Homemade Beef Stock Recipe
Homemade beef stock is time consuming to make but totally worth the effort. You’ll end up with a deep, rich stock that makes the best soups and stews!
Have you ever thought of making your own stock?
In my recipe adding the red wine & tomato paste gives the stock an incredible depth of flavor that you won’t get out of a box. Yep…..I understand homemade stock takes forever (ok about 4 hours), but it makes a rich, delicious beef stock that’s really worth the time & effort.
I use a fat separator to remove the fat from the stock. It eliminates the fat and you are rewarded with quarts of delicious stock. Fat separator’s range in price from $10-$45 dollars – if it’s not in the budget, just allow the stock to cool completely and refrigerate overnight. The next day, you’ll be able to easily skim the fat off the top of the stock.
Here’s a picture of a couple jars of chicken stock I’ve prepared for the freezer. You can purchase rubbermaid or tupperware product to freeze, but I use pickle jars. They are free (because I eat a lot of pickles!) and fit perfectly into the door of my freezer. Just remember to not fill them completely to the top because as it freezes, the contents expand. If it’s too full the jar will break – speaking from experience here! 😀
Ever think of making your on stock? My recipe for Homemade Beef Stock adds red wine & tomato paste giving the stock a flavor that you won't get out of a box.
- lbs beef bones 3-4
- 3 onions quartered no need to remove the skins
- 4 stalks celery cut into thirds
- 4 carrots cut into thirds
- 1 bunch of parsley
- 1 in whole head of garlic sliced half
- 2 leaves bay
- 4-5 springs of rosemary
- 6 oz can of tomato paste
- 1 bottle red wine
- teaspoon heaping of whole peppercorns
- teaspoons two heaping of salt or omit if you prefer
- 16 cups water
If you are using leftover beef bones and they are already cooked great, you've omitted a step. If not, preheat your oven to 375 & put the bones into a large stock pot and bake them for 45 minutes.
Remove from the oven & spread tomato paste over the bones, tuck the onions, celery, carrots & garlic into the pot. Return it to the oven and continue baking for an additional 30 minutes.
Remove it from the oven & place it on the stove on medium high heat. Add the bay leaves, rosemary, peppercorns and salt to the stock pot. Add the wine & deglaze the pan, scraping all of the charred bits off the bottom of the pan.
Add the 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 (I use pickle jars) and freeze until you're ready to use.