Zinfandel Beef Stock Recipe

Name: Zinfandel Beef Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 3 1/2 to 4 pounds meaty beef bones (such as neck bones, beef back ribs, or crosscut beef shank); 2 cups chopped onions; 2/3 cup chopped carrots; 2/3 cup chopped celery; 3 quarts cold water; 1 cup Zinfandel or other hearty red wine; 4 large fresh thyme sprigs; 3 large fresh parsley sprigs; 1/4 teaspoon whole black peppercorns

Servings: persons

1
Heat oil in large pot over medium-high heat.
2
Add beef bones; sprinkle with salt and pepper.
3
Saute until deep brown, turning occasionally, about 15 minutes.
4
Using tongs, transfer bones to bowl.
5
Add onions, carrots, and celery to pot.
6
Saute until deep brown, about 10 minutes.
7
Return bones and any juices to pot.
8
Add 3 quarts cold water, wine, and next 3 ingredients.
9
Bring to boil.
10
Reduce heat to medium-low and simmer until reduced to 3 1/2 cups liquid, about 3 hours.
11
Strain stock into bowl.
12
Refrigerate uncovered until cold, at least 4 hours.
13
(Can be made 3 days ahead.
14
Cover; keep chilled.)
15
Spoon off fat before using stock.

484

kcal

Calories

Fat

Carbs

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 10 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 3 1/2 to 4 pounds meaty beef bones (such as neck bones, beef back ribs, or crosscut beef shank), 2 cups chopped onions, 2/3 cup chopped carrots, and more.

Yes, Zinfandel Beef Stock 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!

Zinfandel Beef Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions