Homemade Beef Stock takes your recipes to the next level.
I’ve said it before, and I’ll say it again…using the freshest ingredients makes for the best dishes, ever.
Homemade beef stock is truly amazing.
Get some beef bones from your local butcher and you are set!
Roasting the bones brings out the incredible flavor for the stock.
Vegetables and herbs add depth to the flavor of the stock.
All the flavors meld together for best beef stock ever.
Low and slow is the way to go for this homemade beef stock.
This takes some time, but your home will smell amazing!
And get ready for pure goodness. We love the addition of tomatoes and fresh herbs.
Be sure to chill the stock overnight in the fridge.
A thin layer of fat will congeal on the top of the stock that is easily removed the next day with a spoon.
Boy, oh boy, is this stock good.
And though it takes time to make on the stove, it’s not labor intensive.
Homemade Beef Stock is necessary when you want to make amazing recipes such as French Onion Soup or Beef Wellington.
Homemade Beef Stock
This homemade beef stock takes some time to prepare, but it is the basis for taking recipes that call for beef stock from ordinary to extraordinary.
- 4 lbs beef bones such as ribs or marrow bones
- 1/4 cup vegetable oil
- 1 large yellow onion quatered
- 1 large carrot thickly sliced
- 1 large leek thickly sliced
- 1 medium celery stalk thickly sliced
- 3 1/2 white mushrooms quartered, about 1 cup
- 1 cup dry vermouth or dry white wine
- 2 medium tomatoes halved
- 10 sprigs fresh thyme
- 5 sprigs fresh flat-leaf parsley
- 3 bay leaves
Position a rack in the center of the oven, and heat the oven to 400 F.
Arrange the beef bones in a single layer in a large flameproof roasting pan. Drizzle with 2 tbsp of the oil and then rub the oil all over the bones. Roast, turning the bones every 20 minutes, until deep brown, about 1 hour.
Put the remaining 2 tbsp oil and the onion, carrot, leek, celery, and mushrooms in an 8-quart stockpot. Cover and cook over low heat, stirring once or twice, until tender, about 15 minutes. Uncover, raise the heat to medium, and cook until the vegetables are browned in spots, about 3 minutes.
Transfer the bones to the pot with the vegetables, leaving any rendered fat in the pan.
Discard the fat from the pan, and set the pan over medium heat. Add the vermouth and bring to a boil, using a wooden spoon to scrape up any stuck-on bits from the bottom of the pan. Add the liquid to the bones and vegetables. Add about 1 gallon of water, and bring to a boil over high heat. Add the tomatoes, thyme, parsley, and bay leaves. Reduce the heat to low and simmer gently, uncovered - the stock should barely bubble - for 6 hours, topping up the water level occasionally to keep the solids covered.
Strain the stock through a fine sieve into a large bowl and let cool to room temperature. Chill overnight, then skim off the layer of congealed fat. You'll have about 7 cups of stock. (The stock can be refrigerated for up to 2 days or frozen for up to 2 months.