Basic Beef Stock Recipe

Beef bones: These provide the rich, gelatinous base for the stock. Preferably, use bones with marrow for added depth of flavor.

Onion: Adds sweetness and complexity to the stock.

Carrots: Contributes a subtle sweetness and color.

Celery: Adds a slight bitterness that balances the sweetness of the carrots.

Garlic: Enhances the overall flavor with its aromatic qualities.

Apple cider vinegar: Helps to extract minerals and nutrients from the bones.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a mild heat and complexity.

Water: The base liquid that extracts flavors from all the ingredients.

Roasting the beef bones before simmering them in water enhances the flavor of the stock. This caramelizes the natural sugars in the bones and vegetables, adding a rich depth to the broth. Make sure to spread the bones out in a single layer on the baking sheet to ensure even roasting.

• beef bones - Substitute with chicken bones: Chicken bones can provide a rich and flavorful stock, though it will have a lighter taste compared to beef.

• onion - Substitute with leek: Leeks offer a milder, slightly sweet flavor that can complement the other ingredients in the stock.

• carrots - Substitute with parsnips: Parsnips have a sweet, earthy flavor that can add depth to the stock.

• celery - Substitute with fennel: Fennel has a slightly sweet, anise-like flavor that can add complexity to the stock.

• garlic - Substitute with shallots: Shallots provide a mild, slightly sweet flavor that can enhance the overall taste of the stock.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can help extract flavors from the bones.

• salt - Substitute with tamari: Tamari is a gluten-free soy sauce that can add a savory, umami flavor to the stock.

• pepper - Substitute with white pepper: White pepper has a milder, slightly different flavor profile that can still provide a bit of heat.

• water - Substitute with vegetable broth: Vegetable broth can add additional layers of flavor to the stock.

• Allow the beef stock to cool completely before storing. This helps prevent condensation and bacterial growth.

• Transfer the cooled stock into airtight containers or heavy-duty freezer bags. For convenience, consider portioning the stock into smaller quantities, such as 1-cup or 2-cup portions.

• Label each container or bag with the date and contents. This will help you keep track of how long the stock has been stored.

• Store the containers in the refrigerator if you plan to use the stock within 3-4 days. For longer storage, place the containers in the freezer. The stock can be frozen for up to 6 months.

• When ready to use, thaw frozen stock in the refrigerator overnight. For a quicker thaw, place the container in a bowl of cold water, changing the water every 30 minutes until the stock is fully thawed.

• Reheat the stock on the stove over medium heat until it reaches a simmer. Avoid boiling, as this can affect the flavor and texture.

• If you prefer, you can also freeze the stock in ice cube trays. Once frozen, transfer the stock cubes to a freezer bag. This method is ideal for adding small amounts of stock to recipes without thawing a larger portion.

• Always check the stock for any signs of spoilage before using. If it has an off smell, color, or texture, it’s best to discard it.

• Stovetop method:

  1. Pour the beef stock into a saucepan.
  2. Heat over medium heat, stirring occasionally.
  3. Once it reaches a gentle simmer, it's ready to use.

• Microwave method:

  1. Transfer the beef stock to a microwave-safe bowl or container.
  2. Cover with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Ensure it is heated evenly and thoroughly before using.

• Slow cooker method:

  1. Pour the beef stock into the slow cooker.
  2. Set to low heat and cover.
  3. Heat for 1-2 hours, stirring occasionally until it reaches the desired temperature.

• Double boiler method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Pour the beef stock into the top pot.
  3. Heat gently, stirring occasionally, until the stock is warmed through.

• Oven method:

  1. Preheat the oven to 300°F (150°C).
  2. Pour the beef stock into an oven-safe dish or Dutch oven.
  3. Cover with a lid or foil.
  4. Heat for 30-45 minutes, stirring occasionally, until the stock is hot.

• Oven: Used to roast the beef bones at 400°F (200°C) for 30 minutes to enhance their flavor.

• Baking sheet: A flat, rectangular metal pan used to hold the beef bones while they roast in the oven.

• Large stockpot: A big pot used to combine the roasted bones with vegetables, vinegar, and water for simmering.

• Strainer: A kitchen utensil used to separate the liquid stock from the solid ingredients after simmering.

• Large bowl: Used to collect the strained stock.

• Refrigerator: Used to cool the stock and allow the fat to solidify on the surface for easy removal.

• Skimmer: A utensil used to remove foam and impurities from the surface of the simmering stock.

• Knife: Used to chop the onion, carrots, and celery.

• Cutting board: A durable board used as a surface for chopping vegetables.

• Tongs: Used to handle the hot bones when transferring them from the baking sheet to the stockpot.

Roast bones in advance: Roast beef bones the day before and store them in the fridge to save time on the day you make the stock.

Use a slow cooker: Instead of simmering on the stove, use a slow cooker to make the beef stock overnight.

Pre-chop vegetables: Chop the onion, carrots, and celery ahead of time and store them in airtight containers.

Freeze portions: Make a large batch and freeze the stock in portions for quick use in future recipes.

Skim fat easily: Use a fat separator to quickly remove fat from the cooled stock.