Homemade beef stock brings a richness to any soup or stew with meat, but it also adds complexity to simple classics like French onion soup. The key is to roast the bones before simmering
YIELDS ABOUT 3 QUARTS
INGREDIENTS
- 8 lb. beef or veal bones, or a mix
- 2 onions, coarsely chopped
- 2 carrots, coarsely chopped
- 2 stalks celery, coarsely chopped
- 2 cloves garlic, peeled
- 1 tsp. black peppercorns
- 4 sprigs fresh thyme or 1 tsp. dried
- 1 bay leaf
INSTRUCTIONS
- Position a rack in the center of the oven and heat the oven to 450°F. Spread the bones in large shallow roasting pans and roast until well-browned, about 40 minutes.
- Turn the bones, add the onions, carrots, and celery, and roast for another 20 minutes. Transfer the roasted bones and vegetables to a large stockpot.
- Pour off the fat from the roasting pans and deglaze them with 2 cups water. Add this to the pot, along with 4 1/2 quarts water, the garlic, peppercorns, and herbs.
- Bring to a boil, reduce the heat to low, and simmer uncovered for 5 to 6 hours, skimming occasionally.
- Strain through a fine sieve. Taste and reduce for flavor if necessary.
- Chill immediately in an ice bath or in the refrigerator. When chilled, skim the fat.
NUTRITION INFORMATION PER 1 CUP:
- 40 CALORIES | 5g PROTEIN | 1g CARB | 1.5g TOTAL FAT | 0g SAT FAT | 0.5g MONO FAT | 0g POLY FAT | 0mg CHOL | 15mg SODIUM | 0g FIBER
