Beef Stock With Port And Veggies Recipes

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BEEF WITH VEGETABLES



Beef with Vegetables image

Simple and delicious beef with mixed vegetables. You don't have to stick with these vegetables. Change them to your personal taste. Try serving over rice or noodles.

Provided by Marla

Categories     World Cuisine Recipes     Asian     Chinese

Time 40m

Yield 4

Number Of Ingredients 13

8 ounces beef filet, cut into 1/2 inch strips
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 teaspoon chopped fresh ginger root
1 green bell pepper, chopped
1 carrot, chopped
1 (10.5 ounce) can beef broth
1 tablespoon cornstarch
1 teaspoon white sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
salt and pepper to taste

Steps:

  • In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.
  • Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.

Nutrition Facts : Calories 266.6 calories, Carbohydrate 9.3 g, Cholesterol 40.3 mg, Fat 20.2 g, Fiber 1.6 g, Protein 12 g, SaturatedFat 6.3 g, Sodium 537.8 mg, Sugar 3.9 g

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

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 WITH PORT AND VEGGIES



Beef Stock With Port and Veggies image

From Ricardo. It looks so yummy. I have not tried it, but when I'll do, I'll add a toast on it and swiss cheese, then broil in the oven like an onion soup ;)

Provided by Boomette

Categories     Stocks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 red onion, finely chopped
1 carrot, finely diced
1 celery root, finely diced
2 tablespoons olive oil
4 cups beef consomme
1 cup port wine
1 bay leaf
1/2 teaspoon dried tarragon
salt and pepper

Steps:

  • In a saucepan, brown the veggies in oil 5 minutes. Add remaining ingredients.
  • Cover and let simmer about 20 minutes.
  • Adjust seasoning.

Nutrition Facts : Calories 231.6, Fat 6.8, SaturatedFat 0.9, Sodium 1296.1, Carbohydrate 16, Fiber 0.8, Sugar 6.7, Protein 11.3

BEST BEEF STOCK RECIPE



Best Beef Stock Recipe image

This is the old fashioned way of making Beef stock - one my grandmother taught me - it's worth the extra time and effort.

Provided by Ravenseyes

Categories     Stocks

Time 7h10m

Yield 12 serving(s)

Number Of Ingredients 5

6 lbs beef bones
12 cups water
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
2 bay leaves

Steps:

  • Preheat your oven to 425°F.
  • In a large pan at least 1 inch deep - place your beef bones - bake for 3 hrs at 425°F Remove and cool. Ask your butcher, short bones work as well some meat left on the bone is fine some even like using the oxtail bone, any is really ok.
  • Place in a large stock pot and cover with 12 cups of water. Add salt, pepper, thyme and bay leaves - slow cook for 3 hours. Remove bones and herbs.
  • You should be left with a nice dark rich color beef stock - this can be sealed in jars or frozen for later use. The heartier the stock the better the soup.

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