Beef Stock Recipe

Beef stock is the basis for countless different recipes and it is something you should always have on hand.  Read below for more info about why this is the best way to go.

This recipe makes about 1 quart of stock.  To double it to 1/2 gallon (recommended), just add another pack of beef bones to your order.  You’ll have enough of the other items with just one package.

 

Click the purple ‘Add to Cart’ button below to add everything to your cart with one click, along with a free recipe card!

 

Stryker Farm - Grass-Fed Beef Bones

$6.57

Out of stock

Zook Family Farm - Yellow Onions

$2.95

Out of stock

Lancaster Farm Fresh - Garlic, Chesnok Red

$1.14

Out of stock

Celery - Non Local

$2.69

Eagle Road Farm - Rainbow Carrots

$2.50

Out of stock

Flat Leaf (Italian) Parsley

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Thyme

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Description

Beef stock is the basis for countless different recipes and it is something you should always have on hand, but the packaged stuff from the store is full of ingredients you can’t pronounce.  So this recipe is your first step to eating HEALTHY and LOCALLY.

You will want to have some mason jars on hand to portion out the stock to freeze it (just make sure they are the wide-mouth jars).  You could also use plastic containers, but you may not get as long of a storage time.

Ingredients we assume you already have in your pantry:

  • 1 cup any dry red wine, claret is a great choice
  • 10 peppercorns
  • 2 large bay leaves

Ingredients included in your delivery:

  • 3 lbs beef bones
  • 1 cup coarsely chopped onions
  • 1 large or 2 small peeled carrots, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 3 garlic cloves, peeled
  • ½ bunch flat-leaf parsley stems
  • 4 sprigs thyme

Beef Stock Recipe Instructions:

  1. Preheat oven to 400° F.
  2. Spread the bones out on a baking sheet. Roast the bones, turning once, until browned, 1 hour.
  3. Cut carrots and celery into large chunks and add to pan along with onions and garlic.
  4. Continue to roast for another 30 minutes.
  5. Transfer all the bones and veggies to a large stock pot.
  6. Add wine to the roasting pan and scrape the bottom to remove all brown particles.
  7. Put the wine mixture in the stock pot along with the peppercorns, bay leaves, garlic, parsley, and thyme.
  8. Bring to a boil, reduce heat, and simmer for at least 4 hours, occasionally skimming foam and fat from surface and adding water as needed.
  9. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.
  10. Skim the fat and place in jars for freezing.

Other tips and options

  • You can put some stock into ice cube trays for freezing.  Very convenient for when you only need a small quantity.
  • If you have the time, let the stock cool to room temperature before placing in jars.  The fat will solidify on the top and make it very easy to remove it.

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