Beef Stock

The main difference between broth and stock is that broth is usually just meat simmered with water and vegetables, while stock is made by browning meaty bones and then simmering them. This produces a richer, more flavorful broth. This recipe produces broth that can be diluted before using. It cooks easily in the slow cooker and gives you a good quantity of stock.

INGREDIENTS:

• 1½ pounds (680 g) meaty beef bones
• 1 cup (160 g) sliced onion
• 1 cup (130 g) sliced carrot
• 1 cup (100 g) sliced celery
• 1½ cups (355 ml) water
• ½ teaspoon black pepper
• 1 teaspoon thyme

PREPARATIONS:

1. Place beef bones and vegetables in a single layer in a roasting pan and roast at 350°F (180°C, or gas mark 4) until browned, about an hour.
2. Transfer the browned bones and vegetables to a slow cooker.
3. Pour water over the bones and vegetables in the slow cooker.
4. Add black pepper and thyme to the slow cooker.
5. Cook on low for 8 to 9 hours.
6. Remove the meat from the pot and let it cool until easy to handle.
7. Remove the meat from the bones and save it for another use.
8. Strain the vegetables from the stock and discard them.
9. Cool the stock in the refrigerator and remove the fat from the top.
10. The stock can be mixed with an equal amount of water and used in any recipe calling for beef stock or broth.
11. Both the beef and the stock can be frozen until needed.

SPECIAL INSTRUCTIONS:

• Dilute the stock with an equal amount of water before using in recipes.
• Freezing the stock in smaller portions can make it easier to use as needed.

NUTRITIONAL INFORMATION PER SERVING:

• 140 g water
• 70 calories (66% from fat, 27% from protein, 7% from carbs)
• 4 g protein
• 3 g total fat
• 2 g saturated fat
• 1 g monounsaturated fat
• 1 g polyunsaturated fat
• 4 g carbs
• 1 g fiber
• 2 g sugar
• 153 mg phosphorus
• 28 mg calcium
• 2 mg iron
• 81 mg sodium
• 347 mg potassium
• 2752 IU vitamin A
• 0 mg ATE vitamin E
• 3 mg vitamin C
• 60 mg cholesterol

Yield: 8 servings

In addition to bones, aromatics such as onions, carrots, celery, and garlic are added to the stock. These vegetables contribute their own flavors and aromas, creating a well-rounded base. Herbs like thyme, bay leaves, and parsley are often included to further enhance the taste.

The process of making beef stock involves simmering the bones and aromatics in water for several hours. This slow and gentle cooking allows the flavors to meld and develop, resulting in a deeply flavorful liquid. Skimming off impurities that rise to the surface during the cooking process helps ensure a clear and clean stock.

Beef stock serves as a fundamental ingredient in many recipes, especially soups, stews, and sauces. It provides a robust and savory foundation, enhancing the taste of dishes like beef stew, French onion soup, or beef-based gravies. It can also be used to add depth to braised meats or to cook grains like risotto or pilaf, infusing them with a rich flavor.

Beyond its use as a cooking ingredient, beef stock can also be enjoyed on its own as a sippable broth. Its hearty and savory taste makes it a comforting and nourishing beverage, especially during colder months or when seeking a comforting and warming drink.

When selecting or preparing beef stock, it’s important to consider the sodium content. Some store-bought options may contain added salt, so opting for low-sodium varieties or making your own allows you to control the amount of salt used.

Whether you’re incorporating beef stock into a simmering stew, creating a velvety sauce, or savoring it as a warm and comforting beverage, its deep and savory flavor elevates dishes and adds a satisfying element to your culinary creations.