Rich Beef Stock Base (Printable View)
A rich, flavorful beef stock perfect for enhancing diverse dishes with savory depth.
# Ingredient List:
→ Meats
01 - 3.3 lb beef bones with marrow (shank or knuckle preferred)
02 - 1.1 lb beef stew meat (optional for enhanced flavor)
→ Vegetables
03 - 2 large onions, quartered with skins
04 - 2 medium carrots, roughly chopped
05 - 2 celery stalks, roughly chopped
06 - 1 leek, cleaned and chopped (optional)
07 - 1 whole garlic bulb, halved horizontally
→ Herbs & Spices
08 - 2 bay leaves
09 - 6 sprigs fresh thyme or 2 tsp dried thyme
10 - 8 parsley stems
11 - 10 whole black peppercorns
12 - 2 whole cloves
→ Additional
13 - 2 tbsp tomato paste
14 - 12.7 cups (3 liters) cold water
15 - Salt, to taste (added at end)
# How to Prepare:
01 - Preheat oven to 430°F. Arrange beef bones and stew meat on a roasting pan. Roast for 40 minutes, turning halfway, until deeply browned.
02 - Add onions, carrots, celery, leek, and garlic to the pan. Roast for an additional 15 minutes to caramelize.
03 - Transfer browned bones, meat, and vegetables to a large stockpot. Remove excess fat from the roasting pan.
04 - Place roasting pan over medium heat, add tomato paste and stir 2 minutes. Pour in 1 cup cold water, scraping browned bits, then transfer mixture to stockpot.
05 - Pour remaining cold water into stockpot, ensuring ingredients are fully submerged. Add bay leaves, thyme, parsley, peppercorns, and cloves.
06 - Bring to a gentle simmer without boiling. Skim foam and impurities from surface regularly.
07 - Maintain uncovered simmer for 3 to 4 hours, occasionally skimming and topping with water to keep solids covered.
08 - Pour stock through a fine-mesh sieve into a clean pot or bowl, discarding solids.
09 - If desired, cool stock to solidify surface fat and remove it for clarity. Season with salt just before use or storage.
# Expert Suggestions:
01 -
- It unlocks a secret layer of flavor that store-bought stocks just can't match
- Once you taste homemade, you'll never go back — it makes every meal feel a bit more special
02 -
- Roasting bones and veggies thoroughly is key to that rich, deep flavor you want in a great stock
- Skimming foam frequently keeps your stock clear and clean tasting
03 -
- Use marrow-heavy bones for that silky, rich texture that defines a great beef stock
- Adding tomato paste and roasting vegetables amps up the umami, making your stock taste like it simmered for days