Beef Stock

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Beef Stock

Home-made beef stock or broth is easy to make.  You can use left over bones from a roast or purchase bones for stock or use some bony short ribs.

Course: Basics
Author: Jayne
Ingredients
  • 1 Pound of neck bones
  • 1 pound stew meat
  • 1 small onion chopped
  • 1 carrot chopped
  • 1 rib of celery chopped
  • 2 sprigs of parsley
  • 1 sprig oregano
  • ½ tsp thyme
  • 1 clove of garlic minced
  • salt and pepper
  • olive oil
  • 6 cups of water
Instructions

  1. In a 2 quart wide bottomed sauce pan, sauté the neck bones and stew meat in olive oil until browned. 

  2. Season with salt and pepper and garlic. 

  3. Add the mirepoix of carrot, onion, and celery. Add the herbs and garlic. Combine well and sauté for 5 minutes. 

  4. Add the water. Bring to a boil. Cover. Turn down the heat and simmer gently for 4 – 5 hours. 

  5. Remove the cover. Continue to simmer gently until reduced by one quarter. Refrigerate. 

  6. Skim any fat off the top before using.