Beef Stock
A rich, deeply flavored beef stock made from roasted bones and aromatic vegetables, perfect as a base for soups, stews, and sauces. Its hearty taste and savory aroma enhance dishes, making it ideal for home cooks and chefs seeking a homemade, robust broth to elevate their culinary creations.
Ingredients
Instructions
- Preheat oven to very hot, about 500°F.
- Place bones in a single layer in a roasting pan.
- Break carrots and celery into large pieces; scatter among the bones, along with the onions.
- Roast for 30 to 45 minutes, until meat, bones, and vegetables begin to brown.
- Transfer roasted bones and vegetables into a deep stock pot.
- Pour about half an inch of water into the roasting pan; loosen any browned bits from the bottom and pour into the stock pot.
- Add enough water to several inches above the bones and vegetables in the pot.
- Bring the mixture to a boil; stir in tomato paste.
- Add parsley, thyme, peppercorns, and garlic.
- Simmer barely, for several hours, adding hot water as needed to keep the ingredients submerged.
- Strain the stock and simmer slowly until reduced and flavor is intensified.
- Allow to cool; skim any fat from the surface.
- Refrigerate tightly covered or freeze for later use.
Tips & Substitutions
For a richer flavor, consider using marrow bones in addition to meatier bones. If you don’t have veal bones, you can substitute with extra beef bones. Roasting the vegetables until browned enhances the depth of flavor. If you prefer a lighter stock, skim the fat off during cooking. For seasoning, feel free to add bay leaves or other herbs to personalize your stock.
Serving Suggestions
Beef stock is a versatile base for soups, sauces, and stews. Use it in recipes like Easy Soup or as a braising liquid for meats. It can also be enjoyed as a warm beverage seasoned with salt and herbs. Pair it with crusty bread or use it as a base for recipes like Hamburg Dip for a hearty appetizer.
Storage & Reheating
Once cooled, store the beef stock in airtight containers in the refrigerator for up to a week. For longer storage, freeze in portions, such as in ice cube trays, for easy use in future dishes. When reheating, do so slowly on the stove to preserve the flavor and avoid boiling off the stock's essence.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Stock contains roughly 1025 calories, with 23g protein, 126g carbohydrates, and 48g fat. It is an excellent source of iron (52% of the Daily Value), protein (47% of the Daily Value), and dietary fiber (33% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1601mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of bones for the stock?
Yes, you can use a variety of bones such as beef neck bones, oxtails, or even chicken bones for a different flavor profile. The key is to include both meaty and bony pieces to achieve a well-balanced stock.
How long should I simmer the stock?
Simmer the stock for at least 4 to 6 hours for optimal flavor extraction. If you have the time, you can simmer it up to 12 hours. Just be sure to replenish the water as needed to keep the ingredients submerged.
Can I add vegetables other than those listed?
Absolutely! Feel free to add other vegetables like leeks, mushrooms, or garlic to enhance the depth of flavor. Just remember to balance the amounts to avoid overpowering the stock's base flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).