Beef Stock Home Made Makes 6 Quarts Recipe

Name: Beef Stock Home Made Makes 6 Quarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb beef stew meat cubed; 5 lb meaty beef bones smaller peices; 1 large onion peel on quartered; 2 large carrots cut into thirds; 2 stalks celery cut into thirds; 2 cup red wine good drinkable; 8 sprigs of parsley; 6 sprigs of thyme; 4 sprigs of rosemary; 2 dry bay leaves; 1 tbsp whole black peppercorns; 6 oz tomatoe paste optional

Servings: persons

1 lb beef stew meat cubed
5 lb meaty beef bones smaller peices
1 large onion peel on quartered
2 large carrots cut into thirds
2 stalks celery cut into thirds
2 cup red wine good drinkable
8 sprigs of parsley
6 sprigs of thyme
4 sprigs of rosemary
2 dry bay leaves
1 tbsp whole black peppercorns
6 oz tomatoe paste optional

1
heat oven to 450F
2
make cheescloth bag with all the herbs tie closed with string .
3
leave length long enough to tie to pot.
4
arrange meat, bones and veg evenly in heavy roasting pan.
5
for more flavor rub bones with tomatoe paste
6
roast uncovered turning every 20 min until vegs and meat deep brown
7
transfer ingredients from roaster to large stock pot and set to one side
8
pour off fat from roaster and discard
9
place roaster over high heat, add wine and deglaze .
10
boil until reduced in half
11
pour roaster contents into stock pot
12
add 6 quarts of COLD water to stock pot.
13
Enough to cover bones if 6 not enough
14
bring to boil.
15
reduce to gentle simmer.
16
add herb bag , tieing to pot for easy removal
17
contents should just bubble on surface
18
skim any foam and discard
19
continue to simmer for 3 hours
20
if any skin forms, remove with slotted spoon and discard repeat as needed
21
add water as needed if level drops below top of bones
22
srain mixture through cheesecloth lined colander into a large bowl and discard solids
23
cool to room temp as soon as possible
24
transfer to containers and store in frige at least 8 hrs.
25
good in fridge for 3 days or frozen for 4 months.
26
before using remove surface fat.
27
Original receipe Martha Steward.com
28
this stock can be used to make soups gravys and anywhere beef stock is used

1766

kcal

Calories

116

Fat

Carbs

180

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb beef stew meat cubed, 5 lb meaty beef bones smaller peices, 1 large onion peel on quartered, 2 large carrots cut into thirds, and more.

Yes, Beef Stock Home Made Makes 6 Quarts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Stock Home Made Makes 6 Quarts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions