Rich and Savory Beef Stock
Create a delicious and deeply flavorful beef stock at home with this simple recipe. Perfect for soups, stews, and sauces, this homemade beef stock is crafted by simmering roasted beef bones with a medley of aromatic vegetables and herbs. The long cooking process extracts maximum flavor, resulting in a rich, dark stock that enhances any dish. Whether you use it right away or store it for later, this versatile staple will elevate your culinary creations to new heights. Perfect for meal prep or batch cooking, this beef stock is a must-have in your kitchen.
10
Servings
240
Calories
15
Ingredients
Ingredients
beef bones
2-4 lbs (Choose a mix of marrow and joint bones for depth of flavor.)
onions
2 (Chopped, skin on for added color and flavor.)
garlic
3 cloves (Chopped.)
leeks
2 (White part only, sliced.)
carrots
4-6 (Scraped and sliced.)
celery ribs
2-3 (Washed and chopped.)
parsley stems
1 bunch (Chopped.)
black peppercorns
to taste (Whole.)
white peppercorns
to taste (Whole.)
red peppercorns
to taste (Whole.)
green peppercorns
to taste (Whole.)
bay leaf
1 (Whole.)
thyme
to taste (Fresh or dried.)
rosemary
to taste (Fresh or dried.)
water
3 quarts (Filtered.)
Instructions
1
Preheat your oven to 350°F (175°C). Place the beef bones on a roasting pan and roast for about 40 minutes, turning halfway through, until they are well-browned, enhancing the stock's flavor.
2
In a large pot, heat a small amount of oil over medium heat. Add the chopped onions and sauté until they are caramelized and golden brown, about 10-15 minutes.
3
In the same pot, add the roasted beef bones, sautéed onions, chopped garlic, leeks, carrots, celery, parsley stems, and the spices (peppercorns, bay leaf, thyme, rosemary). Pour in the 3 quarts of cold filtered water to cover the ingredients.
4
Bring the mixture to a boil, then reduce the heat to low and let it simmer gently. Keep the pot covered partially to avoid excessive evaporation. Aim for a gentle simmer for a minimum of 3 hours; however, if time allows, simmer for longer (up to 12 hours) for a more robust flavor.
5
Taste the stock periodically and adjust the seasonings as desired. After simmering, remove the pot from heat and strain the stock through a fine-mesh sieve into another container, discarding the solids.
6
Allow the stock to cool to room temperature. Skim off any fat that rises to the surface. If not using immediately, store the stock in a covered container in the refrigerator for up to 10 days, or freeze it in plastic containers or ice cube trays for longer storage. This stock can serve as a perfect base for a variety of dishes!
Nutrition Information
16g
Fat
6g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the best type of beef bones to use for this stock?
For the best flavor and depth, it is recommended to use a mix of marrow and joint bones.
How long should I roast the beef bones?
Roast the beef bones for about 40 minutes at 350°F (175°C), turning them halfway through.
Why is roasting the bones necessary?
Roasting the bones until they are well-browned significantly enhances the stock's final flavor and color.
Why are the onion skins left on during preparation?
Keeping the skins on the onions adds extra color and flavor to the beef stock.
How long does it take to caramelize the onions?
Caramelizing the chopped onions takes about 10 to 15 minutes over medium heat until they are golden brown.
What specific vegetables are included in this beef stock recipe?
The recipe includes onions, garlic, leeks (white parts), carrots, and celery ribs.
Which herbs provide the aromatic base for the stock?
The aromatic herbs used are parsley stems, bay leaf, fresh or dried thyme, and fresh or dried rosemary.
What types of peppercorns are recommended?
The recipe calls for a blend of black, white, red, and green peppercorns for a complex spice profile.
How much water is needed to make this stock?
You will need 3 quarts of cold filtered water to cover the ingredients.
What is the recommended minimum simmering time?
The stock should simmer for a minimum of 3 hours to extract the necessary flavors.
Can I simmer the stock longer than 3 hours?
Yes, if time allows, you can simmer the stock for up to 12 hours for a more robust and rich flavor.
Should the pot be covered while simmering?
Keep the pot partially covered to prevent excessive evaporation while allowing the stock to simmer gently.
How do I process the stock once simmering is complete?
Strain the stock through a fine-mesh sieve into a new container and discard the solid ingredients.
How do I remove the fat from the stock?
Allow the stock to cool to room temperature and then skim off any fat that rises to the surface.
How long can I store the beef stock in the refrigerator?
The stock can be stored in a covered container in the refrigerator for up to 10 days.
Can this beef stock be frozen for later use?
Yes, you can freeze it in plastic containers or ice cube trays for long-term storage.
How many servings does this recipe yield?
This recipe makes approximately 10 servings.
What is the calorie count for a serving of this stock?
Each serving contains approximately 240 calories.
How much protein is in each serving?
There are 20 grams of protein per serving of this beef stock.
What is the fat content per serving?
There are 16 grams of fat in each serving.
Does this stock contain carbohydrates?
Yes, there are approximately 6 grams of carbohydrates per serving.
Is there any dietary fiber in this recipe?
No, the fiber content for this beef stock is listed as null.
Does the recipe include sugar?
No, there is no added sugar in this beef stock recipe.
How many ingredients are required for this recipe?
The recipe requires 15 specific ingredients.
What can I use this homemade beef stock for?
It is a versatile base perfect for soups, stews, sauces, and general culinary creations.
How should I prepare the leeks?
Use the white parts of 2 leeks and slice them before adding to the pot.
What is the first step in the instructions?
The first step is to preheat your oven to 350°F (175°C) and roast the beef bones for 40 minutes.
Should the water be hot or cold when starting the stock?
You should use cold filtered water to cover the ingredients before bringing the mixture to a boil.
What is the classification of this recipe?
This recipe falls under the category of 'Stocks'.
Can I adjust the seasonings while cooking?
Yes, you should taste the stock periodically during simmering and adjust seasonings as desired.