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Beef Stock  
HT   CD  ACC  Pressure Cooker   60mins

Makes Approx 1.1L/40fl.oz.    Hot    Cold    Vegetables  Herbs Accompaniment  Sauces    Gravy    Gluten Wheat Dairy Free  Eggless


1kg/2.2lb Beef Bones (these should have some meat on)

1 Onion, cut into chunks

2 large Carrots, cut into chunks

1 Stick Celery, (including the leaves if possible)

1 Tomato,

2 large sprigs of fresh Parsley

1 Bay Leaf

2 Sprigs Thyme


1 Garlic Clove, halved

1.1L/40fl.oz. Water



1. Cut the bones up into 5cm/2-inch pieces and place in the  pressure cooker together with the remaining ingredients. 

2. Bring to the boil in the uncovered pressure cooker and skim off any scum.

3. Cover with the lid, bring to pressure then reduce the heat and cook for 45 minutes.

4. After the cooking time, remove the pan from the heat and slow release the steam.

5. Strain the stock into a clean pan and leave to cool.

More Pressure Cooker Recipes

More Beef/Veal Recipes  |  General Beef Prep & Cooking Times   |  Beef Cuts 


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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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