Homemade Beef Stock
This beef stock is far superior than any store-bought variety. It takes a little while to make, but the results are really worth it. Use in any recipe that calls for beef stock.
Ingredients
Serves: 8
- 2.7kg beef bones
- 1 large onion
- 3 large carrots
- 125ml water
- 2 sticks celery, including some leaves
- 1 large tomato
- 1 small parsnip, chopped
- 1 small potato, chopped
- 8 whole black peppercorns
- 4 sprigs fresh parsley
- 1 bay leaf
- 1 tablespoon salt
- 2 teaspoons dried thyme
- 2 cloves garlic
- 1.5 litres water
Method
Prep:15min ›
Cook:5hr45min ›
Ready in:6hr
- Preheat oven to 230 C / Gas 8. Slice onion. Chop scrubbed celery and carrots into 2.5cm chunks. In a large shallow roasting tin, place beef bones, onion and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
- Drain off fat. Place the browned bones, onion and carrots in a large stock pot. Pour 125ml water into the roasting tin and rinse. Pour this liquid into stock pot. Add celery, tomato, parsnip, potato parings, peppercorns, parsley, bay leaf, salt, thyme and garlic. Add the 1.5 litres water.
- Bring mixture to the boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard bones, vegetables and seasonings.
- To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 4 tablespoons cold water, 1 egg white and 1 crushed eggshell. Add to strained stock. Bring to the boil. Remove from heat and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
Ingredients
You can purchase beef bones for stock at your local butchers.
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Reviews & ratings
Average global rating:
(78)
Reviews in English (59)
This is definitely the way to make a good beef stock. The only change I made was to roast the bones for a lot longer at a lower temp. I actually roasted for about five hours in order to bring out the flavors. (Just a tip: every time I cut an onion, peel potatoes, carrots or chop celery, I save all the peels, put them in a zip lok bag and throw it in the freezer. In a few months I have a good start on my stock) The vegie and seasoning combos were perfect which created a wonderful stock. I used this recipe to make french onion soup. My hubby Drew and the kids order french onion almost every time we go out for dinner as their appetizer. I never do because of the high salt content, so I was very pleased to be able to make a wonderful stock and at the same time control the amount of sodium. My kiddies say "thanks Wolverine"! - 15 Jan 2003 (Review from Allrecipes US | Canada)
i've made my own beef-bone stock for yrs, but never thought to roast the bones until i stumbled across this recipe. i used whatever was on sale: beef marrow bones, and beef spare ribs, didn't have any parsnips so i omitted them. Added a whole bulb of garlic along with the roasting part. The stock came out AMAZINGLY AWESOME. The roasting gave the stock a whole new dimension of flavors and gave the stock a beautiful caramel color that my previous bone-stock recipes lacked. The roasted garlic scent was very obvious, i thought it added depth to the stock, but it might be too overpowering for non-garlic lovers. But overall, it's a beautiful stock that's worth the effort. - 20 Apr 2008 (Review from Allrecipes US | Canada)
At last: a recipe contributor who knows the difference between beef stock and beef broth. Broth is made by simmering bones and beef pieces. Stock is made by roasting the bones first. They are two totally different foods. This one is excellent. Great for all kinds of recipes, but it makes an especially good French onion soup. - 05 Jan 2009 (Review from Allrecipes US | Canada)
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