Basic Beef Stock Recipes

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BROWN BEEF STOCK



Brown Beef Stock image

In classical French cooking, brown stock is made with veal bones for a delicate-bodied soup; here, beef is added for a deeper flavor. To make a traditional version, simply replace the beef with more veal bones. This recipe is from the "Martha Stewart's Cooking School" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 3 1/2 quarts

Number Of Ingredients 13

4 pounds veal bones, such as knuckles and shin
2 pounds short ribs or oxtail (optional; add 3 more pounds veal bones if not using ribs)
3 tablespoons sunflower or other neutral-tasting oil
2 tablespoons tomato paste
2 onions, unpeeled and quartered
2 celery stalks, each cut into thirds
2 carrots, peeled and cut into 2-inch pieces
4 garlic cloves, unpeeled and crushed
1 cup water or red wine
6 sprigs flat-leaf parsley
4 sprigs thyme
2 dried bay leaves
2 teaspoons whole black peppercorns

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Steps:

  • Heat oven to 400 degrees.
  • Arrange bones and short ribs in a single layer in a large, heavy roasting pan. Drizzle with oil and turn to coat. Roast, turning once and stirring often for even browning, until beginning to brown, about 45 minutes. Remove from oven, add tomato paste, and stir to combine. Cook over medium heat for about 30 seconds (to let it brown a little, which cooks out some of the acidity and intensifies the sweetness), then add vegetables, stirring well. Return to oven and roast until vegetables are browned and tender and bones are deeply browned, about 40 minutes.
  • Transfer bones and vegetables to a large stockpot, then spoon off fat from roasting pan and discard. Set the pan over two burners. Add water and bring to a boil, scraping up any brown bits from bottom with a wooden spoon. Boil until liquid is reduced by half, about 3 minutes. Pour contents of pan into the stockpot.
  • Add enough water to stockpot to cover bones and vegetables by 2 inches (about 6 quarts). Bring to just under a boil, then reduce heat to a bare simmer (bubbles should just gently break at the surface). Add herbs and peppercorns and very gently simmer, uncovered, over low heat for 8 hours, adding more water as necessary to keep everything submerged.
  • Carefully pour stock through a cheesecloth-lined sieve (do not press on solids) into a large heatproof bowl or another stockpot; discard solids. Stock will be dark brown. Skim off fat if using immediately or let cool completely (in an ice water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing.

SLOW AND EASY BEEF STOCK



Slow and Easy Beef Stock image

This simple way of making a beef reduction takes two days, but requires very little work. We buy a hind quarter of beef every 2 months. I use this recipe to make use of the leftover bones from the leg section. I don't add any vegetables or spices with this because I want to be able to control the flavor of sauce I want later. This simply creates a good starting point for a sauce.

Provided by Semi

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time P1DT23h

Yield 4

Number Of Ingredients 2

10 pounds beef soup bones, cut into pieces
water to cover

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Steps:

  • Combine the bones and water in a large stockpot. Bring the mixture to a boil. Maintain a low boil for 24 hours, adding water to keep the bones submerged. Remove and discard the bones. Allow mixture to simmer another 21 to 22 hours. Strain the liquid through a fine-mesh colander and return to the stockpot. Bring to a boil and cook until liquid has reduced to about 2 quarts.
  • Transfer the stock to heat-safe containers; freeze. Once frozen, there should be three easily-discernable layers. Remove and discard the top-most of those three layers. Thaw remaining portion to use.

Nutrition Facts : Sodium 28.4 mg

BASIC BEEF STOCK



Basic Beef Stock image

This rich stock can be used in a variety of soups and sauces. Reserve the shredded beef and tomato pieces to make Hearty Beef Stew.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 3 1/2 quarts

Number Of Ingredients 7

6 pounds beef short ribs, trimmed of excess fat
Coarse salt and freshly ground pepper
3 quarts plus 1 cup water
1 can (28 ounces) peeled whole tomatoes, roughly chopped, juice reserved
2 dried bay leaves
10 whole black peppercorns
1/2 small bunch fresh dill, roughly chopped

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Steps:

  • Preheat oven to 450 degrees. Arrange ribs in a large roasting pan; sprinkle generously with salt and pepper. Roast 1 1/2 hours, turning ribs halfway through.
  • Combine 3 quarts water and tomatoes and their juice in a stockpot. Bundle bay leaves, peppercorns, and dill in a small piece of cheesecloth; tie with kitchen twine, and add to pot.
  • Transfer roasted ribs to pot. Pour off and discard fat from roasting pan. Pour remaining cup water into pan, and place over medium-high heat. Bring to a boil, stirring with a wooden spoon to scrape up any browned bits from the bottom, until water is reduced by half. Transfer liquid and bits to stockpot.
  • Cover the pot; bring mixture to a simmer over high heat, but do not boil. Reduce heat to a gentle simmer, and place a smaller pot lid directly on surface of stock to keep ingredients submerged; cook until meat is very tender and pulls away from the bone, about 1 1/2 hours. Skim surface with a spoon as needed.
  • Prepare an ice bath. Remove herb bundle from pot, squeezing out liquid into pot, and discard. Strain stock through a sieve into a large heatproof bowl set in ice bath until stock is room temperature, stirring frequently.
  • Transfer ribs and tomato pieces to another bowl. When cool enough to handle, pull rib meat from bones, and shred with your fingers. Discard bones. Store meat and tomato pieces in an airtight container in the refrigerator, up to 3 days.
  • Transfer the cooled stock to airtight containers; refrigerate at least 6 hours or overnight. With a large metal spoon, skim off and discard fat layer that has collected on the top. If storing, leave fat layer intact (it helps to seal in flavor).

BASIC BEEF STOCK



Basic Beef Stock image

Rich, hearty beef stock.

Provided by Wolverine

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 6h10m

Yield 8

Number Of Ingredients 15

6 pounds beef soup bones
1 large onion
3 large carrots
½ cup water
2 stalks celery, including some leaves
1 large tomato
½ cup chopped parsnip
1 medium potato
8 whole black peppercorns
4 sprigs fresh parsley
1 bay leaf
1 tablespoon salt
2 teaspoons dried thyme
2 cloves garlic
12 cups water

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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.

Nutrition Facts : Calories 61 calories, Carbohydrate 13.9 g, Fat 0.4 g, Fiber 3.3 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 978.4 mg, Sugar 3.6 g

BEEF STOCK



Beef Stock image

Beef, veal, and pork bones are hard to come by, so ask your butcher to save any he removes for you. Take them home and freeze them for later use in stock. These days, the scarcest of beef products has to be the bones! In the old days, the butcher had plenty of bones to spare, but today's precut meat means fewer bones at the retail level.

Provided by Stanley Lobel

Categories     Soup/Stew     Beef     Meat     Simmer

Yield Makes about 7 cups

Number Of Ingredients 10

4 tablespoons olive or vegetable oil
4 pounds meaty beef bones, such as ribs, shin, neck, or tail
16 cups cold water
1 onion, peeled and quartered
1 carrot, peeled
1 rib celery
2 large cloves garlic, crushed
2 sprigs fresh thyme
1 bay leaf
1/2 teaspoon salt

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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.

BONE BROTH



Bone Broth image

After bout upon bout of sickness with the start of the school year, a friend showed me her bone broth recipe. This is a great way to use up old chicken, pork, or beef bones (or just go buy some fresh!) that adds tons of amazing nutrients and amino acids to your diet! 10 minutes of prep, a day of your house smelling like a roast, and you have a fantastic, versatile base for soups, stews, and so much more!

Provided by mwm080709

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time P1DT40m

Yield 8

Number Of Ingredients 8

cooking spray
1 (6 ounce) can tomato paste
2 pounds beef bones
6 cups cool water, or as needed
2 onions, thickly sliced
2 carrots
3 cloves garlic, crushed
2 bay leaves

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Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a roasting pan with cooking spray.
  • Spread tomato paste onto beef bones and place in the prepared roasting pan.
  • Bake in the preheated oven until bones begin to brown, about 30 minutes.
  • Transfer bones to a slow cooker and pour in enough water to cover bones. Add onions, carrots, garlic, and bay leaves to broth mixture.
  • Cook on Low for at least 24 hours.
  • Strain broth through a fine-mesh strainer into a container and refrigerate.

Nutrition Facts : Calories 49.4 calories, Carbohydrate 11.4 g, Fat 0.2 g, Fiber 2.4 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 186.2 mg, Sugar 5.8 g

BASIC BEEF BROTH



Basic Beef Broth image

Make and share this Basic Beef Broth recipe from Food.com.

Provided by Aroostook

Categories     Stocks

Time 4h10m

Yield 2 quarts

Number Of Ingredients 6

2 1/2 lbs beef bones
3 sprigs parsley
salt and pepper
2 stalks celery
2 carrots
1 medium onion, coarsely chopped

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Steps:

  • Roast the bones at 400 degrees F.
  • until a dark golden brown.
  • Drain off any excess oil, and combine all the rest of the ingredients in a large stock pot.
  • Cover bones with water and simmer on low for about 3 hours.
  • Drain the broth from the other ingredients, and strain the broth through cheesecloth.
  • Use as desired.

Nutrition Facts : Calories 54.2, Fat 0.3, SaturatedFat 0.1, Sodium 76.6, Carbohydrate 12.7, Fiber 3.2, Sugar 5.9, Protein 1.4

SIMPLE BEEF STOCK A LA JULIA CHILD



Simple Beef Stock a La Julia Child image

This simple stock, adapted from a recipe in "Mastering the Art of French Cooking," is a wonderful base for many soups, sauces, and, of course, for Julia's boeuf Bourguignon.

Provided by Chef Kate

Categories     Stocks

Time 5h40m

Yield 2-3 quarts

Number Of Ingredients 10

3 -4 lbs beef bones, meaty
3 carrots, scraped, broken in several pieces
2 medium onions, peeled, quartered
3 stalks celery, broken in several pieces
2 leeks, cleaned and cut into chunks
1 sprig thyme
2 fresh bay leaves
2 garlic cloves, unpeeled (More if you like)
2 whole cloves
6 -8 peppercorns

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Steps:

  • Place the beef bones in a large heavy pot and cover with cold water by about two inches.
  • Bring to a simmer over medium heat and skim the sum which rises to the top--this should take about five minutes.
  • Add the remaining ingredients and more cold water so that everything is covered by at least an inch or two.
  • Bring the stock to a simmer again, skimming as necessary.
  • When the stock is simmering (Do NOT allow it to boil), partially cover and maintain at a very slow simmer for four to five hours.
  • If the water level gets too low, add boiling water to the pot.
  • Skim as necessary.
  • When the vegetables and the bones have given their all to the broth, strain the broth and discard the solids.
  • Set the stock, uncovered in the refrigerator until the fat has risen to the top and solidified.
  • Remove and discard the fat.
  • Taste the degreased stock (remembering it contains no salt) and if it is not strong enough, reduce it over medium heat.
  • When the stock is cold, store in the refrigerator for up to three days or in the freezer.

Nutrition Facts : Calories 150.6, Fat 0.7, SaturatedFat 0.1, Sodium 133.9, Carbohydrate 34.6, Fiber 7.1, Sugar 13.6, Protein 4

BASIC BEEF STOCK



Basic Beef Stock image

This is a great recipe for beef stock. It will save you money and is healthier than buying beef broth at the store. You can put it into ice cube trays and freeze it, keeping it in the freezer for about 6 months. 5 to 6 cubes is equal to about 1 cup of stock.

Provided by breezermom

Categories     Stocks

Time 5h15m

Yield 11 cups

Number Of Ingredients 11

3 1/2 lbs beef shanks
2 lbs short beef ribs
14 cups water, divided
2 large yellow onions, quartered
4 medium carrots, peeled and thinly sliced
1 large ripe tomatoes, cored and coarsely chopped
6 whole garlic cloves
2 whole bay leaves
8 sprigs parsley
4 sprigs fresh thyme or 1 teaspoon dried thyme, crumbled
1/4 teaspoon salt

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Steps:

  • Preheat the oven to 375 degrees Fahrenheit.
  • Arrange the beef shanks and short ribs in a single layer in an ungreased large shallow roasting pan.
  • Roast, uncovered, for 45 minutes or until nicely browned.
  • Transfer the shanks and ribs to a stockpot.
  • Pour off all the fat from the roasting pan.
  • Add 2 cups of the water to the pan and swirl it around, scraping any browned bits of meat or juices.
  • Add to the stockpot along with the remaining water.
  • Bring the water to a boil, uncovered, over high heat, skimming off any scum.
  • Add the onions, carrots, tomato, garlic cloves, bay leaves, parsley, thyme, and salt; partially cover and simmer for 3 hours, occasionally skimming off the scum.
  • Remove the short ribs and save to use on another day.
  • Continue simmering the stock, partially covered, 1 hour longer.
  • Pour all through a large colander or sieve set over a very large heatproof bowl.
  • Save the shank meat for soup or another use.
  • Discard the other solids.
  • Let the stock cool; cover with plastic wrap and refrigerate overnight.
  • In the morning, discard the fat that has solidified on top.
  • Ladle stock into ice cube trays.
  • Freeze; place in freezer bags for future use.

Nutrition Facts : Calories 24.1, Fat 0.1, Sodium 77, Carbohydrate 5.5, Fiber 1.2, Sugar 2.5, Protein 0.7

BEEF BONE BROTH



Beef Bone Broth image

This is a very basic beef bone broth recipe that you can make as a Sunday project. Freeze the broth for use within six months. If desired, refrigerate before freezing so that you can skim off any hard fat that forms or solidifies on the top.

Provided by Diana71

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 13h10m

Yield 12

Number Of Ingredients 10

3 ½ pounds beef bones, such as oxtail, short rib, knuckle, and shank
2 stalks celery, cut into 2-inch pieces
1 large onion, cut into 8 pieces
1 medium leek - roots trimmed off, cleaned, and cut into 2-inch pieces
1 whole head garlic, halved crosswise
12 cups water, or as needed
2 bay leaves, or more to taste
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon ground black pepper

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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.

Nutrition Facts : Calories 18.1 calories, Carbohydrate 4.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 205.1 mg, Sugar 1 g

HOMEMADE BEEF BROTH



Homemade Beef Broth image

Roasting soup bones in the oven first gives hearty beef flavor to this basic beef stock. In addition to soups, use the beefy broth to provide extra flavor in stews, gravies, sauces and vegetable dishes. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 5h55m

Yield about 2-1/2 quarts.

Number Of Ingredients 13

4 pounds meaty beef soup bones (beef shanks or short ribs)
3 medium carrots, cut into chunks
3 celery ribs, cut into chunks
2 medium onions, quartered
1/2 cup warm water (110° to 115°)
3 bay leaves
3 garlic cloves
8 to 10 whole peppercorns
3 to 4 sprigs fresh parsley
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried oregano
Cold water

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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.

Nutrition Facts : Calories 209 calories, Fat 10g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 61mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.

BEEF STOCK



Beef Stock image

Provided by Food Network

Categories     appetizer

Time 6h10m

Yield 1/2 gallon

Number Of Ingredients 11

7 pounds beef bones, sawed into 2-inch pieces
1 (6-ounce) can tomato paste
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
2 cups claret wine
20 peppercorns
5 garlic cloves, peeled
5 bay leaves
1 teaspoon dried leaf thyme
1 1/2 gallons water

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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.

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  • If you are using leftover beef bones and they are already cooked omit this step. If not, preheat your oven to 375 & put the bones into a large stock pot and bake them for 45 minutes.
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  • Warm the oil in a dutch oven or large stock pot over medium high heat. Season the chuck roast with kosher salt and freshly ground black pepper and brown in the pot on all sides then transfer to a plate or platter. Add the bones and brown in batches on all sides. Add the chuck roast to the pot with the browned bones, carrot, celery, onion, garlic halves and parsnip (if using. Add 4 quarts cold water, covering the beef and veggies by at least 1-2 inches. Add a handful of the parsley (with leaves and stems intact), thyme sprigs, peppercorns, bay leaves, beef bouillon and kosher salt.
  • Bring to a boil, then reduce to a simmer and skim the stock with a fine mesh strainer every 30 minutes or so. Cook partly covered for 2 hours up to 8 hours or until the stock is rich and brown and tastes well flavored. Add more salt to taste if necessary.
  • Turn off the heat and allow the broth to cool or if using immediately, place a large colander over a Pyrex 4 cup glass measuring cup and slowly drain the broth from the rest of the aromatics so the colander catches any veggies or bones that may fall from the pot. Then, use a fine-mesh strainer to strain the stock into your next recipe's soup stock pot. Or, if storing to use later, strain into 1 quart wide-mouth glass canning jars and cool before adding a tight fitting lid. Refrigerate for up to 5 days or freeze in gallon bags for up to 6 months.
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5 BASIC BEEF STOCK RECIPES TO COMPLETE YOUR STOCK MAKING ...

From homemade-chinese-soups.com
  • A light and milky beef stock recipe. This recipe produces a light soup base. The stock may become milky because of the calcium from the bones.
  • Baked beef stock recipe. This recipe produces a brown stock with a strong flavor and dark colour because the beef bones and vegetables are baked first.
  • Aromatic beef stock recipe. This recipe produces a clear spicy aromatic beef broth because of the star anises and peppercorns. Ingredients. 500g beef bones.
  • Beef stock recipe with preserved bean paste. This beef stock is best used for as a soup base for braised beef noodle soup. The baking, frying and use of preserved bean paste 豆瓣酱 (dou ban jiang) produces a very dark stock.
  • Peppery beef stock recipe. This beef stock uses a large quantity of peppercorns and coriander stems. It makes the stock more aromatic. Ingredients.
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RICH BEEF STOCK (OR BROTH) RECIPE - THE SPRUCE EATS
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.
From thespruceeats.com
Calories 917
Saturated Fat 26g 132%
Cholesterol 292mg 97%
Total Fat 63g 81%
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15 DELICIOUS RECIPES TO USE UP LEFTOVER STOCK - BRIT + CO

From brit.co
Author Samantha Simon
Published 2019-07-28
Estimated Reading Time 7 mins
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BEEF BROTH RECIPE - HOW TO MAKE BEEF BROTH FROM SCRATCH
2016-01-22  · The basic components of beef broth are beef bones, vegetables, an acidic ingredient (vinegar, lemon juice, etc.), salt, and water to cover. Simmer the broth gently for 6-24 hours. Skim off any scum. Add fresh herbs in the last 10-20 minutes.
From thepioneerwoman.com
Estimated Reading Time 6 mins
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HOW TO MAKE BEEF STOCK RECIPE - BBC FOOD
Add the bouquet garni, leeks, carrots, celery, tomatoes, salt and peppercorns. Gently simmer the stock, covered, for 4-6 hours, or even longer if you have time, topping up with water if necessary....
From bbc.co.uk
Servings 4
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10 CREATIVE WAYS TO USE BEEF STOCK & BONE BROTH – SHEKNOWS

From sheknows.com
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BROTH AND STOCK RECIPES | ALLRECIPES
This is a simple bone broth recipe that is said to help reduce joint pain and inflammation. Side effects include good health, smiles all around, and a happy stomach. By The Gruntled Gourmand. Beef Bone Broth. Beef Bone Broth . This is a very basic beef bone broth recipe that you can make as a Sunday project. Freeze the broth for use within six months. If desired, refrigerate before freezing so ...
From allrecipes.com
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BEEF BROTH WITH EASY AND FUN POTATOES | BEEF CURRY RECIPE ...
Beef broth with easy and fun potatoes. #Beef_Curry_Recipe | Easy Beef Kosha | bangladeshi beef potato curry. kosha gorur mangsho.spice beef recipe. Kitchen C...
From youtube.com
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10 BEST SIMPLE BEEF BROTH SOUP RECIPES | YUMMLY
2021-08-27  · Hearty Beef Barley Stew Lipton Recipe Secrets diced tomatoes, fresh mushrooms, water, beef broth, green peas and 4 more Chicken Tortilla Soup BreadjitMeowski water, garlic, worcestershire sauce, onion, salt, Tabasco Sauce and 11 more
From yummly.com
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