The Very Best Beef Stock
Rich and hearty, this easy recipe for the Very Best Beef Stock is great to stockpile for the winter months. Deep, roasted flavor abounds in this simple bone broth that’s great for soup recipes or just on it’s own for a healthy, warming meal.
I’m on a soup bender right now….I’m making all the soups. I’m fighting a bit of a cold…or allergies…or some kind of funk so I feel the need to purge it form my system with all kinds of broth soup like Chicken Noodle and Italian Sausage Soup. Sometimes I’ll even just sip a mug full of chicken stock just to fill my soul with vitamins and warmth…lots of warmth. Like a fluffy, knitted sweater that’s wrapped around my whole body. It’s cold right now…can you tell?
I like to keep things in the freezer to help my soup making a little easier…and tastier with richer, more bold flavors than if I use a box stock. I always have homemade Chicken Stock and Beef Stock on hand so my soups are the best they can be. And they’re surprisingly easy to make. I like to roast my beef bones and veggies beforehand to ensure I have the Very Best Beef Stock ever.
To extract maximum flavor, I also simmer my ingredients for a few hours before I strain everything and bottle it up for the freezer. What I’m left with is a rich, beefy stock that’s a soft golden brown and super flavorful. It’s such a great addition to any recipe calling for beef stock like this beef stew or this easy Beef and Barley Soup. You’ll reach for the Very Best Beef Stock again and again….so make sure you make a big pot this weekend so you’re ready for your own soup bender.
Now, I’m going to go put on some fluffy socks and wrap myself in a blanket.
Get the Recipe: The Very Best Beef Stock
- 5 pounds beef marrow bones, you can get them from well stocked grocery stores
- 4 carrots, cut in half
- 4 celery stalks, cut in half
- 1 large red onion, quartered
- 1 head of garlic, cut in half
- 1 cup fresh parsley
- 1 cup fresh sage leaves
- 1 cup fresh thyme
- 1 sprig rosemary
- 2 tablespoons kosher salt
- 1 tablespoon black peppercorns
- Preheat oven to 425 degrees.
- Arrange bones, carrots, celery, onion and garlic in an even layer on a baking sheet and roast for 30 minutes.
- Transfer the ingredients to a large stockpot and add cold water to cover. Stir in the parsley, sage, thyme, rosemary, salt and peppercorns.
- Bring the mixture to a boil then reduce heat and simmer for 2-3 hours.
- Allow the stock to cool and strain.
- Transfer to an airtight container and store in the refrigerator for 3 days or freeze for up to 3 months.