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.


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Rating:

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

Directions Step-By-Step

1
Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour.
2
Remove from the oven and brush with the tomato paste.
3
Lay the vegetables over the bones. Return to the oven and roast for 30 minutes.
4
Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles.
5
Put 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.
6
Cook 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.
7
Refridgerate 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