Recipe Description
Beef Stock is a foundational ingredient in many culinary dishes, providing a rich and hearty flavor. Made by simmering beef bones with aromatic vegetables and herbs, this stock is perfect for enhancing soups, stews, sauces, and gravies. This homemade version ensures depth of flavor and eliminates preservatives, making it a healthier and more flavorful alternative to store-bought options.
Serving Details
- Servings: 8 cups (approximately)
- Course: Stock/Base
- Cuisine: Global
Cooking Time
- Prep Time: 20 minutes
- Cook Time: 4-6 hours
- Total Time: 4 hours 20 minutes – 6 hours 20 minutes
Nutritional Information (Per Serving)
- Calories: 50 kcal
- Protein: 3g
- Carbohydrates: 2g
- Fat: 2g
- Sodium: 200mg
- Fiber: 0g
Ingredients
- 2-3 lbs beef bones (marrow and joint bones work well)
- 1 large onion (quartered)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 3-4 garlic cloves (crushed)
- 2 bay leaves
- 1 teaspoon black peppercorns
- 4-5 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1-2 sprigs fresh parsley
- 10-12 cups cold water
- Salt to taste
Instructions
Step 1: Roast the Bones
- Preheat the oven to 400°F (200°C).
- Place the beef bones on a baking sheet and roast for 30-40 minutes, turning occasionally, until deeply browned.
Step 2: Prepare the Stock Pot
- In a large stockpot, combine the roasted bones, onion, carrots, celery, garlic, bay leaves, black peppercorns, thyme, and parsley.
- Pour in enough cold water to cover the ingredients by 1-2 inches (approximately 10-12 cups).
Step 3: Simmer the Stock
- Bring the mixture to a gentle boil over medium heat, then reduce to a simmer.
- Skim off any foam or impurities that rise to the surface during the first hour of cooking.
- Continue simmering for 4-6 hours, occasionally skimming and adding water as needed to keep the bones submerged.
Step 4: Strain and Cool
- Strain the stock through a fine-mesh sieve or cheesecloth into a clean container, discarding the solids.
- Let the stock cool to room temperature, then refrigerate. Once chilled, remove the solidified fat layer on top if desired.
Step 5: Store and Use
- Store the stock in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.
- Use in soups, stews, sauces, or as a flavorful cooking liquid for grains and vegetables.
FAQs
Can I use a slow cooker to make Beef Stock?
Yes, you can use a slow cooker. Combine all ingredients and cook on low for 10-12 hours for a deep flavor.
Do I have to roast the bones first?
Roasting the bones enhances the flavor and color of the stock, but it’s optional if you’re short on time.
How do I make the stock richer?
For a richer stock, add tomato paste to the bones before roasting or include additional marrow bones in the pot.
