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Ground beef may get decent flavor but it will be short on the collagen/gelatin you'd get from bones/connective tissue.
Making stock in a pressure cooker makes it go much faster but doesn't really help with the time to brown which is important for a good beef stock.
I've used the BTB beef stock and it's pretty good. If you don't use much, I think it's a good alternative to making your own unless you have tons of time.
Ground beef may get decent flavor but it will be short on the collagen/gelatin you'd get from bones/connective tissue.
Making stock in a pressure cooker makes it gouch faster but doesn't really help with the time to brown which is important for a good beef stock.
I've used the BTB beef stock and it's pretty good. If you don't use much, I think it's a good alternative to making your own unless you have tons of time.
