The Best Beef Stock Recipes

RICH BEEF STOCK

Steps:

• Gather the ingredients.
• Trim larger pieces of beef from the bones and cut into 1-inch pieces. Heat the oven to 400 F.
• Put the bones and beef pieces in a large roasting pan with the onions, carrots, and celery. Toss with the olive oil.
• Roast for 45 minutes, turning a few times so the beef browns evenly.
• Transfer the beef and vegetables to a stockpot and set aside.
• Pour off any excess grease from the roasting pan and place over medium heat. Add the tomato paste and cook, stirring, for 2 minutes.
• Add 2 cups of the water and bring to a simmer.
• Add the tomato paste mixture to the stockpot, along with the remaining 3 quarts of water. If the liquid doesn't quite cover the bones, add a little more water.
• Add the bay leaf, parsley sprigs, peppercorns, and thyme.
• Put the stockpot over medium-high heat and bring to a boil. Skim off any foamy scum from the top.
• Reduce the heat to the lowest setting, partially cover, and simmer for 3 to 4 hours. The stock should be flavorful and reduced slightly. If you want a richer, more concentrated flavor, cook longer to reduce more.
• Strain through a cheesecloth-lined strainer into a large bowl. Cover and refrigerate until chilled.
• Remove the solid fat from the surface.
• Ladle into 1-, 2-, or 4-cup freezer containers or jars, leaving about an inch of headspace.
• Refrigerate and use within four days or freeze for up to three months.

THE BEST BEEF STOCK

Steps:

• Preheat the oven to 400°F. Toss beef bones, onion, carrot and celery in olive oil. Roast for 1 hour, turning half way.
• Meanwhile, place the stew meat, celery base, garlic, turnip, parsley, bay leaves, salt, pepper, thyme and rosemary in a large stock pot. Add the roasted vegetables and beef bones to the pot, although with any remaining liquid. Pour the red wine into the hot roasting pan to deglaze, loosening all the browned bits. Pour the wine and browned bits into the stock pot.
• Add enough water to cover ingredients, plus two inches.
• Simmer on low heat for 4-7 hours, the longer the better. About 2 hours after cooking, pull out the bones and using a potato nail or the end of a meat thermometer, scoop the marrow out and return to the stock along with the bones. The mixture might not be the deep brown color you are used to, after the mixture sits and fats separate from the broth, it will be less cloudy and more brown.
• The liquid will have reduced by half, if not more. Using a slotted spoon, scoop out all solid ingredients. Line a colander or large sieve with a triple layer of cheesecloth and place over a large bowl, Dutch oven or casserole dish. Strain liquid through the cheese cloth. Discard solids. Cover and place liquid into the refrigerator.
• After liquid has chilled, all of the fat will rise to the top and solidify. Now it can easily be spooned off the top leaving only deep, rich and flavorful beef stock. Now use your beef stock for something fabulous!
• If you've tried this recipe come back and let us know how it was in the comments or ratings.

BASIC BEEF STOCK

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.

BEEF BONE BROTH

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.

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.

BEEF BONE BROTH

Steps:

• Preheat oven to 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
• Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered) . Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.
• Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. (Do not leave on stovetop unattended, simply cool and continue simmering the next day.) The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.
• Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.

HOMEMADE BEEF BROTH

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.

BEEF STOCK

Steps:

• 1. In a 10-quart pot, heat the oil over medium-high heat and cook beef bones, in 2 batches if necessary, until very deeply browned on all sides, including the meaty edges of ribs, for 6 to 8 minutes per side. Reduce the heat if they threaten to burn. Remove the beef to a plate and pour off the oil in the pot.
• 2. Return the pot to medium-high heat and add the water, scraping the bottom of the pot to loosen any browned bits. Return the beef bones, and any accumulated juices, and bring to a simmer. As it comes to a simmer, skim off any impurities that rise to the surface with a ladle or large spoon.
• 3. Add the onion, carrot, celery, garlic, thyme, bay leaf, and salt. Cook uncovered, at the barest possible simmer, with just a few bubbles breaking the surface, stirring occasionally, for 2 1/2 hours.
• 4. Remove from the heat and let the stock rest for 15 minutes. Strain stock through a large fine-mesh strainer or a colander double-lined with damp cheesecloth into a large bowl.
• 5. Fill a larger bowl or the sink with ice and water and nest the bowl of stock in it. Stir regularly until the stock has cooled.
• 6. Transfer the cooled stock to airtight containers, and refrigerate for up to 3 days or freeze for up to 3 months.