Tuesday, December 13, 2016

Homestyle Beef Stock

Here's a simple recipe for a nice beef stock. A handy thing to remember when making stocks is you can freeze them for later use if you make more than you need at the moment. I usually freeze some in ice cube trays so later on, if I'm making something that requires stock, I simply pop out a couple of cubes!


  • 4 large Beef Shin Bones, cracked
  • 4 quarts cold water
  • 2 large Spanish Onions, quartered
  • 4 stalks Celery, chopped coarse
  • 3 large Carrots, chopped coarse
  • 3 Bay Leaves
  • 2 cups fresh Parsley, chopped coarse
  • 8 oz. Beef Stew Meat

Cooking Procedure:

  • Preheat your oven to 400 degrees
  • Lay out the cracked bones in a roasting pan
  • Roast the bones in the oven until they are browned, about 45 minutes to 1 hour
  • Put the roasted bones in a large pot, add the water & the remaining ingredients
  • Bring this to a rolling boil
  • Reduce the heat to a simmer & cook for 4 hours
  • At the halfway mark of the cooking time, add 1 more quart of cold water to the stock pot
  • When stock is ready, remove the pot from the heat
  • Skim & discard any foam that has collected on the surface of the stock
  • Strain the stock through a fine mesh colander & set it aside to cool for 20 minutes
  • Pour the stock into a container & seal it tightly
  • Place the stock in the fridge overnight
  • The next day: remove & discard any fat that has collected on the surface of the stock
  • This stock will keep fresh for 3 days if not frozen for later use

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