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Gourmet Beef Stock

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  Lean beef stew cubes 1 Pound
  Lean veal stew cubes 1 Pound
  Beef soup bones 1⁄2 Pound
  Carrots 3 , cut into 2 inch pieces
  Tomato 1 , quartered and seeded
  Yellow onions 2 Medium, quartered
  Garlic 1 Clove (5 gm), minced
  Salt 1 Teaspoon
  Water 1 Cup (16 tbs)
For bouquet garni
  Dried thyme leaves 1⁄2 Teaspoon
  Bay leaf 1
  Parsley sprigs 2

Place meats and bones, vegetables, garlic, salt, and bouquet garni (dried thyme leaves, bay leaf and parsley sprigs) in an 8-quart Dutch oven.
Pour in water to cover (about 3 quarts).
Simmer covered 2 to 2 1/2 hours.
Cool slightly.
Strain stock through a double thickness of cheesecloth into a storage container.
Taste for seasoning.
If a more concentrated flavor is desired, return stock to saucepan and simmer 20 to 30 minutes, or dissolve 1 to 2 teaspoons instant beef bouillon in the stock.
Store covered in refrigerator or freezer.
Remove solidified fat from top of stock before using.

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