Beef Stock is the basis for countless thousands of recipes from aspics to soups, meat pies and roasts. The flavor is amazing. Beef StockBeef Stock

Beef Stock
Recipe type: Soups and Stews
Cuisine: French
Serves: 1 pot
  • 2 pounds beef bones
  • 2 medium carrots, coarsely chopped
  • 1/2 stalk celery, coarsely chopped
  • 1 onion, coarsely chopped
  • 1 pinch of thyme
  • 8 peppercorns
  • 1 bay leaf
  • 3 ounces tomato paste
  • 1 clove garlic
  1. Preheat oven to 350 degrees F. Bake bones until browned, about 1 hour.
  2. Place bones in large stock pot. Add remaining ingredients and enough water to cover. Bring to boil; boil about 2 minutes.
  3. Remove from heat & strain.
  4. Discard bones and vegetables.
  5. Return the stock to pot and cook over medium heat until reduced by half.
  6. If making consomme, remove all grease from the top and follow instructions for Clarifying Cloudy Consommes.
  7. The stock should yield at least 2 Quarts.

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