Homemade Beef Stock Recipe (2024)

FAQs

What are the 3 basic ingredients that make up a stock? ›

Stocks are prepared with a few basic ingredients including bones, mirepoix, herbs and spices, and sometimes tomatoes or wine. They are often prepared using leftover ingredients as a cost-effective measure for the kitchen.

Broth is stock's cousin but has some key differences. Although both stock and broth involve simmering in water, broth uses meat while stock uses bones. As a result, broth contains very little protein, a key ingredient in building flavor.

The trick with stock is to roast the bones first to get some caramelized flavor going, then to slowly heat them in water until a bare simmer, and then let them cook that way, gently, for a good long time. With beef stock, it helps to include some beef scraps or stew meat, as well as aromatic vegetables and herbs.

Woody herbs like rosemary, thyme, oregano, sage, tarragon, and marjoram release tons of flavor as they slowly simmer in stock. Give them a rinse and toss in a big handful of sprigs per quart of store-bought stock.

I stick with these ingredients for my recipe: onions, carrots, celery, leeks, garlic, thyme, parsley, bay leaves, black peppercorns, and sometimes mushrooms. I've seen folks save all of their veggie scraps in a bag/container in the freezer and then they make stock out of that.

Stock or broth is the basic ingredient in clear soups. Broth is made from a combination of water; vegetables; beef, fish, chicken, or veal; mirepoix; and bouquet garni. One type of clear soup is consommé. This is a rich, flavorful broth or stock that has been clarified.

Stock has a richer, deeper flavor and mouthfeel, making it better at adding body to a dish, whereas broth might be a better choice when you want to let other flavors to shine.

Yes! You can use beef or chicken stock as a beef or chicken broth alternative. What's the difference? Stock is made by simmering roasted beef or chicken bones for a long time, a process that extracts the collagen from the bones and gives the stock a slightly gelatinous texture, plus rich beef or chicken flavor.

Add Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

Bring to a boil over medium-high heat. Skim off any foamy scum from the top. Reduce the heat to a simmer, partially cover, and simmer for 4 to 6 hours, or until the flavors become rich and concentrated. Strain through a cheesecloth-lined strainer into a large bowl.

Is homemade beef stock better? ›

Making homemade stock is an investment of time, but you're rewarded with a stock that's far superior to any store-bought version. Our beef stock recipe cooks long and slow, but it's mostly hands-off. We use the classic French technique of roasting the bones before simmering them to give the stock caramelized flavor.

Then add apple cider vinegar, which is added primarily because the acidity breaks down the collagen and makes it more abundant in the broth.

The whole point of adding vinegar is not just for flavor, but to extract calcium and other minerals from the bone. In fact any vinegar will do just that.

When it comes to cooking time at least. There's a limit to how much flavor a given ingredient will impart—past that, extra time just turns everything to mush. Big beef or lamb bones can be cooked for up to eight hours, or overnight.

What Is Stock? Stock is made by simmering bones, herbs, aromatics and regular mirepoix (a combination of onions, carrots and celery) or white mirepoix (onions, fennel, leeks and celery) in water for several hours. As they cook, the bones release gelatin which creates body and rich flavor and mouthfeel.