Healthy Beef Stock
Updated: Dec 29, 2019
There is nothing like homemade beef stock. Fresh and healthy. This is one of the stocks I use in many of my recipes.
In my opinion, the most important part of this recipe is the type of beef bones. I’ve tried bones with marrow and knuckle bones. The bones with marrow, well, gives a taste of marrow when cooked down. Although my dad would love this type of stock (flashback of him eating marrow out of the bones at dinner – ewww!), it is not my cup of tea. I found that knuckle bones just don’t have enough meat.
I was at our local butcher last week picking up a few items for upcoming blog posts. The butcher recommended beef neck bones – glad I asked the question. Bones and meaty! PERFECT! Ask the butcher to cut the bones into 2 inch pieces roughly. This is the best stock that I have made to date (self proclaimed). Enjoy the recipe below and the step by step guideline!
Preheat oven to 400’F. Place bones and vegetables on a large baking pan. Sprinkle with salt, pepper and oil evoo (extra virgin olive oil).
With tongs or your hands, stir to coat evenly. I like to get in there and use my hands. Trust me it is easier than tongs. Don’t be afraid to get a little dirty.
Place in the preheated oven and bake for 60 minutes. About half ways through, remove and flip the bones and vegetables with tongs (caution – hot pan!). At this point you’re going to start smelling the goodness that this recipe is! Smell and ahhhh!
Bake until nicely browned. Turn off the oven. Using tongs, move the bones and vegetables to a large stock pot.
Pour about 1/2 cup of hot water into the pan. With a spatula, scrape the goodness (aka bits) off the pan and add to the pot. This is part of the awesome flavour to come.
Add parsley, oregano, basil and bay leaves. Feel free to add garlic or other herbs that you like to cook with. This is a versatile stock so enjoy your recipe freedom here!
Add enough water to cover the bones and vegetables by at least 2 inches or more. I usually add extra water for more stock and cook a little longer. Cover and bring to a boil. Reduce heat to low and bring to a simmer. Cover pot loosely and simmer for 3 – 4 hours. A slow bubble or two will do.
Turn off the heat and let cool. Remove the fat with a large spoon and discard (you can also place the pot in the refrigerator overnight and skim off the fat the next day).
Remove the beef and vegetables with a slotted spoon and discard. Pour the stock through a strainer into a large pot and reserve the stock. Pour into 1 to 4 cup size containers) and freeze. Use in your favourite dishes.
Pour through a strainer and reserve. I like to put the stock in 1 cup size storage containers for easy measuring.
Use the stock in your recipes including stir fry’s and soups.
Prep Time: 10 mins Cooking Time: 3 – 4 hours Serves/Yields: 14 cups
o 3 – 4 lbs beef bones – preferably neck bones (2” pieces) o 3 carrots, cleaned and cut into 2” pieces o 3 celery stalks, cleaned and cut into 2“ pieces o 3 onions, peeled (1 layer only) and cut into quarters o 3 tbsp extra virgin olive oil (evoo) o 1 tsp coarse salt o 1 tsp pepper o 1 tsp dried parsley flakes o 1 tsp dried oregano flakes o 1 tsp dried basil flakes o 2 bay leaves o 4 quarts cold water
Instructions: ✓ Preheat oven to 400’F ✓ Place bones and vegetables on a large baking pan ✓ Sprinkle with salt, pepper and olive oil ✓ With tongs (or hands), stir the bones and vegetables to coat with oil ✓ Place into the oven and bake for approx. 60 mins ✓ About ½ way through, turn bones and vegetables (bake until nicely browned)
✓ Turn off oven and move the meat and veg. to a large stock pot
✓ Pour approx. 1/2 cup of hot water into the pan and scrape off the goodness (aka bits) and carefully pour into the pot
✓ Add parsley, oregano, basil, bay leaves, and cold water to the pot
✓ Over high heat bring to a boil, and reduce to a simmer
✓ Cover the pot loosely and let simmer for 3 –4 hours (just a bubble or 2 will do)
✓ Turn off heat and let cool
✓ Remove the fat with a large spoon and discard (you can also place the pot in the refrigerator overnight and skim off the fat the next day) ✓ Remove the beef and vegetables with a slotted spoon and discard
✓ Pour the stock through a strainer into a large pot and reserve juices ✓ Pour into 1 to 4 cup size containers) and freeze
✓ Use in your favourite dishes