Beef Stock

Total Time:
6 hr 10 min
Prep:
10 min
Cook:
6 hr

Yield:
1/2 gallon

Ingredients
Directions

Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.


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4.8 29
I make this stock every year for our Christmas Agnolotti Soup. It's time consuming but so worth it. I even had a vegetarian devour it! item not reviewed by moderator and published
Wanted to make Pot Roast for dinner and required 4 cups of beef stock - what a better way to make it scratch! Tasted Great. I have the steps photographed and looking for a way to show them... Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/beef-stock-recipe.html#sni-reviews?oc=linkback item not reviewed by moderator and published
Naturally this is AMAZING Emeril is an AMAZING TOP KNOTCH CHEF..As written, is OMG....I sometimes add 1pk baby bellas cut up or rough chopped. It is slightly peppery, so I would use just a bit less, for my wimpy pallet. But my family LOVES this as is. It TOTALLY transformed my shepherd's pie recipe. When used in my veggie beef barley soup, it is totally heaven in a bowl item not reviewed by moderator and published
This is a great recipe for beef stock! I have bean making this stock for a few years. This stock recipe is not time consuming to me. He has so much flavor. My last batch I did not have Claret wine so i used some Cabernet that I had. However there is something about the Claret that gives it a little more flavor. This stock also adds so much depth to any sauce you make that requires beef stock. I will never go back to store bought! item not reviewed by moderator and published
So this is the kind of stock that will bring you fame and fortune! I can see why. This stock changed my life. I can't go back. I would rate it at infinity, but it only goes up to 5 stars. item not reviewed by moderator and published
Such a great recipe! This is time consuming but the only way to make a beef stock. So rich! item not reviewed by moderator and published
Toats magoets item not reviewed by moderator and published
It's time consuming but great! I roast the garlic along with the veggies and also add mushrooms and parsley. Awesome tip: if you add a couple tablespoons of Apple cider vinegar you can use the bones for more stock like 12 more times. Google it! item not reviewed by moderator and published
Excellent. Have used this recipe a few times and it is now my go-to stock recipe. Straightforward, simple and delicious. Have followed it to the letter plus made my own variations depending on what I have on hand. Today a did a mixture of beef and lamb bones. Amazing. item not reviewed by moderator and published
With the effort. It is now my standard recipe for French onion soup! item not reviewed by moderator and published
?? ?you must have had just one of those days...hope it got better item not reviewed by moderator and published

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Recipe courtesy of Ina Garten