beef stock
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.
prep time
10 Min
cook time
6 Hr
method
Stove Top
yield
Yields about 1/2 gallon
Ingredients
- 7 pounds beef bones, sawed into 2-3 inch pieces
- 1 can tomato paste, 6 ounces
- 2 cups yellow onion, chopped
- 1 cup celery, chopped
- 2 cups carrots, chopped
- 2 cups light red wine
- 20 - black peppercorns
- 5 cloves garlic, peeled and smashed
- 5 - bay leaves
- 1 teaspoon thyme, dried
- 1 1/2 gallons water
How To Make beef stock
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Step 1Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour.
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Step 2Remove from the oven and brush with the tomato paste.
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Step 3Lay the vegetables over the bones. Return to the oven and roast for 30 minutes.
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Step 4Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles.
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Step 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.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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