Homemade Beef Stock Recipe | Chew Town Food Blog (2024)

FAQs

How to make a stock from scratch? ›

To make homemade chicken stock, place chicken bones, vegetables, herbs and spices into a large pot. Cover with cold water then simmer for about 3 hours. Let it cool, then skim the fat. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.

Store homemade beef stock in the refrigerator, in glass jars with a lid. In the refrigerator, homemade stock will last 2-3 days. I always recommend using the stock within a day or two or freeze it.

Basics: The basic ratio I use for making stock is 4:1 1/2:1/2:1/2. That's 4 pounds of bones and meat, 1 1/2 pounds of onions, and 1/2 pounds each of carrots and celery. This ratio works for beef, chicken, turkey, ham/pork, veal, whatever the meat is and makes about 2 quarts of stock.

Broth is stock's cousin but has some key differences. Although both stock and broth involve simmering in water, broth uses meat while stock uses bones. As a result, broth contains very little protein, a key ingredient in building flavor.

Never boil stock.

Just bring to the boil then turn down to simmer slowly for hours. Remember: if you want a darker, richer stock, brown off the bones and vegetables first before adding water to simmer. If you don't have enough bones from one meal to make a rich stock, freeze them and pull them out when you do.

It's vastly superior to any store-bought stock, and is one of the main things that distinguishes home and restaurant cooking. It takes time to make, but if you truly want the best, it's worth it! Let me say from the outset: homemade beef stock requires effort.

Nutrient Profile

Both beef and chicken broth are packed with essential nutrients. Beef broth is known for its high protein content, which is essential for muscle growth and repair. It also contains significant amounts of collagen, a protein that supports healthy skin, hair, and joints.

Cook it too long, though, and you get into a case of seriously diminishing returns. Throughout my testing, I tasted my stocks as they cooked, and I generally found about one and a half hours to be a reasonable endpoint—plenty of time for a flavorful, rich broth, but not so long that it's a major commitment to make it.

Stocks are prepared with a few basic ingredients including bones, mirepoix, herbs and spices, and sometimes tomatoes or wine. They are often prepared using leftover ingredients as a cost-effective measure for the kitchen.

How many beef stock cubes should I use? ›

Depends what you're making with the stock. If it's soup, one or two should do. If you're using it for a sauce, risotto, or pilaf, you'll need more like 4-6 cubes.

Although broth, stock and bouillon are not exactly the same, they can generally be used interchangeably in cooking. If you have the option, go for broth or bouillon when the flavour of the liquid is a key element of your recipe, and reach for stock to add new depths to a well-seasoned dish.

Cold Water for Clearer Stock

Therefore, starting a stock with cold water helps release the albumin, producing a clearer stock. Because much of the process of making stock comes down to removing impurities, it is best to use filtered water whenever possible.

Stock has a richer, deeper flavor and mouthfeel, making it better at adding body to a dish, whereas broth might be a better choice when you want to let other flavors to shine.

Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve. Allow to cool for about half an hour, then refrigerate. Once the stock is cold it should look clear and slightly amber in colour.

Basic Ingredients. Stocks are prepared with a few basic ingredients including bones, mirepoix, herbs and spices, and sometimes tomatoes or wine. They are often prepared using leftover ingredients as a cost-effective measure for the kitchen.