Best 2 Slow And Easy Beef Stock Recipes

Indulge in the art of creating flavorful and versatile homemade beef stock with our comprehensive guide. Discover the secrets to crafting a rich, deeply satisfying stock that elevates your culinary creations. From classic French techniques to modern shortcuts, we've gathered a collection of recipes tailored to suit every skill level and time constraint. Whether you're a seasoned chef or a home cook seeking to enhance your kitchen repertoire, our slow-cooker, Instant Pot, and traditional stovetop methods provide a range of options to suit your needs. Along the way, you'll learn essential tips for selecting the best cuts of beef, roasting bones for maximum flavor, and storing your stock for future use. Join us on this culinary journey as we explore the art of making beef stock, a cornerstone of countless dishes and a testament to the power of homemade ingredients.

Here are our top 2 tried and tested recipes!

BEEF STOCK

Beef Stock image

Discover the secret ingredients in making homemade stock ready to use in homemade soups, stews and casseroles. Try a slow cooker for the easiest-ever stock.

Provided by Betty Crocker Kitchens

Categories Dinner

Time 3h45m

Yield 6

Number Of Ingredients 12

Ingredients

2 lb beef shank cross cuts or soup bones
2 tablespoons vegetable oil, if desired
6 cups cold water
1 medium carrot, chopped (1/2 cup)
1 medium stalk celery with leaves, chopped (1/2 cup)
1 small onion, chopped (1/3 cup)
1 teaspoon salt
1/4 teaspoon dried thyme leaves
5 black peppercorns
3 whole cloves
3 sprigs fresh parsley
1 dried bay leaf

Steps:

Remove marrow from centers of bones. In 4-quart Dutch oven or stockpot, melt marrow over low heat until hot, or heat 2 tablespoons oil. Cook beef shanks in marrow or oil over medium heat until brown on both sides.
Add water; heat to boiling. Skim foam from broth. Stir in remaining ingredients; heat to boiling. Skim foam from broth; reduce heat. Cover; simmer 3 hours.
Remove beef from broth. Cool beef about 10 minutes or just until cool enough to handle. Strain broth through fine strainer; discard vegetables and seasonings.
Remove beef from bones. Cut beef into 1/2-inch pieces. Skim fat from broth. Use broth and beef immediately, or cover and refrigerate broth and beef in separate containers up to 24 hours or freeze up to 6 months.

Nutrition Facts : Calories 120, Carbohydrate 2 g, Cholesterol 50 mg, Fat 1/2, Fiber 0 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Cup, Sodium 440 mg, Sugar 1 g, TransFat 0 g

SLOW COOKER BEEF STEW I

Slow Cooker Beef Stew I image

A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!

Provided by BUCHKO

Categories Soups, Stews and Chili Recipes Stews Beef

Time 12h20m

Yield 6

Number Of Ingredients 13

Ingredients

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 ½ cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Steps:

Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g

Tips for Making Perfect Beef Stock:

Use a variety of bones. For a rich and flavorful stock, use a combination of bones such as marrow bones, knuckle bones, and rib bones.
Roast the bones before simmering. Roasting the bones adds color and depth of flavor to the stock.
Use a large pot. You'll need a large pot to hold all of the bones and water.
Simmer the stock for at least 6 hours. The longer you simmer the stock, the more flavorful it will be.
Strain the stock before using. Strain the stock through a fine-mesh strainer to remove any solids.

Conclusion:

Making beef stock is a simple and rewarding process. By following these tips, you can make a delicious and versatile stock that can be used in a variety of dishes. Whether you're using it to make soup, stew, or sauce, beef stock is a great way to add flavor and depth to your cooking. So next time you have some beef bones on hand, don't throw them away! Use them to make a delicious and nutritious beef stock.