This is a labor of love type recipe and actually has 2 other parts to it.
This is Part 1: Making Beef Stock. Next is Part 2: Making a Consomme and then Part 3: French Onion Soup. Once you start making this on your own the store bought stuff will never darken your pantry again! When I make this, because it does take so long to do, I will usually double the recipe. It freezes PERFECTLY!!! Set aside a weekend for all three parts. But for now wake up early Saturday morning and start this one early.
Preheat oven to 400°F.
Rub a little olive oil over the stew meat pieces, carrots, and onions. Place stock bones, stew meat or beef scraps, carrots and onions in a large, shallow roasting pan (or deep sheet pan). Roast in oven for about 45 minutes, turning the bones and meat pieces half-way through the cooking, until nicely browned. If bones begin to char at all during this cooking process, lower the heat. They should brown, not burn.
When the bones and meat are nicely browned, remove them and the vegetables and place them in a large stock pot (12 to 16 quart). Place the roasting pan on the stove-top on low heat (will cover 2 burners), pour 1/2 cup to a cup of hot water ( You can use a nice red wine if you would like OR you know that extra can beef stock you have in the pantry... we all have at least one! No need to be ashamed...That works here as well... water doesn't bring any flavor to the table and it is a noble way to rid your self of that one can of beef stock you'll never use again!) pour over the pan and use a metal spatula to scrape up all of the browned bits stuck to the bottom of the pan. Pour the browned bits and liquid into the stock pot.
Add celery tops, garlic, parsley, bay leaves, and peppercorns to the stock pot. Fill the stock pot with cold water (and the rest of the beef stock... NOT the wine! drink that while this is cooking!!!) 1 to 2 inches over the top of the bones. Put the heat on high and bring the pot to a low simmer and then reduce the heat to low. Don't boil the stock it should be at a bare simmer, just a bubble or two coming up here and there. (If you are using an oven-safe pot, place it in the oven at 190°F.) Cover the pot loosely and let simmer low and slow for 3-6 hours. Do not stir the stock while cooking. Stirring will mix the fats in with the stock, clouding up the stock. This is MEGA important for later on.
As the stock cooks, fat will be released from the bone marrow and stew meat and rise to the top. From time to time check in on the stock and use a large metal spoon to scoop away the fat and any scum that rises to the surface. (Put it in a bowl or jar to save for cooking or to discard. What ever you do DO NOT pour this in your sink! It's like concrete in them there pipes! If you have pets a tablespoon mixed in their dry food on occasion is good for the coat and for some odd reason the seem to just love me more on those days! 😉 )
At the end of cooking time (3 hours minimum, 6 to 8 hours if you can do it is the best!) remove as much fat from the top as you can, use tongs or a slotted spoon to gently remove the bones and vegetables from the pot (discard them, though if you see a chunk of marrow, taste it, it's delicious! I know YUCK bone marrow!! but it is soft, meaty and acts like a sponge soaking up all the flavors in the pot. VERY GOOD!!!). Line another large pot (8-quart) with a fine mesh sieve, covered with a couple layers of cheesecloth if you have it. I use my pasta colander and 2 or 3 sheets of cheese cloth. Pour the stock through the sieve gently to strain it of remaining solids. You can also wash out the pot you just poured the stock from strain the stock back into the pot and then back again one final time to be extra through. I do this if I know I'm going to be turning this into a Consomme later on. Let cool to room temperature then chill in the refrigerator, over night is best.
Once the stock has chilled, any fat remaining will have risen to the top and solidified. The fat forms a protective layer against bacteria while the stock is in the refrigerator. If you plan to freeze the stock however, remove and discard the fat, (OR drop it in a zip lock baggie and place it in the freezer. GREAT sub for oil... if you are roasting potatoes a lil of this beefy smultz will flavor them there taters NICELY!! As in NO salt needed MEGA flavor life of the party type good!) pour the stock into a jar or plastic container. (You can also remove the fat, and boil the stock down, concentrating it so that it doesn't take as much storage space.) Leave some room at the top of your container for the stock to expand while freezing. I have been known to fill ice trays and make beef stock cubes! great to use as portion control or if you are just craving a cup of warm broth on a rainy day!
With the above ingredients I usually get about 1 to 1 and a half gallons of stock. Again I usually double it and freeze a gallon plus worth of beef cubes for later! If ya got the space in the freezer do it... if not... MAKE some room man this is some seriously good stock!!!
Nutrition info from:Â https://www.verywellfit.comÂ
0 servings
Ingredients
Directions
Preheat oven to 400°F.
Rub a little olive oil over the stew meat pieces, carrots, and onions. Place stock bones, stew meat or beef scraps, carrots and onions in a large, shallow roasting pan (or deep sheet pan). Roast in oven for about 45 minutes, turning the bones and meat pieces half-way through the cooking, until nicely browned. If bones begin to char at all during this cooking process, lower the heat. They should brown, not burn.
When the bones and meat are nicely browned, remove them and the vegetables and place them in a large stock pot (12 to 16 quart). Place the roasting pan on the stove-top on low heat (will cover 2 burners), pour 1/2 cup to a cup of hot water ( You can use a nice red wine if you would like OR you know that extra can beef stock you have in the pantry... we all have at least one! No need to be ashamed...That works here as well... water doesn't bring any flavor to the table and it is a noble way to rid your self of that one can of beef stock you'll never use again!) pour over the pan and use a metal spatula to scrape up all of the browned bits stuck to the bottom of the pan. Pour the browned bits and liquid into the stock pot.
Add celery tops, garlic, parsley, bay leaves, and peppercorns to the stock pot. Fill the stock pot with cold water (and the rest of the beef stock... NOT the wine! drink that while this is cooking!!!) 1 to 2 inches over the top of the bones. Put the heat on high and bring the pot to a low simmer and then reduce the heat to low. Don't boil the stock it should be at a bare simmer, just a bubble or two coming up here and there. (If you are using an oven-safe pot, place it in the oven at 190°F.) Cover the pot loosely and let simmer low and slow for 3-6 hours. Do not stir the stock while cooking. Stirring will mix the fats in with the stock, clouding up the stock. This is MEGA important for later on.
As the stock cooks, fat will be released from the bone marrow and stew meat and rise to the top. From time to time check in on the stock and use a large metal spoon to scoop away the fat and any scum that rises to the surface. (Put it in a bowl or jar to save for cooking or to discard. What ever you do DO NOT pour this in your sink! It's like concrete in them there pipes! If you have pets a tablespoon mixed in their dry food on occasion is good for the coat and for some odd reason the seem to just love me more on those days! 😉 )
At the end of cooking time (3 hours minimum, 6 to 8 hours if you can do it is the best!) remove as much fat from the top as you can, use tongs or a slotted spoon to gently remove the bones and vegetables from the pot (discard them, though if you see a chunk of marrow, taste it, it's delicious! I know YUCK bone marrow!! but it is soft, meaty and acts like a sponge soaking up all the flavors in the pot. VERY GOOD!!!). Line another large pot (8-quart) with a fine mesh sieve, covered with a couple layers of cheesecloth if you have it. I use my pasta colander and 2 or 3 sheets of cheese cloth. Pour the stock through the sieve gently to strain it of remaining solids. You can also wash out the pot you just poured the stock from strain the stock back into the pot and then back again one final time to be extra through. I do this if I know I'm going to be turning this into a Consomme later on. Let cool to room temperature then chill in the refrigerator, over night is best.
Once the stock has chilled, any fat remaining will have risen to the top and solidified. The fat forms a protective layer against bacteria while the stock is in the refrigerator. If you plan to freeze the stock however, remove and discard the fat, (OR drop it in a zip lock baggie and place it in the freezer. GREAT sub for oil... if you are roasting potatoes a lil of this beefy smultz will flavor them there taters NICELY!! As in NO salt needed MEGA flavor life of the party type good!) pour the stock into a jar or plastic container. (You can also remove the fat, and boil the stock down, concentrating it so that it doesn't take as much storage space.) Leave some room at the top of your container for the stock to expand while freezing. I have been known to fill ice trays and make beef stock cubes! great to use as portion control or if you are just craving a cup of warm broth on a rainy day!
With the above ingredients I usually get about 1 to 1 and a half gallons of stock. Again I usually double it and freeze a gallon plus worth of beef cubes for later! If ya got the space in the freezer do it... if not... MAKE some room man this is some seriously good stock!!!
Notes
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