Beef Stock

Patrick Johnson

By
@pwjohnso

This basic beef stock will take your soups a sauces to the next level. Just ask your local butcher to save some bones for you. They will typically save them and cut them for a nominal fee. A little gratuity never hurts.

Rating:
★★★★★ 1 vote
Comments:
Serves:
Yields about 1/2 gallon
Prep:
10 Min
Cook:
6 Hr
Method:
Stove Top

Ingredients

7 lb
beef bones, sawed into 2-3 inch pieces
1 can(s)
tomato paste, 6 ounces
2 c
yellow onion, chopped
1 c
celery, chopped
2 c
carrots, chopped
2 c
light red wine
20
black peppercorns
5 clove
garlic, peeled and smashed
5
bay leaves
1 tsp
thyme, dried
1 1/2 gal
water

Step-By-Step

1Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour.
2Remove from the oven and brush with the tomato paste.
3Lay the vegetables over the bones. Return to the oven and roast for 30 minutes.
4Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles.
5Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer.
6Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.
7Refridgerate over night and remove solid fat from top of container. Store in refridgerator for up to 3 days and freeze for up to 3 months.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Beef
Regional Style: American
Hashtag: #beef stock