bunyan's killer beef stock

★★★★★ 1 Review
chefbunyan avatar
By Paul Bushay
from Mesa, AZ

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

★★★★★ 1 Review
serves 24
prep time 20 Min
cook time 8 Hr
method Stove Top

Ingredients For bunyan's killer beef stock

  • 8 lb
    beef or veal bones (i use short ribs)
  • 1 lg
    onion, quartered (no need to peel it)
  • 2 lg
    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
    parsely, stem and all
  • 2 sprig
    fresh thyme, stem and all
  • 1
    bay leaves
  • 3 whole
    cloves
  • 5 qt
    cold water

How To Make bunyan's killer beef stock

  • 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

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