Beef Stock is the building block of amazing soups, stews & sauces, as well as other dishes that require a bit more flavor.
You’ll start off with roasting your beef bones, which is the most important part of the recipe to develop deep flavors of deliciousness.
Use this stock to make a large pot of soup, or save for later in the refrigerator for up to 3-4 days, or freeze portions in plastic containers, or in ice cube trays to infuse beefy flavor into different things you are cooking.
How to Cook Beef Stock:
You will require beef bones to make this tasty Beef Stock. You can save bones from beef roasts that have the bone in, beef ribs, or you can just purchase bones alone at your neighborhood grocers. Much of the lovely flavor comes from the bone marrow.
You will require a roasting pan or an oven proof casserole tray, greased or treated with cooking spray.
Type: Soup Recipe
Prep Time: 10 min
Roast Time: 35 min
Cook Time: 2 1/2 – 3 1/2 hrs
The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:
- 3 – 5 lbs beef bones
- 2 carrots – washed, peeled & rough chopped
- 2 celery ribs – washed & rough chopped
- 1 onion – cut in half, reserving peels for stock
- 2 garlic cloves
- drizzle of olive oil – to cover bones, vegetables & garlic cloves
- 1 tbsp tomato paste
- dash of cayenne
- 3 bay leaves – 1 for bones & 2 for cooking the stock
- 1 cup water – for deglazing roasting pan
- 1 cup red wine – for deglazing roasting pan
- 2 cups tea – steeped
- cool water
- 6 – 8 peppercorns
- dash sea salt
- Preheat oven to 400 degrees F.
- Place bones into a prepared roasting pan or oven proof casserole.
- Arrange carrots, celery and onions around the bones in roasting pan.
- Cut tops off of garlic cloves, drizzle them with olive oil and place in a small foil package. Lightly salt & pepper the garlic cloves. Close package and nestle it into roasting pan among other vegetables & bones.
- Drizzle olive oil to coat all vegetables & bones.
- Brush tomato paste over all bones & vegetables, and season with salt, pepper & cayenne. Add in 1 bay leaf.
- Roast bones at 400 degrees F for 15 min. Check to see that everything is browned and that nothing is burnt. Turn all bones & veggies over to brown on the other side.
- Return to the oven & continue to roast for another 20 min. Remove from the oven & allow to cool.
- Place all of the contents of the roasting pan into a large stockpot, including the onion peels. Squeeze the garlic cloves out of their skins to get the roasted garlic into your stockpot.
- Deglaze roasting pan by adding a cup of water and 1/2 cup red wine into the pan, and place it over warm heat on your stove, stirring and scraping any bits that have remained in the pan. Empty the contents into stockpot.
- Add in steeped tea and enough water to cover the contents in the stockpot. Add in the remaining 2 bay leaves, peppercorns & a dash of sea salt.
- Cook bringing mixture to a boil on medium-high heat. Then, reduce heat to medium-low to simmer the stock. Continue to cook for 2 – 3 hrs. Add water, as needed, if it reduces too much.
- Remove from the heat & allow to cool. Strain into another pot to remove solids. Cool a bit further, and skim off as much of the fat as you can.
Now, you are left with some beautiful Beef Stock to use in your soups and stews. We happen to be making some delicious French Onion Soup with it.
I hope you enjoy this Beef Recipe on Cooking with Kimberly. Until next time…
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