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My review
Basic Beef Stock
Wolverine
"Rich, hearty beef stock."
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Ingredients
6 h 10 m servings 61Original recipe yields 8 servings (8 cups)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 450 degrees F (230 degrees C).
- Trim root end off onion. Slice or quarter the onion, peel and all. Scrub carrots and chop into 1-inch chunks. In a large shallow roasting pan, place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
- Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot.
- Scrub the potato and chop it into chunks, peel and all. Chop the celery stalks into thirds. Add celery, tomato, parsnip, potato, peppercorns, parsley (including stems), bay leaf, salt, thyme, and garlic to the pot. Pour in the 12 cups of water.
- Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
- To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
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Reviews
Read all reviews 6686 Ratings
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Most helpful positive review
1/15/2003
This is definitely the way to make a good beef stock. The only change I made was to roast the bones for a lot longer at a lower temp. I actually roasted for about five hours in order to bring ou...
Most helpful critical review
11/3/2011
I followed the recipe to a T, and it came out very bland. I used fresh marrow bones, veggies and fresh herbs. I roasted the bones and vegetables and slowly simmered the whole thing on the stove ...
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1/15/2003
This is definitely the way to make a good beef stock. The only change I made was to roast the bones for a lot longer at a lower temp. I actually roasted for about five hours in order to bring ou...
4/20/2008
i've made my own beef-bone stock for yrs, but never thought to roast the bones until i stumbled across this recipe. i used whatever was on sale: beef marrow bones, and beef spare ribs, didn't ha...
1/5/2009
At last: a recipe contributor who knows the difference between beef stock and beef broth. Broth is made by simmering bones and beef pieces. Stock is made by roasting the bones first. They are tw...
11/9/2005
Very good tasting beef stock. It is very time consuming and lots of work, but definitly worth it in the end. I will be using this stock to make onion soup. Since it is a complicated recipe ...
9/10/2006
This is, by far, the best beef stock I have ever made. It was simple to make, and I particularly like the long cooking time. I think a long cooking time makes the stock heartier. The only ingred...
2/19/2008
I used whatever tired old veggies I had in the fridge, as well as whatever beef bones, old stewing beef, etc I had in the freezer. I made a huge pot to freeze in tubs for other recipes. After ...
5/24/2000
Made this recipe using my Nesco roaster and am very happy with the result. This is a very easy recipe and smells delicious while simmering.
2/10/2008
Marvelous! Such a wonderful, easy thing to make. I left out the parsnips, because I never buy such things, as well as the tomato and garlic (because my son is allergic, sigh). I also, on the ...
12/16/2006
Amazing! My first attemp at homemade stock. This recipe wasn't complicated at all and great for a day cleaning around the house. I used beef ribs baked for an hour then basted them with tomato p...