Beef stock is a staple in many kitchens, providing a rich and flavorful base for soups, stews, gravies, and sauces. It's also an excellent way to use up leftover beef bones and trimmings. This article offers three simple recipes for making homemade beef stock: a basic recipe, a recipe for a more flavorful stock using roasted bones, and a recipe for a quick and easy stock using a pressure cooker. All three recipes are easy to follow and require minimal ingredients. With a little time and effort, you can have a delicious and nutritious beef stock that will elevate your favorite dishes.
Let's cook with our recipes!
BEEF BONE BROTH
This is a very basic beef bone broth recipe that you can make as a Sunday project. Freeze the broth for use within six months. If desired, refrigerate before freezing so that you can skim off any hard fat that forms or solidifies on the top.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 13h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Place beef bones on the prepared baking sheet.
- Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.
- Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, and add just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.
- Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.
- Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.
Nutrition Facts : Calories 18.1 calories, Carbohydrate 4.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 205.1 mg, Sugar 1 g
SIMPLE HOMEMADE BEEF STOCK
Steps:
- Heat oil in large pot over high heat. Sprinkle bones with salt and pepper. Add bones and onion to pot. Sauté until bones and onion are deep brown, turning often, about 20 minutes. Add 4 quarts water and bring to boil. Reduce heat to medium-low and simmer uncovered until stock is reduced to 3 to 4 cups, about 3 1/2 hours. Strain, discarding bones and onion. DO AHEAD: Can be made 3 days ahead. Refrigerate uncovered until cold, then cover and keep chilled. Spoon off and discard all fat before using.
GRANDPA'S BRAISED BEEF
Provided by Rachael Ray : Food Network
Time 5h5m
Yield 5 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
- Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
- Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
- Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
- Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
- To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.
BASIC BEEF STOCK
Rich, hearty beef stock.
Provided by Wolverine
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 6h10m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Trim root end off onion. Slice or quarter the onion, peel and all. Scrub carrots and chop into 1-inch chunks. In a large shallow roasting pan, place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
- Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot.
- Scrub the potato and chop it into chunks, peel and all. Chop the celery stalks into thirds. Add celery, tomato, parsnip, potato, peppercorns, parsley (including stems), bay leaf, salt, thyme, and garlic to the pot. Pour in the 12 cups of water.
- Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
- To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
Nutrition Facts : Calories 61 calories, Carbohydrate 13.9 g, Fat 0.4 g, Fiber 3.3 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 978.4 mg, Sugar 3.6 g
BEEF STOCK
Steps:
- Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. 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. 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.
SIMPLE BEEF STOCK A LA JULIA CHILD
This simple stock, adapted from a recipe in "Mastering the Art of French Cooking," is a wonderful base for many soups, sauces, and, of course, for Julia's boeuf Bourguignon.
Provided by Chef Kate
Categories Stocks
Time 5h40m
Yield 2-3 quarts
Number Of Ingredients 10
Steps:
- Place the beef bones in a large heavy pot and cover with cold water by about two inches.
- Bring to a simmer over medium heat and skim the sum which rises to the top--this should take about five minutes.
- Add the remaining ingredients and more cold water so that everything is covered by at least an inch or two.
- Bring the stock to a simmer again, skimming as necessary.
- When the stock is simmering (Do NOT allow it to boil), partially cover and maintain at a very slow simmer for four to five hours.
- If the water level gets too low, add boiling water to the pot.
- Skim as necessary.
- When the vegetables and the bones have given their all to the broth, strain the broth and discard the solids.
- Set the stock, uncovered in the refrigerator until the fat has risen to the top and solidified.
- Remove and discard the fat.
- Taste the degreased stock (remembering it contains no salt) and if it is not strong enough, reduce it over medium heat.
- When the stock is cold, store in the refrigerator for up to three days or in the freezer.
Nutrition Facts : Calories 150.6, Fat 0.7, SaturatedFat 0.1, Sodium 133.9, Carbohydrate 34.6, Fiber 7.1, Sugar 13.6, Protein 4
HOMEMADE BEEF STOCK
Homemade beef stock lends rich complexity to our French Onion Soup recipe. Make it the day ahead-you'll have plenty left over to freeze and use in recipes for hearty stews and spicy chilis.
Provided by Greg Lofts
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 3 quarts
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. In a roasting pan, combine beef bones, stew meat, carrots, and onion. Drizzle with oil, tossing to evenly coat, and spread in a single layer. Roast, turning everything once halfway through, until meat is browned on all sides, about 45 minutes.
- Transfer bones, meat, and vegetables to a stockpot. Place roasting pan over two burners, add 1/2 cup water, and bring to a boil, scraping browned bits from bottom; transfer mixture to stockpot. Add enough water to pot to cover meat and vegetables by about 2 inches (5 to 6 quarts). Bring to a boil, skimming foam and impurities from surface.
- Add celery stalks and leaves, peppercorns, thyme, and parsley sprigs. Reduce heat to medium-low and gently simmer, uncovered, until mixture is darkened and reduced slightly, and bones have released their marrow, 8 to 12 hours.
- Strain stock through a fine-mesh sieve (line it with cheesecloth for clearest possible stock). Let stand until fat rises to surface, then skim it from stock with a spoon. Freeze fat to use in place of oil or schmaltz in savory dishes. Stock can be refrigerated in an airtight container up to 1 week, or frozen up to 6 months.
HOMEMADE BEEF BROTH
Roasting soup bones in the oven first gives hearty beef flavor to this basic beef stock. In addition to soups, use the beefy broth to provide extra flavor in stews, gravies, sauces and vegetable dishes. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 5h55m
Yield about 2-1/2 quarts.
Number Of Ingredients 13
Steps:
- Preheat oven to 450°. In a large roasting pan, bake soup bones, uncovered, 30 minutes. Add carrots, celery and onions. Bake 30 minutes; drain fat., Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to roasting pan; stir to loosen browned bits. Transfer pan juices to Dutch oven. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, 4-5 hours, skimming foam. If necessary, add water during first 2 hours to keep ingredients covered. , Remove beef bones; cool. If desired, remove meat and discard bones; save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or refrigerate 8 hours or overnight; remove fat from surface., Broth can be covered and refrigerated up to 3 days or frozen 4-6 months.
Nutrition Facts : Calories 209 calories, Fat 10g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 61mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.
SLOW-COOKER BEEF STEW
When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.
Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
HOMEMADE BEEF STOCK
This stock serves as the base for our French Onion Soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 6 quarts
Number Of Ingredients 11
Steps:
- Heat the oven to 450 degrees. Make a bouquet garni by wrapping parsley, thyme, rosemary, bay leaves, and peppercorns in a piece of cheesecloth. Tie with kitchen twine, and set aside.
- Arrange meat, veal bones, onion, carrots, and celery in an even layer in a heavy roasting pan. Roast, turning every 20 minutes, until the vegetables and the bones are deep brown, about 1 1/2 hours. Transfer the meat, bones, and vegetables to a large stockpot, and set aside. Pour off the fat from the roasting pan, and discard. Place the pan over high heat on the stove. Add wine, and use a wooden spoon to scrape up the brown bits; boil until the wine has reduced by half, about 5 minutes. Pour all of the liquid into the stockpot.
- Add 6 quarts of cold water to the stockpot, or more if needed to cover bones. Do not add less water. Bring to a boil, then reduce to a very gentle simmer. Add the reserved bouquet garni. Liquid should just bubble up to surface. Skim the foam from the surface, and discard. Simmer over the lowest possible heat for 3 hours; a skin will form on the surface of the liquid; skim off with a slotted spoon, and discard. Repeat as needed. Add water if at any time the level drops below the bones.
- Fill the sink with ice water. Strain the stock through a fine sieve into a large bowl. Discard the solids. Transfer the bowl to an ice bath, and let cool to room temperature.
- Transfer to airtight containers. Refrigerate for at least 8 hours, or overnight. Stock may be refrigerated for 3 days or frozen for 4 months. If storing, leave fat layer intact to seal the stock. Before using, remove the fat that has collected on the surface.
Tips:
- Choose the right beef bones: Opt for bones with plenty of marrow and meat attached for a richer stock. Knuckle bones, neck bones, and marrow bones are excellent choices.
- Roast the bones: Roasting the bones before simmering enhances their flavor and color. Roast them at 425°F (220°C) for 30-45 minutes, turning occasionally.
- Use a variety of vegetables: Aromatic vegetables like onions, carrots, and celery add depth of flavor. Consider adding herbs (parsley, thyme, bay leaves) and spices (peppercorns, cloves, star anise) for even more complexity.
- Simmer for at least 12 hours: The longer you simmer the stock, the more flavorful it will be. Aim for at least 12 hours on low heat, or overnight in a slow cooker.
- Skim the impurities: As the stock simmers, impurities will rise to the surface. Skim these off periodically to ensure a clear and clean stock.
- Strain and store: Once the stock is done simmering, strain it through a fine-mesh sieve or cheesecloth to remove any solids. Let it cool slightly before storing it in airtight containers in the refrigerator for up to 5 days or in the freezer for several months.
Conclusion:
Homemade beef stock is a versatile ingredient that can elevate any dish. It's perfect for soups, stews, sauces, and gravies. With its rich flavor and aroma, it adds depth and complexity to various culinary creations. So next time you have some beef bones on hand, don't throw them away. Turn them into a flavorful and nutritious beef stock that will enhance your cooking and impress your family and friends.
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