Homemade Beef Stock
A flavorful homemade beef stock. There is a richness about it that is just not available in commercially available stocks, plus it's much lower in sodium.
Ingredients
- 4 pounds meaty beef bones
- 2 onions cut into quarters
- 2 large carrots cut into halves
- 4 celery ribs cut into halves
- 3 1/2 quarts cold water
- Small Bunch of Fresh Parsley
- 3 Bay Leaves
- 1 T Fresh Thyme
- Black Peppercorns
- 3 Garlic Cloves
Instructions
- Preheat oven to 450 degrees.
- Rinse bones in cold water and place in a large roasting pan. Roast for 30 minutes turning once.
- Add onions, carrots, and celery on top of bones. Roast an additional 30 minutes.
- Remove the vegetables and bones, then place in the stockpot.
- The next step is to deglaze the pan to get all the delicious cooking juices into your stock.
- Place the roasting pan on an oven burner over medium-high heat.
- Pour 1/2 of the cold water in the pan (about 2 cups) and cook about 2-3 minutes, scraping the bottom of the pan constantly.
- Continue cooking until the mixture is reduced by about half, then add to stockpot.
- Add remaining water, herbs, peppercorns and garlic to stockpot.
- Raise the heat to high and bring to a boil.
- Reduce heat to low-medium and let simmer for 3-4 hours. Occasionally remove any foam that bubbles up to the top.
- Remove stock from heat and allow to cool.
- Remove and discard bones & large vegetables.
- Line a colander with several layers of damp cheesecloth.
- Pour stock through the colander into a large pitcher or bowl.
- Refrigerate your homemade beef stock in a covered container, skim excess fat before use.
Notes
- Stock can be stored fresh in a sealed container in the refrigerator for 2-3 days. Frozen it will keep for several months.
- You can use veal or bison bones instead of beef or try a combination.
- A few ounces tomato paste can be spread over the beef bones before adding the vegetables if desired.