Beef Stock With Red Wine And Porcini Mushrooms

Name: Beef Stock With Red Wine And Porcini Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds beef bones meaty, with visible marrow; 1 pound beef stew meat; 1 onion quartered; 2 stalks celery halved; 2 carrots halved; 3 garlic cloves peeled; 1 tablespoon olive oil; 1/2 cup red wine I used pinot noir; 20 black peppercorns; 2 bay leaves; 10 sprigs parsley; 2 cloves; 1 cup dried porcini mushrooms; 16 cups cold water

Servings: persons

3 pounds beef bones meaty, with visible marrow
1 pound beef stew meat
1 onion quartered
2 stalks celery halved
2 carrots halved
3 garlic cloves peeled
1 tablespoon olive oil
1/2 cup red wine I used pinot noir
20 black peppercorns
2 bay leaves
10 sprigs parsley
2 cloves
1 cup dried porcini mushrooms
16 cups cold water

1
Preheat oven to 400.
2
Place bones, stew meat, onion, celery, carrots, and garlic in a shallow roasting pan. Drizzle with olive oil and bake for 45 minutes, turning halfway through. If the bones begin to char, reduce heat as charring will add a burnt flavour to the stock.
3
With a slotted spoon, transfer meat, bones and vegetables to a large stock pot or Dutch oven. Place roasting pan over two elements on medium heat. Pour in red wine and de-glaze the pan with a metal spatula scraping up all the brown bits and juices. Transfer to the stock pot.
4
Add peppercorns, bay leaves, parsley, cloves and porcini mushrooms. Cover the solid ingredients with 16 cups of cold water.
5
Over medium high heat, slowly bring to a light boil. Reduce heat to the lowest setting and loosely cover the pot. Cook for a minimum of three hours, although the longer you cook it the more flavourful your stock will be. I cooked mine for 10 hours. Do not stir the stock while it cooks, as this will make it cloudy.
6
Occasionally check on the stock for as it cooks fat and scum will rise to the top. Skim the fat with a spoon and discard.
7
When the stock has finished cooking, remove the bones, vegetables and other solids with a slotted spoon. Line a sieve with cheesecloth and strain the broth into a bowl or large sealable container. Cover and refrigerate overnight.
8
When the broth has cooled completely, all the fat will have solidified on top. Use a large metal spoon to remove the fat. Either discard or save it in the fridge for cooking.
9
Store beef stock in a sealed container. Refrigerated, the stock will last about 4-6 days. If frozen, it will last about 3 months.

1490

kcal

Calories

Fat

Carbs

131

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

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3 pounds beef bones meaty, with visible marrow, 1 pound beef stew meat, 1 onion quartered, 2 stalks celery halved, and more.

Yes, Beef Stock With Red Wine And Porcini Mushrooms falls under the Meat & Poultry 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!