beef stock

★★★★★ 1 Review
pwjohnso avatar
By Patrick Johnson
from Kingwood, TX

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.

★★★★★ 1 Review
serves Yields about 1/2 gallon
prep time 10 Min
cook time 6 Hr
method Stove Top

Ingredients For beef stock

  • 7 lb
    beef bones, sawed into 2-3 inch pieces
  • 1 can
    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
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How To Make beef stock

  • 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.
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