Best 2 Best Beef Stock Recipes

In the culinary world, a rich and flavorful beef stock is a cornerstone ingredient, adding depth and umami to countless dishes. It forms the foundation for an array of soups, stews, sauces, and braises, elevating their flavors and enhancing their appeal. Whether you're a seasoned chef or a home cook looking to elevate your culinary skills, this article offers a comprehensive guide to preparing the best beef stock. Discover three distinct recipes tailored to various preferences and dietary needs: a classic beef stock, a slow-cooker version for effortless convenience, and a gluten-free alternative that caters to those with dietary restrictions. With step-by-step instructions, expert tips, and insights into the nuances of each recipe, you'll be equipped to create an exceptional beef stock that will transform your dishes into culinary masterpieces.

Check out the recipes below so you can choose the best recipe for yourself!

BEST BEEF STOCK RECIPE

Best Beef Stock Recipe image

This is the old fashioned way of making Beef stock - one my grandmother taught me - it's worth the extra time and effort.

Provided by Ravenseyes

Categories Stocks

Time 7h10m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

6 lbs beef bones
12 cups water
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
2 bay leaves

Steps:

Preheat your oven to 425°F.
In a large pan at least 1 inch deep - place your beef bones - bake for 3 hrs at 425°F Remove and cool. Ask your butcher, short bones work as well some meat left on the bone is fine some even like using the oxtail bone, any is really ok.
Place in a large stock pot and cover with 12 cups of water. Add salt, pepper, thyme and bay leaves - slow cook for 3 hours. Remove bones and herbs.
You should be left with a nice dark rich color beef stock - this can be sealed in jars or frozen for later use. The heartier the stock the better the soup.

BEST BEEF STOCK

BEST BEEF STOCK image

Categories Soup/Stew Beef

Number Of Ingredients 6

Ingredients

2 T vegetable oil
4 lbs. chuck
2 lbs. bones
1 lg. onion, halved
1/2 C dry red wine
1/2 t salt

Steps:

1. Heat 1 T oil in lg soup kettle over med.-high heat; brown meat, bones, and onion halves on all sides in batches, making sure not to overcrowd the pan, and adding additional oil if necessary. Remove kettle contents and set aside. Add red wine to empty kettle; cook until reduced to a syrup, 1-2 minutes. Return browned bones, meat and onion to kettle. Reduce heat to low, then cover and sweat meat and onion until they have released about 3/4 C dark, very intensely flavored liquid, about 20 minutes. Increase heat to me-high, add 2 qts. water and salt; bring to a simmer, reduce heat to very low, partially cover, and barely simmer until meat is tender 1 1/2-2 hrs. 2. Strain broth, discard bones and onion, and set meat aide, reserving half of the meat for other use. (At this point, broth and remaining meat that will be used in soup can be cooled to room temperature and covered and refrigerated up to 5 days.) Let broth stand until fat rises to the top; skim and discard fat. When the meat is cool enough to handle, shred it into bite-sized pieces for use in soup recipe.

Tips:

Use a variety of bones. This will give your beef stock a richer flavor. Beef marrow bones, oxtail bones, and beef neck bones are all good choices.
Roast the bones before making the stock. This will help to develop the flavor of the stock. Roast the bones at 425 degrees Fahrenheit for 30-45 minutes, or until they are browned.
Use a large pot. You'll need a lot of room for the bones, vegetables, and water. A stockpot or Dutch oven is a good choice.
Add vegetables and herbs. This will add flavor and depth to the stock. Common vegetables used in beef stock include carrots, celery, onions, and garlic. Common herbs used in beef stock include thyme, rosemary, and bay leaves.
Simmer the stock for a long time. The longer you simmer the stock, the more flavor it will have. Simmer the stock for at least 6 hours, or up to 24 hours.
Strain the stock. Once the stock is done simmering, strain it through a fine-mesh sieve. This will remove the bones, vegetables, and herbs from the stock.
Let the stock cool. Let the stock cool completely before storing it. You can store the stock in the refrigerator for up to 5 days, or in the freezer for up to 6 months.

Conclusion:

Beef stock is a versatile ingredient that can be used in a variety of dishes, including soups, stews, and sauces. It's also a great way to add flavor to vegetables and grains. By following these tips, you can make a delicious and flavorful beef stock that will enhance any dish.