Homemade Beef Stock Recipe
User Reviews
5.0
69 reviews
Excellent
Homemade Beef Stock Recipe
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Make one of the most fundamental recipes in all of cookery with this rich and delicious homemade beef stock.
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Ingredients
- ¼ cup olive oil
- 8-10 pounds of beef bones
- 4 roughly chopped medium-size yellow onions
- 8 roughly chopped celery stalks
- 8 roughly chopped medium size carrots
- 10 garlic cloves
- 2 cups red wine
- ¼ cup tomato paste
- 15 sprigs fresh thyme
- 20 black peppercorns
- 2 bay leaves
- 1 bunch Italian flat-leaf parsley
Instructions
- Preheat the oven to 425°.
- Add the bones to a roasting pan and coat in olive oil. Roast in the oven at 425° for 1 hour or until browned.
- Remove the bones and transfer them to a large stockpot and set aside. Drain off all but 3-4 tablespoons of rendered meat fat in the pan and place the roasting pan on a burner over low heat.
- Add in the onions, celery, carrots, and garlic, and roast in the pan for 10-15 minutes or until lightly browned.
- Deglaze with 1 cup of red wine and cook until it reduced by ¾.
- Next, mix in the tomato paste and cook over low heat for 15 minutes until the tomato paste resembles a rust color.
- Transfer the vegetables to the stockpot with the roasted bones.
- Add the pan back on the burner and deglaze with the remaining 1 cup of wine and cook for a few minutes to remove any of the leftover bits of fond on the bottom of the pan. Pour it also into the stockpot.
- Fill the stockpot up with cold water until it covers the bones by about 6 inches along with the thyme, peppercorns, bay leaves, and parsley.
- Simmer over low heat for 8-10 hours while continually skimming off any impurities on top.
- Store.
Notes
- Chef Notes:
- Make-Ahead: You can make this recipe up to 3 days ahead of time but can also be used immediately.
- How to Store: Place covered in the refrigerator for up to 5 days. Freeze covered for up to 6 months. Thaw in the refrigerator for 1 day before reheating.
- How to Reheat: Add the desired amount to a saucepot and heat over low heat until hot.
- It can easily be made using all leftover ingredients. It’s important if you often fabricate beef to use in your cooking to freeze the leftover pieces of meat or bones.
- Any leftover bones at all should be frozen.
- Any vegetable peelings, or if they are starting to go bad, please put them in the freezer to make this beef stock as economical and delicious as possible.
- If you are using veal bones, cook for 6-8 hours.
- Do not boil the stock, as it will only make it cloudy.
Nutrition Information
Show Details
Calories
30kcal
(2%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
23mg
(1%)
Potassium
88mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
2088IU
(42%)
Vitamin C
3mg
(3%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 30 kcal
% Daily Value*
| Calories | 30kcal | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 23mg | 1% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2088IU | 42% |
| Vitamin C | 3mg | 3% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
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