Homemade Beef Stock
This homemade beef stock adds amazing depth to any recipe calling for stock. Make a nice big batch, and freeze what you don't need until you do!
Author: Kris Longwell
Recipe type: Stocks and Sauces
- 4 to 5 pounds of beef bones, cut into 1 to 2 inch pieces
- 3 ribs of celery, cut into 1 inch pieces
- 2 large carrots, cut into 1 inch pieces
- 2 medium onions, cut into 1 inch pieces
- ½ cup of tomato paste
- 8 black peppercorns
- 3 beef bouillon cubes
- 2 garlic cloves, rough chop
- ¼ cup chopped flat-leaf parsley
- 3 sprigs of fresh thyme
- 1 bay leaf
- Pre-heat oven to 450 degrees F
- Rinse bones under cold water
- Spread celery, carrots, onions in a large roasting pan and then place the bones on top
- Spread tomato paste over the bones
- Roast for about 40 minutes, stirring occasionally, or until the bones are nicely browned
- Transfer the bones and veggies to a large stockpot.
- Add the peppercorns, bouillon cubes, garlic, parsley, thyme, and bay leaf
- Set the roasting pan on your stove, and heat on high. Add about 1 cup of water. when the water boils, scrape the browned bits off the bottom of the pan to deglaze it.
- Pour the deglazed liquid into the stockpot.
- Add enough cold water to cover the bones by 2½ inches.
- Bring the stock to a boil
- Reduce the heat and simmer for about 2 and half hours, until fully flavored
- Strain the stock through a fine mesh sieve into a large bowl...discard the bones and veggies.
- When the stock is close to room temp, stick it in the fridge.
- The next day, scrape the congealed fat from the surface.