Homemade Beef Stock
Serves 165 mins prep0 mins cook
Making your own homemade beef stock is a great way to add rich, complex flavors to soups, sauces, gravies, and more. Not only does it have amazing flavor, but it's cheaper and better for you than store-bought versions.
2 servings
What you need
Instructions
0 Add the bones to a large stock pot and cover them with cold water. 1 Bring the water to a boil over medium high heat and then reduce to medium low. Let the bones simmer for 1 hour, skimming any scum off the surface with a sieve or slotted spoon. 2 While the bones are simmering, chop the onions, carrots and celery into large pieces and crush the garlic cloves. 3 Place the crushed garlic cloves in a large piece of cheesecloth along with the parsley, thyme, bay leaf and peppercorns. Tie the cloth up in a bundle and secure using cooking twine. 4 After the 1 hour simmer time, add the herb bundle along with the cut up vegetables to the pot. 5 Let the stock simmer, partially covered, for an additional 5 hours, skimming the top and adding more water as needed. 6 Strain finished stock through a colander or fine mesh sieve to remove the vegetables, herb bundle, bones and any impurities. 7 Cool the stock completely in the refrigerator and use immediately or store for later use. See storage instructions below.View original recipe