Homemade Beef Stock Recipe
User Reviews
5
Homemade Beef Stock Recipe
Description
This beef stock recipe starts by roasting marrow-rich beef bones coated with olive oil at a high temperature, which develops browned flavors. The bones are transferred to a large pot while vegetables like onion, celery, carrots, and garlic are roasted separately with residual pan fat and deglazed with red wine to capture fond flavors.
Tomato paste is cooked down with the deglazed pan juices to add richness and color, then everything is combined in the stockpot with fresh herbs like thyme, bay leaf, and parsley, along with peppercorns. Water covers the ingredients for a long simmer, which extracts gelatin, flavor, and nutrients from the bones and vegetables to create a deeply flavored stock.
Beef stock is a versatile base for many dishes and can be stored in the refrigerator for up to five days or frozen for up to six months. It should be reheated gently without boiling to maintain clarity. Making stock with leftover bones and vegetable scraps is an economical way to reduce waste and add flavor depth.
The method advises avoiding boiling to keep the stock clear and using veal bones requires longer cooking times. Proper storage and reheating instructions ensure freshness and maintain quality.
Ingredients
- ¼ cup olive oil
- 8-10 pounds beef bones
- 4 yellow onion roughly chopped medium-size
- 8 celery stalk roughly chopped
- 8 carrot roughly chopped medium size
- 10 garlic cloves
- 2 cups red wine
- ¼ cup tomato paste
- 15 thyme sprigs, fresh
- 20 black peppercorns
- 2 bay leaf
- 1 parsley Italian flat-leaf; bunch
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
- You can prepare the beef stock up to 3 days in advance or use it immediately after cooking.
- Store the stock covered in the refrigerator for up to 5 days or freeze for up to 6 months; thaw in the refrigerator before reheating.
- Reheat gently over low heat without boiling to preserve clarity and flavor.
- Use leftover bones, meat pieces, and vegetable peelings by freezing them to make economical, flavorful stock.
- Veal bones require a longer simmer time of 6–8 hours for best results.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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