Homemade Beef Stock

A rich, clear beef stock at approximately 100 calories per serving. The savory base for soups, stews, and sauces.

This Homemade Beef Stock simmers stewing steak with onion, carrot, celery, and tomato into a deeply flavorful base you can use across dozens of other recipes. At around 100 calories and 2 WW Classic Points per serving, it is a genuinely useful staple to keep on hand.

Recipe Info

Serves: 8 (10 x 250ml / 8fl oz servings)  |  Prep Time: 15 minutes  |  Cook Time: 4 hours  |  Calories per serving: ~100

Nutrition per Serving (Estimated)

Protein: 15g  |  Fat: 3g  |  Carbohydrates: 4g  |  Fiber: 1.5g

WW Classic Points: Approximately 2 points per serving (estimated from the original 3-point recipe, updated to reflect thorough fat skimming and a larger vegetable ratio). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.

Ingredients

• 900g / 2lb stewing steak, trimmed of visible fat
• 1 teaspoon salt
• 3 liters / 5 pints cold water
• 80g / 3oz diced onion
• 60g / 2.5oz diced carrot
• 60g / 2.5oz diced celery
• 110g / 4oz diced tomato
• 15g / 1/2oz chopped green pepper
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon chopped parsley

Instructions

1. Simmer the meat. Place the trimmed meat and salt in a large saucepan with the cold water and bring to the boil over low heat. Skim any foam off the top, then cover and simmer for 2.5 hours.
2. Add the vegetables. Add the onion, carrot, celery, tomato, green pepper, black pepper, and parsley, and cook slowly for an additional 1.5 hours.
3. Strain and skim. Remove the meat and reserve for another use. Strain the stock through a fine sieve, then chill and skim off any solidified fat from the surface before using.

Serving Suggestions

• Use as the base for a hearty vegetable or barley soup
• Simmer down further for a rich sauce base for braises
• Sip a warm cup on its own with a pinch of extra herbs
• Use in place of water when cooking rice or grains for extra flavor
• Freeze in portioned containers for quick weeknight cooking

Tips and Variations

• Chilling the stock overnight makes any remaining fat easy to lift off in a solid layer
• Roasting the bones or trimmings first adds deeper flavor if you have the extra time
• Add a bay leaf and a few peppercorns for extra aromatic depth
• The reserved meat can be shredded and added back into soups or salads
• Stock keeps its flavor well when frozen, so batch-make a double quantity

Why This Recipe Works

Simmering the meat low and slow before adding the vegetables builds a genuinely rich, savory base without needing added fat for flavor. Trimming the steak and chilling the finished stock to skim off the fat keeps this a lean, versatile staple you can lean on across the whole FewerCalories.com recipe collection.

Storage and Reheating

Store cooled stock in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop before using. This stock also freezes well for up to 3 months, so portion it into smaller containers for easy use.

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Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.

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