How to Make Beef Stock

Chef Yolo Mata
Prepare this delicious beef stock for those family recipes and save time! You need nothing more than beef bones, onion, carrots, leek, black peppercorns, red wine, and celery to make it. This homey beef stock is ideal for those dishes that need an extra boost of flavor! Don’t buy it, make it happen!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
  • 1 kilo beef bones, shin, knuckles, or shank
  • 2 sprigs celery, cut into chunks
  • 1 piece (if it appears in the ingredient) leek, cut into chunks
  • 1/2 onions, cut into chunks
  • 3 carrots, cut into chunks
  • 2 cups red wine
  • 3 leaves bay, fresh
  • 4 pieces black pepper
  • water
Preparation
2h
Low
  • Preheat oven to 392 °F.
  • In an iron skillet, bake bones. Remove once golden brown and bloodless.
  • Add vegetables on top and bake for 20 to 30 minutes. Remove from oven.
  • In a pot, pour previously baked ingredients and deglaze iron skillet with red wine.
  • Pour water into the pot and add bay leaves and black peppercorns.
  • Bring to a boil over high heat. Once it comes to a boil, skim off scum with a slotted spoon.
  • Lower heat to low heat. Cook for 2 to 2.5 hours without a lid.
  • Strain beef stock through a fine-mesh sieve and a cheesecloth.
  • Set beef stock aside and let cool in the fridge or freezer until served.

Nutritional Information

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