How to Make a Beef Stock

Chef Yolo Mata
Prepare this beef stock, rich in vitamins and minerals, ideal for adding more flavor to your stews and soups. It is extremely easy to make and will give a delicious touch to your meals. Additionally, if you freeze it properly, it will last a long time. Dare to try it!
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Ingredients
5
Servings
  • 1 kilo beef bones, shank or knee
  • 2 sprigs celery, in pieces
  • 1 piece (if it appears in the ingredient) leek, or leek, in pieces
  • 1/2 onions, in pieces
  • 3 carrots, in pieces
  • 2 cups red wine
  • 3 leaves bay, fresh
  • 4 pieces black pepper
  • water
Preparation
2h
Low
  • Preheat the oven to 200 degrees C.
  • Brown the beef bones in the oven, in a thick skillet or cast iron pan. Remove until fully browned and no blood comes out.
  • Add the chopped vegetables on top and bake for 20 to 30 minutes. Remove from the oven.
  • Pour the above into a pot and deglaze what stuck to the pan with red wine. Add the liquid to the pot.
  • Cover with water and add the bay leaf along with the pepper.
  • Boil over high heat and once it comes to a boil, remove impurities with a skimmer.
  • Lower the heat to low and cook for 2 to 2:30 hours uncovered.
  • Strain using a sieve and a cheesecloth.
  • Cool and store until use in refrigeration or freezing.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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