Ina Garten Beef Stock Recipe
If you want rich and tasty beef stock, Ina Garten’s recipe is a great choice. This beef stock is deep, flavorful and very easy to make.
Ingredients
- 4 pounds beef bones
- 2 large onions chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 1 head garlic halved
- 2 bay leaves
- 1 tablespoon black peppercorns
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 12 cups cold water
- Salt to taste
Instructions
Brown the Bones
- Heat olive oil in a pot. Add beef bones and brown on all sides.
Add Vegetables
- Add onions, carrots, and celery. Cook until they soften and smell good.
Stir in Tomato Paste
- Add tomato paste and cook for 2 minutes. This makes the stock rich.
Add Water and Spices
- Pour in cold water. Add garlic, bay leaves and peppercorns.
Bring to a Boil
- Heat the pot until it starts boiling. Then lower the heat.
Simmer Slowly
- Simmer for 4 hours. Skim foam from the top now and then.
Strain the Stock
- Use a strainer to remove bones and vegetables. Keep only the liquid.
Cool and Store
- Let the stock cool. Store in containers. Refrigerate or freeze.
Notes
- Use high-quality beef bones for better flavor.
- Roast bones first for deeper color and taste.
- Add a little tomato paste for richness.
- Simmer slowly and avoid boiling hard.
- Skim foam to keep the stock clear.
- Cool the stock before refrigerating.
- Use cheesecloth for a cleaner stock.