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:

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

Directions Step-By-Step

1
Add the tomato paste to the bones in a large stockpot or dutch oven
2
Stir to coat the bones well
3
Roast in a 400 degree oven for an hour
4
Take em outta the oven
5
Add the wine
6
Stir to deglaze the pot
7
Add the veggies, herbs, peppercorns, cloves, and the water
8
Bring this up to a rolling boil on top of the stove
9
Then turn the burner down to the lowest simmer possible
10
Simmer slowly for 8 hours
11
Strain in a cheesecloth lined colander
12
Let the strained stock cool to room temperature
13
Put 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