Best 2 Rich Beef Stock Recipes

Indulge in the art of crafting a rich and flavorful beef stock, the cornerstone of countless culinary masterpieces. This versatile foundation elevates soups, stews, sauces, and braises to new heights of taste and complexity. Our curated collection of beef stock recipes caters to every level of expertise, from novice cooks to seasoned chefs. Dive into the classic approach with our traditional beef stock recipe, showcasing the essence of slow-simmered bones and aromatic vegetables. Elevate your cooking game with our secret ingredient beef stock, where unexpected additions like mushrooms and herbs add layers of umami and depth. For those pressed for time, our pressure cooker beef stock recipe delivers a concentrated and savory stock in a fraction of the time. Vegetarian and vegan cooks will delight in our meatless vegetable stock, offering a rich and flavorful alternative for plant-based dishes. Explore the culinary possibilities and unlock the secrets to creating a stock that transforms your cooking repertoire.

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.

RICH BEEF STOCK

Rich Beef Stock image

Beef shank bones and short ribs give this homemade stock depth and body. Use it to make Beef-Barley Soup or Seven-Onion Soup.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Yield Makes 3 cups

Number Of Ingredients 12

Ingredients

3 pounds beef shank bones, cut into 2-inch pieces
4 lean short ribs of beef
4 leeks, cut into half lengthwise and washed
4 celery stalks
2 whole carrots, peeled
1 yellow onion, unpeeled and halved
3 fresh bay leaves
1 large sprig of fresh thyme
2 white spring onions, trimmed
Handful of fresh flat-leaf parsley
1 whole head of garlic, unpeeled
1/2 teaspoon whole black peppercorns

Steps:

Preheat the oven to 400 degrees. Place all of the ingredients in an 8-quart Dutch oven. Add 2 cups of water and roast in the oven for 30 minutes.
Remove the pot from the oven and add water to cover. Simmer on top of the stove for 3 to 4 hours.
Let the stock cool slightly, skim off any fat, and strain, reserving the beef bones for serving simply with strong horseradish. Refrigerate, or freeze the stock in smaller amounts for future use.

Tips:

Use a variety of bones. Different bones impart different flavors to the stock, so using a mix of bones is ideal. Beef marrow bones, oxtail bones, and knuckle bones are all good choices.
Roast the bones before simmering. Roasting the bones adds a rich, caramelized flavor to the stock. Be sure to roast the bones until they are well-browned.
Use a large pot. You'll need a large pot to accommodate all of the bones and vegetables. A stockpot or Dutch oven is a good choice.
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 8 hours, or up to 24 hours.
Strain the stock. Once the stock is done simmering, strain it through a fine-mesh sieve to remove any solids.
Season the stock. Season the stock with salt and pepper to taste. You can also add other herbs and spices, such as bay leaves, thyme, or rosemary.
Store the stock. Beef stock can be stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Conclusion:

Making beef stock from scratch is a rewarding experience. It's a great way to use up leftover bones, and it results in a delicious and versatile stock that can be used in a variety of recipes. With a little planning and effort, you can easily make your own beef stock at home.

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