Homemade Beef Stock
9
People talking
- Ready In:
- 3hrs 40mins
- Serves:
- Yields:
- Units:
9
People talking
ingredients
- 2 -4 lbs beef, bones
- 2 onions, chopped
- 3 cloves garlic, chopped
- 2 leeks, white part only,sliced
- 4 -6 carrots, scraped and sliced
- 2 -3 celery ribs, washed and chopped
- 1 bunch chopped parsley stems
- black peppercorns
- white peppercorns
- red peppercorns
- green peppercorn
- bay leaf
- thyme, to taste
- rosemary, to taste
- 3 quarts water
directions
- Roast the beef bones at 350° Fahrenheit for 40 minutes.
- Saute the onions in a little oil until they are all turning brown.
- Combine all ingredients and simmer on low heat for at least 3 hours (may be cooked in a crockpot also).
- After 3 hours, taste and adjust seasonings if desired.
- Continue cooking on low heat, if desired – the longer you cook, the stronger the flavour will be.
- Strain stock.
- Allow to cool, and skim off any fat.
- If not used immediately, store covered in refrigerator for up to 10 days, or freeze in plastic containers or ice cube trays.
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RECIPE MADE WITH LOVE BY
@Millereg
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Great in French Onion Soup!1Reply
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This recipe was awsome. I roasted the bones for about 1 hour in a huge metal stock pot. After 1 hour I brushed them with tomato paste till well covered. I simmered the stock for about 6 hours after adding fresh herbs and vegetables. Roasting the bones in the stock pot kept every bit of flavor in the stock. I got 4 large and 3 small mason jars. It made the best French Onion Soup my family has ever had.... I am making it again tomorrow :):)Reply
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It smelled absolutely wonderful when it was roasting and even better when it was simmering. I used mutton bones as I couldn't get beef bones. Poured the good stuff from the roasting pan into the stockpot.1Reply
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I adore this recipe, roasting is TOTALLY the wasy to go. I love the deep dark flavor that I get. I place 2 cups in zip freezer bags, squeeze out any air then freeze flat on a cookie sheet, when firm I stack them like files in my freezer for easy use,1Reply
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