I have always wanted to learn how to make beef broth but found it very intimidating. Thanks to the cookbook Sunday Soup: A Year’s Worth of Mouth-Watering, Easy-to-Make Recipes by Betty Rosbottom the process was demystified and I finally did it.
First you need beef bones and meat. I finally found some beef bones at my grocery store a while ago and put them in the deep freeze for when I was ready to take on this challenge. Betty’s Made-from-Scratch Beef Stock recipe requires 2 pounds of lean beef stew cut into cubes and 2 pounds of soup bones. I ended up having less bones but more meat which worked out just fine.
I put the beef cubes and bones into a large roasting pan.
Then I added 2 rough chopped carrots, 2 thickly sliced onions and 2 rough chopped celery sticks with leaves.
I browned everything in a preheated 450F oven on the middle rack for 15 minutes. I was amazed at how quickly everything did brown but be careful, the ingredients could burn so keep an eye on them.
Transfer everything into the biggest pot you have. Add 1 cup of white or red wine.
Also add 2 tbsp of tomato paste (I freeze mine which is why it looks weird), 3 springs fresh flat leaf parsley, 1 broken bay leaf (I used 2 small ones), 1 crushed garlic clove, 1/2 tsp dried thyme and 2 tsp of kosher salt.
Stir in 4 quarts of water and place pot over medium high heat.
The waiting is the hardest part. You do not want it to come to a rolling boil so you have to wait until the bubbles begin.
Once the bubble start, you want to turn down the heat so it just simmers. Simmer for 3 1/2 to 4 hours, adding more liquid if the stock reduced below the level of the meat and vegetables.
I skimmed the stock off and on and wow, look at that broth! Gorgeous!
Strain stock into another pot with a fine strainer. I discarded the vegetables and bones but I held onto the meat. (More on that later.) I waited for the stock to cool down to room temperature and then I let it sit covered overnight in the fridge. I removed the fatty layer and was left with a beautiful elixir.
Stunning! And absolutely delicious. I could have just eaten it like this with a big spoon. Actually, I did a little, LOL. Earthy and downright magical.
This cost me at least $20 to make but it did end up making a lot of restaurant-quality stock. I divided it up and froze a lot of it for special recipes to come. Is it worth it? Absolutely. Next step? Attempting to make it my Instant Pot!
Janet Pole says
SO HAPPY you roasted them … makes all the difference in the world IMHO.
I jave a professional chef book I would love to give you but it weighs about 50 lbs … someday we will meet in person so I can give it to you 🙂
The Happy Whisk says
I agree, roasting really brings out the goodness. Even with a simple can of corn. I roast it instead of cooking it stove top.
Glad you got this down. Stock is one of the easiest and yummiest things to make from home.
Go you. Rah.
Helene Peloquin says
I find it very expensive to make and did not attempted any recipes for beef broth yet. But after seeing yours I might try. Looks really good.
Suzie Ridler says
Janet, yes, roasting does make a difference, you could tell just by the smell, OMG, yummy! And that would rock, I look forward to meeting you one day. 🙂
THW, great idea with roasting the corn! I make chicken stock all the time but for some reason beef intimidated me.
Helene, yes, it isn’t cheap, that is for sure. Doing it once and then making homemade sauces and soups from it? Divine!