Beef Stock

Homemade Beef Stock Recipe with Thyme and Bay Leaves

Preparation time: 30 minutes | Cooking time: 3 hours | Servings: 8

Introduction

Beef stock is a fundamental ingredient in many kitchens around the world, serving as the backbone for soups, stews, sauces, and more. Its rich, meaty flavor enhances dishes, providing depth and complexity that water or vegetable broths simply cannot match. This recipe for beef stock takes a traditional approach, using chuck roast, a cut known for its flavor and affordability, along with a simple mix of vegetables and herbs to create a robust and versatile stock.

History

The practice of making stock by simmering bones and meat with vegetables and herbs dates back centuries and spans many cultures. It is a method born out of necessity, to make use of every part of an animal and to extract as much flavor as possible. Over time, this practice evolved into a culinary art form, with each culture adding its own signature ingredients and techniques. This beef stock recipe pays homage to these traditions, focusing on simplicity and the fundamental principles of stock-making.

Ingredients

4 lb chuck roast (2 kg)
2 tbsp shortening (30 ml)
2 onions, sliced
0.5 cup celery, sliced (125 ml)
1 tsp thyme (5 ml)
3 bay leaves
2 tsp salt (10 ml)
0.5 tsp pepper (2 ml)
4 qt water (4 liters)

How to prepare

Preheat the oven to 450°F (230°C).
Remove the meat from the bone and cut it into bite-size pieces.
Leave the bone in the pot while the mixture is cooking.
Place the shortening in a roasting pan and melt it in the oven.
Shake the pan to coat the bottom.
Add the meat and roast it uncovered for 20 minutes, stirring frequently.
Add the onions and celery.
Roast for an additional 10 minutes, stirring to prevent burning.
Remove from the oven and pour the meat and vegetables into a large soup pot.
Add a little water to the roasting pan and scrape up all the browned bits.
Add the scraped bits to the soup pot.
Add the remaining ingredients to the soup and bring it to a boil.
Reduce the heat, cover, and simmer for 2 to 3 hours.
Remove the bone from the pot.
Strain the mixture and let it cool.

Variations

For a richer stock, add additional beef bones, such as marrow bones or oxtail. For a lighter version, use more vegetables and less meat. You can also incorporate different herbs and spices, such as rosemary or cloves, to suit your taste preferences.

Cooking Tips & Tricks

For the best flavor, roast the bones and meat before simmering. This caramelizes the surfaces, adding depth to the stock. Keep the simmer low and slow; boiling can emulsify fats into the stock, making it cloudy. Skim off any foam or impurities that rise to the surface during the first hour of simmering. Finally, adding the vegetables later in the cooking process preserves their flavors, preventing them from becoming too muted.

Serving Suggestions

Beef stock can be used as a base for soups, stews, gravies, and sauces. It can also be used to cook grains like rice or quinoa, adding flavor. For a simple, comforting dish, heat the stock and serve with a sprinkle of fresh herbs and a slice of crusty bread.

Cooking Techniques

Roasting the meat and bones before simmering is a key technique in this recipe. Another important technique is simmering the stock very gently to prevent emulsification of fats and to ensure clarity and purity of flavor.

Ingredient Substitutions

If chuck roast is unavailable, any beef cut with a good amount of connective tissue and bone, such as brisket or shank, can be substituted. Vegetable oil can replace shortening for roasting, and any aromatic vegetables can be used in place of onions and celery.

Make Ahead Tips

Beef stock can be made in large batches and frozen for future use. Cool the stock quickly in a cold water bath before transferring to freezer-safe containers. It can be stored in the freezer for up to 6 months.

Presentation Ideas

Serve beef stock in a clear mug or bowl to showcase its rich color and clarity. Garnish with a sprig of fresh thyme or parsley for a touch of color and freshness.

Pairing Recommendations

Beef stock pairs well with robust, hearty dishes such as beef stew, pot roast, and French onion soup. It also complements root vegetables and grains.

Storage and Reheating Instructions

Refrigerate leftover stock within two hours of cooking, and use within 4 days. To reheat, bring the stock to a boil on the stove, then simmer until heated through. Frozen stock should be thawed in the refrigerator and then reheated as above.

Nutrition Information

Calories per serving

A serving of beef stock is typically low in calories, with a cup containing anywhere from 15 to 40 calories, depending on the fat content and the specific ingredients used.

Carbohydrates

Beef stock is generally low in carbohydrates, with the primary sources in this recipe being the onions and celery. Depending on the exact quantities used and the evaporation rate during simmering, a cup of beef stock might contain between 1-3 grams of carbohydrates.

Fats

The fat content in beef stock can vary significantly based on the cut of meat used and whether or not the fat is skimmed off after cooling. Chuck roast is moderately fatty, but much of this fat can be removed after refrigeration, as it solidifies at the top of the stock. If thoroughly skimmed, the resulting stock is quite low in fat.

Proteins

Beef stock contains a modest amount of protein, primarily derived from the collagen and muscle fibers in the chuck roast. This protein is broken down into amino acids and peptides during the simmering process, contributing to the stock's nutritional value. A cup of beef stock might contain 4-6 grams of protein.

Vitamins and minerals

Beef stock is a good source of various vitamins and minerals, particularly those found in the bone marrow and connective tissues, such as calcium, magnesium, phosphorus, and potassium. It also contains B vitamins from the meat. The vegetables add additional nutrients, including vitamin C and folate.

Alergens

This beef stock recipe is free from common allergens such as nuts, dairy, and gluten. However, individuals with allergies to celery or onions should modify the recipe accordingly.

Summary

Overall, beef stock is a nutritious, low-calorie base for meals, providing essential proteins, vitamins, and minerals while being adaptable for those with common food allergies.

Summary

This beef stock recipe is a testament to the power of simple ingredients and traditional cooking techniques to create a foundational kitchen staple. Rich in flavor, nutrients, and culinary potential, it's a versatile ingredient that enhances a wide range of dishes. Whether you're a seasoned chef or a home cook, mastering the art of beef stock is a rewarding endeavor that pays dividends in the quality and depth of your cooking.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, back when I was just a young girl living in a small village nestled in the rolling hills of Italy. My grandmother, Nonna Maria, was the one who taught me the art of cooking, and it was she who first introduced me to the wonders of making beef stock.

Nonna Maria was a passionate cook, and her kitchen was always filled with the most delicious aromas. She was a firm believer in using fresh, high-quality ingredients, and she taught me that the key to a good dish was in the preparation. I remember spending countless hours by her side, watching as she chopped, stirred, and seasoned with a deft hand.

One day, as I sat at the kitchen table, flipping through an old cookbook that Nonna Maria had brought back from one of her trips to the market, I stumbled upon a recipe for beef stock. The ingredients were simple – just beef bones, onions, carrots, celery, and a few herbs – but the process seemed daunting to me at the time.

Nonna Maria noticed the look of confusion on my face and chuckled softly. "Ah, beef stock," she said, her eyes twinkling with nostalgia. "It is a labor of love, my dear, but the reward is well worth the effort."

She went on to explain to me the importance of using bones with plenty of marrow, as well as the necessity of roasting them in the oven before adding them to the pot. She showed me how to chop the vegetables into large chunks, explaining that the bigger the pieces, the richer the flavor of the stock would be. And she taught me the secret ingredient that would elevate the stock from good to extraordinary – a splash of red wine.

As I listened to Nonna Maria's words, I could feel my excitement growing. I couldn't wait to try my hand at making beef stock for the first time. And so, under her watchful eye, I set to work.

I followed the recipe to the letter, carefully roasting the beef bones until they were a deep, golden brown. I sautéed the vegetables in a large stockpot, their sweet aroma filling the kitchen. And as I poured in the red wine, I could almost taste the rich, savory flavor that would soon be simmering on the stove.

For hours, I tended to the stock, skimming off any impurities that rose to the surface and adjusting the heat to keep it at a gentle simmer. The house was filled with the comforting scent of simmering beef and vegetables, and I knew that something truly special was taking shape.

Finally, after what felt like an eternity, the stock was ready. I carefully strained it through a fine mesh sieve, watching as the clear, amber liquid filled the waiting jars. The aroma that wafted up from the pot was unlike anything I had ever smelled before – a heady mix of savory beef, sweet vegetables, and fragrant herbs.

I ladled myself a bowl of the finished stock, savoring the rich, complex flavor with each spoonful. It was a revelation – deep and earthy, with a subtle sweetness that lingered on the palate. Nonna Maria watched me with a knowing smile, her eyes twinkling with pride.

"You have done well, my dear," she said, her voice filled with warmth. "This beef stock is a testament to your skill and dedication. Remember, cooking is not just about following a recipe – it is about putting your heart and soul into every dish you create."

And so, from that day on, beef stock became a staple in my kitchen. I would make batch after batch, experimenting with different herbs and vegetables to create new and exciting flavors. And each time I cooked with it, I would think back to that day in Nonna Maria's kitchen, when I first discovered the joy of making something truly special from scratch.

To this day, whenever I make beef stock, I can't help but smile, remembering the lessons I learned from my beloved Nonna Maria. And as I sit down to enjoy a bowl of rich, savory broth, I am filled with gratitude for the gift of her wisdom and the love she passed on to me through the art of cooking.