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    You are in: Home / Recipes / Simple Beef Stock a La Julia Child Recipe
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    Simple Beef Stock a La Julia Child

    Simple Beef Stock a La Julia Child. Photo by chia

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    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 40 mins

    40 mins

    5 hrs

    Chef Kate's Note:

    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.

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    Ingredients:

    Yield:

    quarts

    Units: US | Metric

    • 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

    Directions:

    1. 1
      Place the beef bones in a large heavy pot and cover with cold water by about two inches.
    2. 2
      Bring to a simmer over medium heat and skim the sum which rises to the top--this should take about five minutes.
    3. 3
      Add the remaining ingredients and more cold water so that everything is covered by at least an inch or two.
    4. 4
      Bring the stock to a simmer again, skimming as necessary.
    5. 5
      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.
    6. 6
      If the water level gets too low, add boiling water to the pot.
    7. 7
      Skim as necessary.
    8. 8
      When the vegetables and the bones have given their all to the broth, strain the broth and discard the solids.
    9. 9
      Set the stock, uncovered in the refrigerator until the fat has risen to the top and solidified.
    10. 10
      Remove and discard the fat.
    11. 11
      Taste the degreased stock (remembering it contains no salt) and if it is not strong enough, reduce it over medium heat.
    12. 12
      When the stock is cold, store in the refrigerator for up to three days or in the freezer.

    Ratings & Reviews:

    • on November 11, 2013

      55

      This is my go-to beef stock recipe. I do brown the bones and veggies, and I let it simmer 4-5 hours, at least. Then I freeze it in pints so that it's available whenever I need it.<br/><br/>My French chef son-in-law LOVES this!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 19, 2013

      I am positive that Julia does brown the bones. I was recently watching an episode that she mentioned her beef stock.
      I have recently looked this up as well, most recipes call for browning the vegetable and beef bones.
      ... I have not made this recipe, just thought you all should know.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 30, 2012

      15

      used this for making french onion soup tonight, and its the nastiest stuff we have ever had the misfortune to come across.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Simple Beef Stock a La Julia Child

    Serving Size: 1 (710 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 150.6
     
    Calories from Fat 6
    30%
    Total Fat 0.7 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 133.9 mg
    5%
    Total Carbohydrate 34.6 g
    11%
    Dietary Fiber 7.1 g
    28%
    Sugars 13.6 g
    54%
    Protein 4.0 g
    8%

    The following items or measurements are not included:

    beef bones

    thyme

    cloves

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