Beef Stock From Scratch
User Reviews
5
Beef Stock From Scratch
Description
This beef stock recipe begins by roasting 7 pounds of beef bones at 400°F for one hour, allowing browning that develops robust flavor. Tomato paste is added to the bones midway, along with chopped garlic, onion, celery, and carrot, then roasted another 30 minutes. The roasting pan is deglazed with dry red wine to lift caramelized bits, which are transferred with peppercorns, garlic cloves, bay leaves, salt, and water to a large stockpot.
The mixture is brought to a boil and then simmered gently for at least four hours. This extended cooking extracts gelatin and flavor, resulting in a rich and hearty stock with deep color and taste. The inclusion of tomato paste and wine enhances complexity beyond traditional bone broths.
Finished stock can be used as a base for soups, sauces, braises, or stews. It benefits from straining to remove solids and cooling before storage. This preparation creates a versatile ingredient that adds body and savory depth to cooking.
Notes include safe canning advisories, substitution options for onions and herbs, and recommendations on wines to avoid sweeter varieties in favor of dry red wines like cabernet or merlot. Vegetable scraps and additional herbs can be added for personalized flavors.
Ingredients
- 7 pounds beef bones 2-inch pieces (a butcher should be able to do this for you)
- 1 oz tomato paste
- 2 cups onion chopped
- 1 cup celery chopped
- 1 cup carrot chopped
- 2 cups red wine dry
- 20 whole peppercorns
- 5 cloves garlic
- 5 bay leaf
- 2 tablespoon salt
- 1 1/2 gallons water
Instructions
- Roast the bones: Preheat the oven to 400 degrees F. Place the bones in a large roasting pan and roast for 1 hour. Add tomato paste to the bones and then
- Roast with veggies: After 1 hour, remove the pan from the oven and add the tomato paste to the bones and add chopped garlic, onion, celery, and carrot. Return to the oven and roast for 30 minutes.
- Deglaze: After 30 minutes, remove from oven and place the roasting pan on the stovetop. Pour in the wine while pan is still hot and deglaze the bottom of the pan, scraping up the bits at the bottom. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, herbs, and water. Season with salt.
- Add to stock pot: Add everything from the roasting pan to a large stock pot. Add the peppercorns, herbs, salt and water. Season with salt.Bring the liquid up to a boil and reduce to a simmer. Simmer for at least 4 hrs.
- Boil: Turn the heat up to high and bring it all to a boil before reducing the heat down to a simmer. Let simmer for at least 4 hours. After, remove from the heat an skim off any fat that has risen to the surface.
- Storage: Store the stock in air tight containers in fridge for 2-3 days or the freezer for 6 months.
Notes
- This stock is not safe for water bath canning; use pressure canning methods if preserving.
- Onion types such as white, yellow, or red can be substituted based on availability.
- Vegetable scraps can be added to enrich flavor and reduce waste.
- Dry red wines like cabernet, syrah, or merlot are recommended for deglazing; avoid sweeter wines.
- Additional fresh herbs like parsley can be included to customize the stock flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.04g | 0% |
| Sodium | 1973mg | 82% |
| Potassium | 476mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 3073IU | 61% |
| Vitamin C | 10mg | 11% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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