Homemade Beef Stock Recipe

🧂 Ingredients

• ¼ cup olive oil
• 8-10 pounds of beef bones
• 4 roughly chopped medium-size yellow onions
• 8 roughly chopped celery stalks
• 8 roughly chopped medium size carrots
• 10 garlic cloves
• 2 cups red wine
• ¼ cup tomato paste
• 15 sprigs fresh thyme
• 20 black peppercorns
• 2 bay leaves
• 1 bunch Italian flat-leaf parsley

Instructions

• 1 Preheat the oven to 425°.
• 2 Add the bones to a roasting pan and coat in olive oil. Roast in the oven at 425°
  for 1 hour or until browned.
• 3 Remove the bones and transfer them to a large stockpot and set aside. Drain off
  all but 3-4 tablespoons of rendered meat fat in the pan and place the roasting
  pan on a burner over low heat.
• 4 Add in the onions, celery, carrots, and garlic, and roast in the pan for 10-15
  minutes or until lightly browned.
• 5 Deglaze with 1 cup of red wine and cook until it reduced by ¾.
• 6 Next, mix in the tomato paste and cook over low heat for 15 minutes until the
  tomato paste resembles a rust color.
• 7 Transfer the vegetables to the stockpot with the roasted bones.
• 8 Add the pan back on the burner and deglaze with the remaining 1 cup of wine and
  cook for a few minutes to remove any of the leftover bits of fond on the bottom
  of the pan. Pour it also into the stockpot.
• 9 Fill the stockpot up with cold water until it covers the bones by about 6 inches
  along with the thyme, peppercorns, bay leaves, and parsley.
• 10 Simmer over low heat for 8-10 hours while continually skimming off any
  impurities on top.
• 11 Store.

Nutrition Info