Beef Stock Recipes

Be your family's very own Master Chef with this hearty Beef Stock recipe. This stock is rich and satisfying. Quick and easy, this stock packs a punch of flavors. Take stock and freeze it for soups, stews, risottos and so much more! - 144.618

GETTING READY 1. In a bowl, soak the dried sea mustard in water for 10 minutes. After 10 minutes of soaking, the sea mustard will yield about 1 cup. MAKING 2. On a chopping board, cut the soaked sea mustard into bite sized pieces and keep aside. 3. In a hot... - 126.036

There is no comparison between soup or stew made with canned stock or commercial stock cubes and one made with homemade beef stock. Homemade stock has an incredible flavor and richness that takes the finished dish to a completely different level and its ten... - 84.4259

A good Beef Stock is vital for a number of recipes, Here is a well tested and perfected Beef Stock recipe that has never failed me! - 43.0823

Beef Stock has a Tangy taste.The Bay leaves and Peppercorns gives the Beef Stock moist taste. - 41.8046

Put meat and soup bone into a large saucepot; add water and salt. Cover and bring to boiling. Remove foam. Cover saucepot and simmer about 4 hours, removing foam as necessary. Slice 1 onion; insert the cloves into second onion. Add onions, remaining... - 41.3201

Talking about healthy diet, I once prepared this very out of the box beef stock. With left over bones and vegetables from the previous dinner, the beef stock turned out to be an amazing dish. If you are one of those health freaks and always on a look out for... - 41.0445

Have butcher crack bones and ask him to leave a little meat on them. Heat oven to 400 degrees. Spread bones in a large roasting pan and sprinkle with sliced carrot and onion. Heat until bones are well browned, about 30 minutes. Put bones and vegetables in... - 40.3056

Preheat oven to 400° F. Place bones in a roasting pan and bake 30 minutes, turning once. Discard accumulated fat. Transfer bones and remaining ingredients to a large stockpot. Bring mixture to a boil over medium-high heat. Reduce heat and simmer, partially... - 39.5361

Put the marrow bone and beef in a roasting pan. Cook for about 1 hour in a preheated moderate oven, 180°C (350°F), until browned. Put the bones and meat in a large pan. Chop the vegetables and add to the pan with the garlic, bouquet garni and salt and... - 39.1957

Put meats and bone into a large kettle. Cover with the water. Bring to boiling. Add all remaining ingredients. Cover kettle, reduce heat, and simmer until meat is tender (3 to 4 hours). Skim fat from broth. Cool, remove meat, and use in recipes such as... - 39.1236

Beef Stock is very easy to make. Beef Stock must be tried by Beef lovers. Beef Stock tastes good. - 38.9185

Combine all meat and bones, leeks, onion stuck with the cloves, bay leaf, celery, parsley, carrot, peppercorns and water in a very large kettle. Bring to a boil. Turn down heat and skim off dark scum as long as it keeps rising. Add salt, cover and simmer 4 to... - 38.7662

Broil the meat and bones about 3 1/2 inches from the heat source until they are brown all over. Place them in a large soup or stock pot. Add the cold water and bring to a boil over high heat, then lower heat and simmer for 5 minutes, skimming off foam as it... - 37.942

Beef bouillon cubes or granules Bring beef bones and water to a boil over high heat; skim foam. Reduce heat and add onions, carrots, celery, bay leaf, and salt. Simmer, covered, 2 to 3 hours. If more flavor is needed, simmer longer or add beef bouillon cubes... - 36.3423

Place meats, vegetables, garlic, salt, and bouquet garni 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... - 36.1397

Combine all ingredients in a 12 quart saucepot. Bring to boiling, lower heat, and simmer 10 to 12 hours, skimming off foam from top. Strain. Discard solids. Cool. Skim off fat. Taste for salt. - 34.2134

Place all the ingredients in a large saucepan. Bring to the boil slowly and immediately reduce the heat to a slow simmer. Cover the pan with a well-fitting lid and simmer for 4 hours, removing any scum that rises to the surface. Strain the stock through a... - 34.1579

Place the meat and the bones in a large saucepan and cover with cold water. Bring the water to the boil and simmer for 5-10 minutes. Remove the scum which accumulates on the surface. In the work bowl roughly chop the vegetables and add, together with all... - 33.2443

Put the bones and water in a large saucepan and bring to the boil. Skim off any scum. When the scum stops rising, add the rest of the ingredients. Cover and simmer for 3 1/2 to 4 hours or until the liquid is reduced by about half. Strain the stock. If you... - 33.0393

Put the bones into a large saucepan, then add the other ingredients and the bouquet garni tied together and cover with cold water. Bring slowly to the boil, skim the surface well, then simmer very gently, half-covered, for 4 to 5 hours (very slow simmering... - 31.5731

Place all ingredients in crock pot. Add enough water to cover. Cover and cook on low setting for 12 to 24 hours (on high setting for 4 to 6 hours). If cooked on high setting, the stock will be lighter in color and less concentrated. Strain and... - 30.4675

1. Place meats, vegetables, garlic, salt, and bouquet garni in an 8-quart Dutch oven. Pour in water to cover (about 3 quarts). Simmer covered 2 to 2 1/2 hours. Cool slightly. 2. Strain stock through a double thickness of cheese cloth into a storage container.... - 30.2012

1. Place beef, bones, onion, carrots, celery, herbs, peppercorns and water in a large saucepan. Bring to the boil over a medium heat, reduce heat and simmer, stirring occasionally, for 2 hours. 2. Strain stock and refrigerate overnight. 3. Skim fat from... - 29.9558

This Beef Stock is so versatile ! I've used this for a variety of soups and all of them taste good. Try out this Beef Stock yourself and tell me if you find it as useful. - 29.5963

1. Put the bones into a large saucepan. Cover them with the measured water and add the salt. Bring the liquid to the boil, skimming off any scum that rises to the surface with a slotted spoon. Lower the heat, partially cover the pan and simmer over a low heat... - 27.743