The BEST Beef Stock Recipe
User Reviews
4.4
The BEST Beef Stock Recipe
Description
The BEST Beef Stock Recipe calls for roasting beef bones and vegetables like onion, carrot, and celery with olive oil to build a rich foundation of flavor. After roasting, the bones and vegetables are combined in a large stock pot with beef stew meat, aromatics including garlic, turnip, parsley, thyme, rosemary, and bay leaves, plus coarse salt and pepper. A dry red wine is used to deglaze the roasting pan, adding savory browned bits to the pot.
The mixture is covered with water and simmered gently for 4 to 7 hours. Partway through, marrow is scooped out of the bones and returned to the stock for extra richness. The slow simmer draws out gelatin and flavor compounds, resulting in a deep brown but clarified broth once fats settle and are skimmed off.
This homemade beef stock serves as a flavorful liquid base that enhances soups, sauces, and braised dishes. Use fresh ingredients and allow plenty of simmering time to maximize body and taste. Adjust seasoning after straining and store the stock refrigerated or frozen for convenient later use.
Using frozen bones low in meat can be compensated with extra stew meat for better flavor. The stock improves with longer simmering but is ready once the liquid concentrates and mellows in taste.
Ingredients
- 3-4 pounds beef bones
- 2 yellow onion peeled and quartered, large
- 1 cup carrot roughly chopped
- 3 celery cut into 4 segments, ribs
- 2 tablespoons olive oil
- 1 cup red wine dry
- 1 pound beef stew meat or scraps left over from other meals using beef cuts
- 1 celery base , the bulb at the end
- 4 cloves garlic , smashed and pealed
- 1 turnip , diced into 1-inch cubes
- 1/2 parsley bunch
- 2 bay leaves dried
- 1 tablespoon sea salt coarse, or kosher salt
- 1 tablespoon black pepper , coarsely ground
- 1 thyme fresh sprig
- 1 rosemary fresh sprig
Instructions
- Preheat the oven to 400°F. Toss beef bones, onion, carrot and celery in olive oil. Roast for 1 hour, turning half way.
- Meanwhile, place the stew meat, celery base, garlic, turnip, parsley, bay leaves, salt, pepper, thyme and rosemary in a large stock pot. Add the roasted vegetables and beef bones to the pot, although with any remaining liquid. Pour the red wine into the hot roasting pan to deglaze, loosening all the browned bits. Pour the wine and browned bits into the stock pot.
- Add enough water to cover ingredients, plus two inches.
- Simmer on low heat for 4-7 hours, the longer the better. About 2 hours after cooking, pull out the bones and using a potato nail or the end of a meat thermometer, scoop the marrow out and return to the stock along with the bones. The mixture might not be the deep brown color you are used to, after the mixture sits and fats separate from the broth, it will be less cloudy and more brown.
- The liquid will have reduced by half, if not more. Using a slotted spoon, scoop out all solid ingredients. Line a colander or large sieve with a triple layer of cheesecloth and place over a large bowl, Dutch oven or casserole dish. Strain liquid through the cheese cloth. Discard solids. Cover and place liquid into the refrigerator.
- After liquid has chilled, all of the fat will rise to the top and solidify. Now it can easily be spooned off the top leaving only deep, rich and flavorful beef stock. Now use your beef stock for something fabulous!
- If you've tried this recipe come back and let us know how it was in the comments or ratings.
Notes
- Frozen beef bones often have little meat; adding stew meat compensates to increase flavor.
- Long simmer times improve stock depth; simmer between 4 and 7 hours based on available time.
- Use fresh aromatic herbs and vegetables for balanced, rich broth characteristics.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 8g | 3% |
| Protein | 13g | 26% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 53mg | 18% |
| Sodium | 1237mg | 52% |
| Potassium | 364mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3605IU | 72% |
| Vitamin C | 4.8mg | 5% |
| Calcium | 40mg | 4% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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