Best 2 Kittencals Rich Homemade Beef Stock Crock Pot Or Stove Top Recipes

In this comprehensive guide, you'll discover the art of creating a rich and flavorful homemade beef stock using either a crock pot or a stove top method. We'll walk you through the process step by step, ensuring you extract maximum flavor from quality ingredients. Whether you're a seasoned cook or just starting, this beef stock recipe will elevate your culinary creations to new heights. Plus, we've included a versatile slow cooker recipe that transforms the stock into a hearty and comforting beef stew. Dive in and let the intoxicating aromas fill your kitchen as you prepare this essential cooking foundation.

Here are our top 2 tried and tested recipes!

KITTENCAL'S RICH HOMEMADE BEEF STOCK (CROCK-POT OR STOVE TOP)

Kittencal's Rich Homemade Beef Stock (Crock-Pot or Stove Top) image

Brushing the bones with tomato paste then browning in the oven firstly then combined with the slow cooking crockpot method will produce the most flavorful richest beef broth --- I usually prepare the ingredients early in the morning, by late evening you will have a wonderful rich beef broth, or you may cook overnight --- the stock may be frozen after cooling, if you don't have a crock pot you may certainly simmer this over very low heat on top of the stove, it will still be delicious! The more bones you use the richer your stock will be, so use lots!

Provided by Kittencalrecipezazz

Categories Stocks

Time P1DT5m

Yield 8 cups stock (approx)

Number Of Ingredients 8

Ingredients

7 -10 beef bones with marrow (or use any beef bones with a little meat left on them)
6 ounces tomato paste
2 onions, chopped (leave the skin on onions)
2 carrots, peeled and chopped
2 tablespoons dried parsley flakes (optional)
8 -10 black peppercorns
2 teaspoons salt (or to taste)
cold water (enough to cover the bones)

Steps:

Place the bones on a greased baking sheet and brush liberally with tomato paste (use only tomato paste not tomato sauce).
Bake at 350 degrees F turning once during baking.
Bake for about 25 minutes on each side or until browned.
Place in the crock pot or large stock pot along with remaining ingredients, then add in enough water to cover.
Cover and cook on low for 12-24 hours OR on HIGH for 6 hours (if cooked on high setting the stock will be lighter in color and less concentrated) or if cooking on the stove top simmer on lowest heat for about 4-6 hours.
Remove from crock pot or stock pot; strain and refrigerate.
The stock will keep well for 4-5 days or may be frozen.
Note: veal bones may be replaced for beef bones.
**Note** you may certainly use more than the amount stated for beef bones, the more used then the richer the stock.

KITTENCAL'S BEST CHICKEN STOCK/BROTH (CROCK POT OPTION)

Kittencal's Best Chicken Stock/Broth (Crock Pot Option) image

Plan ahead this method takes 2 days to create the best most richest flavorful stock, far better and cheaper than any canned broth, once you try this you will never purchase cans of broth again! --- this can be done either on a stove top or in a crock pot but start the stock firstly on the stove top then transfer to a crock pot --- the same method may be used for turkey stock use the carcass and leftover legs, thigh and wing bones from your roasted turkey in place of the chicken pieces, also save your carcass and bones from roasted chickens and freeze them to throw in the pot, roasted bones will produce a richer golden colored stock but uncooked chicken works just as well --- I freeze the cooled cooked broth in 2 or 4-cup plastic freezer containers and store in the freezer until ready to use, you may do a quick defrost in the microwave when needed --- yield depends on size of pot and how much water is used, use this broth to make the best tasting chicken soup, don't remove the skins from onions they add color and taste to the stock adding in another onion won't hurt :)

Provided by Kittencalrecipezazz

Categories Stocks

Time P1DT4h

Yield 12-15 serving(s)

Number Of Ingredients 8

Ingredients

4 lbs uncooked chicken pieces (bone and skin on, or use 1 large chicken carcass along with chicken pieces)
2 large onions, do not peel the skin off, and cut in large pieces
2 large unpeeled carrots, washed
2 large celery ribs, cut in half
10 -12 peppercorns
1 head garlic, broken into cloves (can leave the skin on)
2 tablespoons salt (or to taste)
cold water, to cover all ingredients

Steps:

Place the chicken pieces and/or carcass (or the turkey carcass) in an extra large stock pot, along with all remaining ingredients.
Fill with cold water to cover ingredients, and up to almost three quarters of the stock pot.
Place on stove element; cover and bring to a full boil.
Reduce heat; simmer and remove any fat or scum that is floating on top of the water.
At this point you can transfer to a crockpot.
Simmer covered with a lid on low heat for about 4-5 hours for stove top (or 9-12 hours on LOW setting for a crockpot).
Adjust salt to suit taste.
After the 5-6 hours of simmering time turn off heat and allow the pot to sit until room temperature with all ingredients still in the pot, DO NOT REMOVE BONES OR VEGGIES.
Transfer the pot to the fridge (with all ingredients still in it) and chill overnight.
THE FOLLOWING DAY: Remove the pot from the fridge (mixture will be a jelly consistency).
Remove any fat that has gathered on top.
Heat again until just to a liquid (this will make it easier to strain).
Remove all chicken pieces and strain in a large strainer, if desired you may strain again in a cheesecloth, but it is not necessary.
Let cool completely and freeze in containers.

Nutrition Facts : Calories 222.1, Fat 13.9, SaturatedFat 4, Cholesterol 69, Sodium 1245.8, Carbohydrate 5.5, Fiber 1.1, Sugar 1.9, Protein 17.9

Tips:

Choose the right beef bones: Use a variety of bones, including marrow bones, knuckle bones, and neck bones, for a richer flavor.
Roast the bones before simmering: Roasting the bones adds depth of flavor to the stock.
Use a slow cooker or stovetop: Both methods work well for making beef stock, but a slow cooker is more hands-off.
Simmer the stock for at least 8 hours: The longer you simmer the stock, the more flavor it will have.
Strain the stock before using: Strain the stock through a fine-mesh strainer to remove any solids.
Store the stock properly: Beef stock can be stored in the refrigerator for up to 5 days or in the freezer for up to 6 months.

Conclusion:

Making homemade beef stock is a great way to use up leftover bones and create a delicious base for soups, stews, and other dishes. With a little planning and effort, you can easily make a batch of beef stock that will last you for weeks. So next time you have some beef bones on hand, don't throw them away - use them to make a batch of rich and flavorful homemade beef stock!