Flavorful Beef Stock: Slow-Cooked Goodness!
Beef Stock: Master this deeply flavorful, slow-simmered recipe perfect for elevating any soup, stew, or sauce. Learn how to make liquid gold at home.
Ingredients
- 1 lb beef soup bone, with meat
- 3 carrots, cut into large chunks
- 3 stalks celery, cut into large chunks
- 1 onion, peeled and cut in half
- olive oil
- 4 cloves garlic, crushed
- 2 bay leaves
- 2 tsp salt
- 1 tsp black pepper
- water
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Place beef soup bone, carrots, celery, and onion on a sheet pan.
- Lightly coat the ingredients with olive oil.
- Roast in the preheated oven for 25 minutes.
- Transfer roasted ingredients to an 8-quart pot, adding garlic, bay leaves, salt, and pepper.
- Fill the pot with water, leaving about an inch at the top.
- Bring the mixture to a boil, then reduce heat to low.
- Partially cover and simmer for 3 hours.
Notes
- For the most intense flavor, ensure your beef bones have some meat attached and are well-roasted. I once rushed this step, and the stock lacked the deep richness I was aiming for.
- Listen for the gentle simmer, not a vigorous boil. A slow, steady simmer is key to extracting collagen and flavor without clouding the stock.
- To store, let the stock cool completely, then refrigerate for up to 5 days or freeze in airtight containers for up to 6 months. Portioning it into ice cube trays for smaller uses is also a great idea. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Listen for the gentle simmer, not a vigorous boil. A slow, steady simmer is key to extracting collagen and flavor without clouding the stock.
- To store, let the stock cool completely, then refrigerate for up to 5 days or freeze in airtight containers for up to 6 months. Portioning it into ice cube trays for smaller uses is also a great idea. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.