Simple Beef Stock a La Julia Child

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.

• Total Time: 5 hrs 40 mins
• Prep Time: 40 mins
• Cook Time: 5 hrs

Ingredients:

Yield: 2 quarts

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

Reviews

[mommyoffour]

I had some soup bones in the freezer from our beef and I decieded to try your recipe for a beef stew later this week. This smelled so good cooking all day I was ready to get a cup and pour some in it. I can't wait for the stew later this week. This is a very good broth and I am going to make it again with the rest of the soup bones in the freezer. Thank you for sharing.

[Pastryismybiz]

This does make an excellent stock. I differ with our dear Julia's method in that I always brown the bones by either baking or on the stove top. This allows for a beautiful dark brown stock.To make sure I get all of the marrow out I ask the butcher to give the bones a good crack.I have canned this stock and always have it on hand.I also save the fat; it has multiple uses that can enhance other dishes.

[Susie D]

I am enjoying the tutorials on stock making in the french forum so much. Your clear step by step instructions and chia's photos of the process make for a wonderful experience and I always learn something. Thank you both for taking the time to do this!!! The resulting stock was terrific. I think it is the best beef stock I have ever made. I skimmed more often than normal and it made a huge difference. The seasoning was perfect too. Thanks again!