Grandma Karen's
Beef Stock

Easy and delicious.

About this recipe

It isn't imperative that you always cook with homemade stocks.  I certainly don't.  If and when you have the time, however, your extra efforts will be amply rewarded.  Fresh and richly flavored stocks help make almost any dish taste better.

Ingredients

  • 3 pounds beef chuck, quartered
  • 2 beef marrow bones
  • extra virgin olive oil
  • 1 large onion, peeled and quartered
  • 2 stalks celery with leaves
  • 2 carrots, peeled
  • 1 turnip, halved
  • 2 sprigs fresh Italian parsley
  • 1 bay leaf
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 6 whole peppercorns
  • 1½ teaspoons kosher salt
  • 3 quarts water

Directions

  1. In a soup pot, sauté the beef chuck and marrow bones in olive oil until browned on all sides.
  2. Add the remaining ingredients. 
  3. Bring to a boil over high heat and then reduce the heat to low and simmer, covered, for three hours.  Periodically, skim off any foam that accumulates.
  4. Remove the beef and freeze or refrigerate for future use.  Remove and discard the bones and vegetables.  Strain the stock through a fine mesh strainer or cheese cloth.
  5. Refrigerate, and when well chilled, discard any congealed fat from the surface.
  6. Freeze or refrigerate the stock until used.

Notes

  • Consider using fresh stocks in soups, stews, braises, and sauces.
Posted: August 2014.