Simple and delicious. While some may think it’s too time consuming, in my opinion it’s well worth the effort. This homemade beef stock has a rich, beautiful color and the taste is amazing. Make it on a damp and dreary day and your home will soon be filled with delicious smells.
Use it as a base for great tasting soups, pot roast, Swedish meatballs or any recipe that calls for beef stock. This recipe makes 1 1/2 gallons…don’t want that much? Cut the recipe in half OR freeze portions in pint size freezer bags which can be stacked in your freezer and you’ll have homemade beef stock on hand….whenever.
Makes: 1 1/2 gallons
- 6-7 lbs marrow bones, beef shanks or short ribs (or combination of)
⇒ Marrow bones can be found at your grocers and are very inexpensive.
- 1 6oz can tomato paste
- 4 medium onions chopped in large chunks (My favorite…Vidalia)
- 1 Cup carrots chopped in large chunks
- 1 Cup celery chopped in large chunks
- 1 Pkg baby portabella mushrooms
- 2 Cups Claret wine (if you don’t have it, use Cabernet Sauvignon)
- 5 Peeled whole garlic cloves
- 5 Bay leaves
- 4 Sprigs fresh parsley
- 1/2 tbls dried thyme
- 1/2 tbls dried oregano
- 1/2 tbls dried marjoram
- 8-10 Whole peppercorns
- 1 1/2 Gallons cold water
- Preheat oven to 400 degrees.
- In a roasting pan with a drizzle of olive oil, roast the bones for 1 hour.
⇒ Roasting soup bones in the oven gives the stock a richness and more depth of flavor.
- Remove from oven, brush with tomato paste and place the vegetables and garlic over the top of the bones.
- Return to the oven and roast for another 30 minutes.
- Remove from oven, place on the stove top over medium-high heat.
- Add the wine and deglaze the pan, scraping the bottom to loosen up every delicious bit of rich, beefy flavor.
- Place everything in a large stock pot, add the peppercorns, herbs and season with a pinch of salt. (You can always add another pinch at the end, if needed.)
- Bring it slowly to a boil over medium-low heat and then immediately reduce the heat to a low simmer.
⇒ Bringing the stock mixture to a boil slowly helps release more meat juices, giving the stock a more full bodied taste.
- Simmer (low simmer), uncovered, for 5 hours.
- Remove from heat, let cool and remove bones. Skim off the fat that has risen to the top.
⇒ Better yet, if you have the time, place the stock pot in the refrigerator overnight. The fat will harden and be easier to skim off with a spoon.
- After the fat has been skimmed, strain the stock by lining a colander with 2 layers of dampened cheesecloth over a large bowl to catch the stock. Slowly pour the stock into the colander. Discard everything left behind in the cheesecloth. Place the stock in the refrigerator for 8 hours, or overnight, and when ready to use, skim off any remaining fat that has hardened on top.
⇒ Here’s an idea…freeze stock in ice cube trays for small servings perfect for quick soup for one.
⇒ Click here to check out my Post “Homemade Chicken Stock” for a fantastic recipe that will leave you never wanting to buy canned again. As always….I look forward to your feedback and requests… so go and make something amazing today.
I welcome your feedback and comments, below. Have a question or specific recipe request (like his one)? I’ll be happy to research and find an answer.