If you’ve ever wondered how do I make beef stock? you’re in the right place. Beef stock is the secret behind many delicious soups, stews, sauces, and braises. Making it at home may take some time, but the rich, deep flavor and health benefits make it totally worth the effort. Plus, homemade beef stock is more nutritious and lower in sodium than store-bought versions.
Let’s dive into how to make beef stock from scratch with easy-to-follow steps and tips.
What You’ll Need: Ingredients and Equipment
Ingredients
– Beef bones (about 2 to 4 pounds; you can use marrow bones, knuckles, or meaty bones like shanks or short ribs)
– Mirepoix (a mix of roughly 50% onions, 25% carrots, and 25% celery)
– Tomato paste (adds depth and richness)
– Aromatics such as bay leaves, thyme, parsley, garlic, black peppercorns
– Water (enough to cover the bones and vegetables in your pot)
Equipment
– Roasting pan or Dutch oven
– Large stockpot
– Cheesecloth and kitchen twine (for tying aromatics into a sachet)
– Fine mesh strainer or sieve
Step-by-Step: How to Make Beef Stock
1. Roast the Bones and Vegetables
Start by preheating your oven to 375°F (190°C). Spread the beef bones out in a roasting pan or Dutch oven without overlapping. Roast for about an hour, turning occasionally, until the bones are browned and caramelized. This roasting step is crucial because it develops the deep brown color and rich flavor of your stock.
Add chopped onions, carrots, and celery to the pan during the last 20-30 minutes of roasting. Stir in a couple of tablespoons of tomato paste and cook until it darkens, adding even more complexity to your stock.
2. Transfer and Deglaze
Remove the bones and vegetables from the oven and transfer them to a large stockpot. Pour about half a cup of water into the roasting pan and scrape up all the browned bits stuck to the bottom-this is flavor gold! Pour this liquid into your stockpot.
3. Add Water and Aromatics
Add enough cold water to the stockpot to cover the bones and vegetables, usually about 3 to 4 liters (12-16 cups). Tie your aromatics-bay leaves, thyme, parsley, garlic, peppercorns-into a cheesecloth sachet and add it to the pot.
4. Simmer Low and Slow
Bring the pot to a boil, then reduce the heat to low so it simmers gently. Let it cook uncovered for 6 to 8 hours. This slow simmer extracts all the gelatin, flavor, and nutrients from the bones.
Remember to skim off any foam or impurities that rise to the surface during the first couple of hours to keep your stock clear.
5. Strain and Cool
After simmering, strain the stock through a fine mesh sieve into a clean container. Let it cool to room temperature, then refrigerate. Once chilled, you can skim off any solidified fat from the top if you want a leaner stock.
Tips for the Best Beef Stock
– Use a mix of bones: Marrow bones add richness; knuckle bones add gelatin for body.
– Don’t rush roasting: This step builds flavor and color.
– Simmer gently: A rolling boil can make the stock cloudy and bitter.
– Be patient: The longer it simmers (up to 8 hours), the more flavor and nutrients you’ll get.
– Store properly: Beef stock keeps in the fridge for up to 5 days or freezes well for months.
Why Make Beef Stock at Home?
Homemade beef stock is richer, more gelatinous, and naturally gluten-free compared to store-bought versions. It’s a wholesome base for countless recipes and lets you control the salt and additives. Plus, it’s a great way to use leftover bones and vegetable scraps, reducing waste while boosting flavor.
Making beef stock is a rewarding kitchen ritual that fills your home with mouthwatering aromas and results in a versatile, nourishing ingredient for your cooking. Give it a try, and you’ll never want to buy stock again!
Enjoy your cooking adventure! Want tips on how to use your homemade beef stock in recipes? Just ask!