Beef Stock Recipe

A Beef Stock Recipe
You're going to Love this one!

A Beef stock recipe made from scratch is not only healthy but delicious. Your body loves fresh ingredients and so does your palette.

So before you open a can of soup or use a bullion cube just try this beef stock once. I guarantee you'll never use store bought cubes again.

Using a fresh homemade beef stock for all your soup recipes, beef stews and even as a base for a terrific sauce is the only way to go.

Sure it takes a little more time but here the good thing about stock recipes, you can freeze them. So make a bunch at one time.

You'll never use bouillon again!

Beef Stock Recipe Ingredients:

2 lb. of beef bones with marrow
2 lb. of beef bones such as the knuckles
2 lb. of veal bones if you can find them.
If you can't find veal bones just increase the beef bones.
1 lb stewing meat or scraps
1 Scallion cut in half
1 Bulb of garlic with tip cut off
2 Carrots peeled and quartered
2 Onions peeled and quartered
2 Celery stalks rinsed and quartered
2 bay leaves
1 sprig of fresh Thyme
1 sprig of fresh Rosemary
5 pepper corns
cup of red wine

Beef Stock Recipe Preparation:

Put the first six ingredients in a bowl and drizzle with Olive Oil and sprinkle with some of the kosher salt and place on the baking sheet.

Preheat oven to 350 degrees and bake for 30 minutes. Turn meat and bones and bake another 30 minutes.

Remove the baking sheet from the oven and add the carrots, onions and celery to the baking sheet. Splash all the ingredients with some nice tasting red wine.

Cook in the oven for an additional 30 minutes.

When you take the pan out put the meat and veggies in a big pot and place in a large cooking pot and cover with water.

Meanwhile, you want to get all the goodness off the baking sheet. Splash the baking pan with some red wine and some cup of water and stir over a medium low heat to deglaze and get all the tasty goodness and flavor from the baking pan. Scrap into the pot with the beef bones.

Toss in some parsley, bay leaf, maybe some pepper corns and the rest of your ingredients and bring to a boil. Lower to a simmer for about 3-4 hours covered.

When you strain off the broth into a large bowl or pot you should let it cool for about an hour on the counter. Then put it in the refrigerator over night. The next day the fat will raise to the top and you can scoop most of it off with a spoon.

You can separate the broth into 2 quart containers and freeze for later use.

Try my homemade chicken stock recipe from this beef stock recipe page.

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