Beef Stock From Scratch
Make your own stock this winter for delicious From Scratch soups!
Equipment
Ingredients
- 7 pounds beef bones sawed into 2-inch pieces
- 1 6-ounce can tomato paste
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cups claret wine
- 20 peppercorns
- 5 garlic cloves peeled
- 5 bay leaves
- 2 tablespoon of salt
- 1 1/2 gallons water
Instructions
- Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour.
- Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes.
- Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, herbs, and water. Season with salt.
- Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours*. Remove from the heat and skim off any fat that has risen to the surface**. Strain the liquid and discard the bones. Will yield approximately 1/2 gallon is simmered for 4 hours.
- Store in air tight containers in fridge for 2-3 days, freezer for 6 months, or can with a pressure canner. Water bath canning will not work for stock due to it's low acidity.
Notes
*I simmered for much longer - totally up to you and how much time you have and how the flavors are developing. **When I'm done making stock, I let it cool and sit for awhile before skimming the fat, sometimes even refrigerating and then skimming in the morning before canning.