Classic Beef Stock

Rich chicken broth, that can be added to any dish, use to steam vegetables for a quick and tasty side dish or sip on when you’re not feeling well.

Beef stock is the base to my favorite soup, who doesn’t love a French onion soup when it is done right? But beef stock is so much more than a soup base just like chicken stock you can add it to just about anything you’d add chicken stock to, add it to a pot roast while it’s cooking and make a great gravy with it, freeze it into ice-cube trays to add flavor to steamed veggies or stir fries, or if you want to be fancy you can reduce the stock into a great demi glace.  I use beef stock in my Asian cooking so often that I started making Asian beef stock. I usually find my stock beef bones either Asian Supermarket or the Latin freezer section at my normal grocery store, they always have the best price as well as availability or the best place is your favorite butcher

Beef Stock2

Though beef stock is a bit more laboring then chicken stock it’s still worth the effort.  The first step of beef stock is roasting the bones with salt and pepper until they’re a rich deep golden brown, saving the rendered fat!  From that point it’s pretty much the same process as any other stock or soup.


Yield: 4 quarts

Beef Stock

Beef Stock

Rich chicken broth, that can be added to any dish, use to steam vegetables for a quick and tasty side dish or sip on when you're not feeling well.

Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes

Ingredients

  • 1 pound of Beef stock bones
  • 2 tablespoons Tomato paste
  • 2 medium Onions
  • 4 Carrots
  • Center of Celery Leaves and all
  • 1 tablespoon Olive Oil
  • 2-3 bay leaves
  • 1 tablespoon Celery seeds
  • 1 tablespoon Granulated Onion
  • 1 tablespoon Granulated Garlic
  • 1T Italian Seasoning
  • 1/2 cup red wine (optional)
  • 1/2 bunch of Italian Parsley
  • 2 teaspoon Ground Pepper
  • 3 tablespoons Salt (to start)
  • Water

Instructions

    1. Preheat your oven at 425°
    2. Roast the Beef bones until they are a deep golden brown (30 minutes), keeping the rendered fat.
    3. Rough chop onion, celery, and carrots (Mirepoix) you still want them to be about the same size.  The amount of onion, carrot, and celery may differ, but the main thing is that you want 2 parts onion, 1 part carrot, and 1 part celery. For a richer flavor roast the vegetables with the beef bones.
    4. Add drippings from roasting to an 8qt pot then add the mirepoix (salt) cook until the onions are translucent.
    5. Then add all the tomato paste, herbs, and spices except the parsley and salt and pepper, sauté for a minute to open the dried herbs up.
    6. Add all the Beef bones deglaze with the wine, once the smell of wine is gone add water until the mixture is covered with water about 2-3 inches over the bones. Add garlic, pepper, salt, and parsley.
    7. Bring to a boil and let the stock simmer as long as you can but at least 6 hours.  Usually, I start it late morning and bring it off the stove at bedtime.  I let the stock sit in the fridge overnight (mainly because I just don't want to deal with it anymore at the end of the day).  The next morning I pull off the weird gross disk of fat that has settled and cooled on the top then strain the whole thing using a colander inside my biggest bowl, toss the solids (or keep the bones for your puppies).  I then ladle my stock into my quart-sized containers and freeze. I usually get about 4 quarts of stock from this but it could very.

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