Best Beef Stock Recipes

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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.

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

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.

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



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

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.

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

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.

THE BEST BEEF STEW



The Best Beef Stew image

Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 19

1-1/2 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon salt, divided
6 tablespoons all-purpose flour, divided
1/2 teaspoon smoked paprika
1 tablespoon canola oil
3 tablespoons tomato paste
2 teaspoons herbes de Provence
2 garlic cloves, minced
2 cups dry red wine
2 cups beef broth
1-1/2 teaspoons minced fresh rosemary, divided
2 bay leaves
3 cups cubed peeled potatoes
3 cups coarsely chopped onions (about 2 large)
2 cups sliced carrots
2 tablespoons cold water
2 tablespoons balsamic or red wine vinegar
1 cup fresh or frozen peas
Additional fresh rosemary, optional

Steps:

  • In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

HOMEMADE BEEF STOCK



Homemade Beef Stock image

This stock serves as the base for our French Onion Soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 6 quarts

Number Of Ingredients 11

8 sprigs fresh flat-leaf parsley
6 sprigs fresh thyme or 3/4 teaspoon dried thyme
4 sprigs fresh rosemary or 2 teaspoons dried rosemary
2 dried bay leaves
1 tablespoon whole black peppercorns
1 pound beef-stew meat, cubed
5 pounds veal bones, sawed into smaller pieces
1 large onion, peel on, quartered
2 large carrots, cut into thirds
2 stalks celery, cut into thirds
2 cups dry red wine

Steps:

  • Heat the oven to 450 degrees. Make a bouquet garni by wrapping parsley, thyme, rosemary, bay leaves, and peppercorns in a piece of cheesecloth. Tie with kitchen twine, and set aside.
  • Arrange meat, veal bones, onion, carrots, and celery in an even layer in a heavy roasting pan. Roast, turning every 20 minutes, until the vegetables and the bones are deep brown, about 1 1/2 hours. Transfer the meat, bones, and vegetables to a large stockpot, and set aside. Pour off the fat from the roasting pan, and discard. Place the pan over high heat on the stove. Add wine, and use a wooden spoon to scrape up the brown bits; boil until the wine has reduced by half, about 5 minutes. Pour all of the liquid into the stockpot.
  • Add 6 quarts of cold water to the stockpot, or more if needed to cover bones. Do not add less water. Bring to a boil, then reduce to a very gentle simmer. Add the reserved bouquet garni. Liquid should just bubble up to surface. Skim the foam from the surface, and discard. Simmer over the lowest possible heat for 3 hours; a skin will form on the surface of the liquid; skim off with a slotted spoon, and discard. Repeat as needed. Add water if at any time the level drops below the bones.
  • Fill the sink with ice water. Strain the stock through a fine sieve into a large bowl. Discard the solids. Transfer the bowl to an ice bath, and let cool to room temperature.
  • Transfer to airtight containers. Refrigerate for at least 8 hours, or overnight. Stock may be refrigerated for 3 days or frozen for 4 months. If storing, leave fat layer intact to seal the stock. Before using, remove the fat that has collected on the surface.

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

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).

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Top Asked Questions

How do you make beef stock?
Add water, cover tightly and bring it to a boil. Reduce the heat, cover to vent and simmer on the stove for four hours. After four hours turn the stove off and allow the pot to cool. Once cool, strain out the bones and vegetables and discard. I recommend storing the stock in four cup containers and freeze until you're ready to use.
What can I do with beef bones for beef stew?
Use a variety of beef bones, such as neck bones, shanks, ribs, etc., along with some beef itself. For this recipe, you'll need a roasting pan and a stockpot large enough to accommodate the bones and vegetables, and a fine-mesh strainer with cheesecloth for straining the final stock. Gather the ingredients.
What is beef stock?
Beef stock is an essential building block in the kitchen that can be used in countless dishes to add depth of flavor, as well as plenty of nutrients. Sipping on beef stock, also called “bone broth,” has become a hot trend, with millenials and health food fanatics sipping hot stock from mugs in coffee shops.
What are the best bones for making beef stock?
7 Best Bones for Making Beef Stock 1 Knuckles 2 Joints 3 Feet 4 Marrow Bones 5 Oxtail 6 Shank 7 Short Ribs

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