- Most Helpful
- Highest Rating
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!
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.
used this for making french onion soup tonight, and its the nastiest stuff we have ever had the misfortune to come across.
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.
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.
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!
kate and i cooked this together for the french forum. this recipe is very easy to prepare and makes a wonderful stock. i refrigerated it overnight, removed the fat layer and used it to make beef bourguignon. excellent!
Fantastic, Kate! Thanks again for the great instructions. Kudos to Chia for photography... I can't wait for the next lesson; we are going to be sooooo good... (LOL)