Rich Beef Stock
- Reviews 1
Ready In: 4 hrs 20 mins
Yields: 10 cups
Ingredients
- 4 1⁄2 lbs beef bones
- 3 tablespoons tomato paste
- 1 onion
- 2 carrots
- 2 stalks celery
- 1 1⁄2 cups stout beer (such as Guiness)
- 10 peppercorns
- 2 garlic cloves
- 2 bay leaves
- 16 cups water
Directions
- Preheat oven to 425 degrees.
- Place beef in a shallow roasting pan and roast 20 minutes or until browned.
- Remove from oven and turn bones over. Brush with tomato paste and add veggies.
- Return to oven and roast for 40 minutes.
- Place bones and veggies into a large stock pot.
- Deglaze the pan with stout, scaping up the browned bits.
- Put mixture into the pot and add water, peppercorns, bay leaf. Season with salt.
- Bring to a boil and reduce to a simmer. Skim off skum as it rises to the top. Cook for 3 hours.
- Strain stock and discard the bones. Refridgerate over night and skim off fat that rises to the top.
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