This classic recipe for making your own homemade beef stock is from the French kitchen. It's a recipe that takes time, but it's completely worth it because it's the BEST beef stock you'll ever have. It's got a full taste, a rich feeling in your mouth, and a wonderful scent. Nothing beats a pan of homemade beef stock.
This is one of those recipes you've got to write down in your recipe book: a classic beef stock. It's in my opinion the BEST recipe for this homemade stock.
You start by roasting the meat, marrow bones, and vegetables in the oven for even more flavor. And then you simmer the beef stock on low heat for a few hours.
Why make this beef broth?
And now you may be wondering why you should go through all that work. You can also buy those ready-made bouillon cubes in the store, right?
Some people will say to make your own because you want to know what's in your stock. Others will tell that those store bought cubes contain a mountain of salt.
But in all honestly, I've to say that for me the main reason is that the taste is unbelievably delicious. Because I've not yet seen that full and rich flavor in store-bought stock. And that makes it totally worth the time (and let's face it, the oven and stove do most of the work ;-)).
Making your own beef stock, because you love the full and rich flavor and the wonderful scent
A full list of ingredients can be found at the bottom of this post in the recipe card.
- Celery, carrot, and onion - Roast these veggies in the oven, because that way they'll give a lot of flavor to your stock. You could also use beets, kohlrabi, or pumpkin.
- Shank - The bones in the stock. If you can get a hold of shank use this. Because a good shank consists of meat (for extra flavor), bone, and bone marrow. And the bone marrow provides an even richer flavor.
- Beef - The roasted meat gives the broth it's defining and delicious taste.
- Bay leaf, parsley, rosemary, thyme, and pepper - The herbs and spices you add for extra flavor. Add them after roasting.
- Wine - Pour the wine into the roasting tin or pan to loosen the scraps. Then pour this into the pan. A Malbec or Sauvignon red wine is a great choice.
A recipe that can be printed can be found at the bottom of this blog in the recipe card.
Step 1 - Bake the veggies, bones and meat in a casserole
Slice the celery and carrots into three pieces. Quarter the onion. Spread the veggies, meat, and shank into your casserole dish (which is suitable for the oven).
Put everything in the oven and bake for 1 hour and 40 minutes at 440 °F (225 °C). Turn the veggies, bone, and meat every twenty minutes around (so five times).
Step 2 - Add the scraps to a pot with some wine
Take the baked veggies, meat, and bones out of the casserole and put them in a soup pot. Pour wine with the scraps and warm everything for five minutes on high heat.
Loosen the meat and vegetable scraps with a wooden spoon. Pour the wine, scraps included, into the soup pot.
Step 3 Add water and herbs. Simmer the stock on low heat
Add 6 cups (1500 ml) of water to the soup pot and add the spices and herbs to the stock.
Bring the broth to a boil and then turn the heat to low. Simmer the stock for at least three hours. If fat floats to the surface you can remove it with a slotted spoon.
Step 4 - Sieve your beef stock
Use a large bowl (or pot) and hang a fine sieve in it. Pour the liquid through the strainer. Now remove the sieve and discard the solids. Your beef stock is ready and you could use it right away.
However, if you want to store it, cool it quickly by placing the pot in a container of cold water for thirty minutes. Then put everything in the refrigerator.
Remove fat from a stock
During simmering your broth, some fat often already appears on top of your stock. You can easily remove this with a slotted spoon or by dipping with a kitchen paper towel (that will suck up the fat).
After making the soup, store it in the refrigerator. After cooling down a hard fat layer will float on top and you can easily skim it off with a spoon.
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Homemade beef stock
- 3 stalks celery
- 3 carrots cut into 3 pieces
- 1 onion peeled, quartered
- ½ pound shank
- ½ pound beef
- 2 bay leaves
- 5 sprigs parsley
- 2 sprigs rosemary
- 1 tablespoon peppercorns black
- 5 sprigs thyme
- 2 cups red wine
- 6 cups water
In the oven
- Place the vegetables, the shank, and the meat (not the herbs) in a roasting pan or skillet and put it in the oven at 440 °F (225 C).
- Turn everything every 20 minutes and do so for a total of five times. Bake everything for 1 hour and 40 minutes.
- Then scoop the vegetables, shank and meat in a large stockpot.
- In the roasting pan pour the wine and cook it for 5 minutes over high heat.
- Loosen the scrapings in the pan with a wooden spoon.
- Pour the contents of the pan into the soup pot.
Simmer the stock
- Add 6 cups (1500 ml) of water. Pour in some extra water, if needed, to make sure everything is covered.
- Add the spices and herbs to the broth.
- Let the broth simmer for three hours. (When far rises to the top you can get it off with a slotted spoon)
- Pour the soup through a fine sieve and the broth is ready.
- If you don't use your beef stock right away, put the pot in cold water so it cools down quickly.
- After that store in the refrigerator (or freeze the broth).