Bunyan's Killer Beef Stock Recipe

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Bunyan's Killer Beef Stock

Paul Bushay

By
@chefbunyan

I make my own stocks for soups they are INFINATELY better the canned or boxed stuff


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Rating:
★★★★★ 1 vote
Comments:
Serves:
24
Prep:
20 Min
Cook:
8 Hr
Method:
Stove Top

Ingredients

8 lb
beef or veal bones (i use short ribs)
1 large
onion, quartered (no need to peel it)
2 large
carrots, quartered (no need to peel it)
4
ribs of celery, leaves and all, quartered
1 clove
garlic, peeled and smashed
1 c
tomato paste
1 c
good dry red wine
8
whole peppercorns
4 sprig(s)
parsely, stem and all
2 sprig(s)
fresh thyme, stem and all
1
bay leaves
3 whole
cloves
5 qt
cold water

Step-By-Step

1Add the tomato paste to the bones in a large stockpot or dutch oven

2Stir to coat the bones well

3Roast in a 400 degree oven for an hour

4Take em outta the oven

5Add the wine

6Stir to deglaze the pot

7Add the veggies, herbs, peppercorns, cloves, and the water

8Bring this up to a rolling boil on top of the stove

9Then turn the burner down to the lowest simmer possible

10Simmer slowly for 8 hours

11Strain in a cheesecloth lined colander

12Let the strained stock cool to room temperature

13Put it in tightly sealed mason jars and stash in the fridge. (keeps for a week)or use it to make Bunyan's Diabetic Mega Beefy Veggie Beef Soup. You should get a yield of 1gallon of stock

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American