Mohamed Shili This easy homemade Julia Child Beef Bouillon is a simple way to add deep, rich flavor to soups and stews. Made with ground beef, fresh vegetables, and herbs, it blends into a smooth, creamy base. Freeze into cubes for quick use whenever you need a flavorful boost in your favorite dishes!
Ingredients Needed
- 1 lb ground beef
- 1 tsp salt, divided
- 1/4 tsp black pepper
- 2 medium carrots, peeled and chopped
- 1 leek (white part only), chopped
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 2 tsp fresh thyme leaves
- 1 cup water
- Juice of 1/2 lemon
How To Make Beef Bouillon
- Cook the beef: In a Dutch oven or stock pot over medium heat, brown the ground beef with half the salt and pepper. Once fully cooked, remove the beef, leaving the fat in the pot. Add extra fat if needed.
- Sauté the vegetables: Add the carrots, leek, onion, and garlic to the pot. Sprinkle with 1/2 tsp salt and sauté for 8-10 minutes, stirring occasionally, until softened and releasing their juices.
- Simmer the mixture: Lower the heat and return the beef to the pot. Stir in parsley, thyme, water, and lemon juice. Cover and let simmer for 20 minutes, stirring occasionally, until the vegetables are very soft.
- Blend until smooth: Let the mixture cool slightly, then blend using an immersion blender (or high-speed blender) until smooth and creamy.
- Freeze in portions: Spoon the purée into ice cube trays or silicone molds (about 2 tbsp per cube). Freeze overnight until solid.
- Store and use: Transfer frozen cubes to a freezer-safe container and keep for up to 3 months. Use in soups, stews, or sauces as needed.
Recipe Tips
- Choose the Right Beer: Opt for a Belgian-style ale or a light lager to enhance the dish’s flavor.
- thehungrybluebird.com
- Properly Brown the Beef: Ensure a deep brown crust on the beef during searing to build a rich flavor base.
- Slice Onions Correctly: Cut onions lengthwise (from root to tip) to help them hold their shape during cooking.
- Use a Heavy Pot: A heavy, oven-safe pot like a Dutch oven ensures even heat distribution for consistent cooking.
- Cook in Advance: This dish tastes even better the next day. Prepare it a day ahead to let the flavors meld.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover beef bouillon in an airtight container in the fridge for up to 4 days.
- Freeze: Pour leftover beef bouillon and freeze until solid. Transfer to a freezer-safe container and store for up to 3 months. To use, drop a frozen cube into hot liquid or thaw in the fridge before reheating.
- Reheating: Melt leftover beef bouillon in a saucepan over medium heat for about 5 minutes, stirring occasionally.
Nutrition Fact
Serving Size: 2 tbsp (1 cube)
- Calories: 20
- Total Fat: 1g
- Saturated Fat: 0.5g
- Cholesterol: 5mg
- Sodium: 150mg
- Potassium: 60mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0.2g
- Sugars: 0.5g
- Protein: 2g
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Julia Child Beef Bouillon
Description
This easy homemade Julia Child Beef Bouillon is a simple way to add deep, rich flavor to soups and stews. Made with ground beef, fresh vegetables, and herbs, it blends into a smooth, creamy base. Freeze into cubes for quick use whenever you need a flavorful boost in your favorite dishes!
Ingredients
Instructions
- Cook the beef: In a Dutch oven or stock pot over medium heat, brown the ground beef with half the salt and pepper. Once fully cooked, remove the beef, leaving the fat in the pot. Add extra fat if needed.
- Sauté the vegetables: Add the carrots, leek, onion, and garlic to the pot. Sprinkle with 1/2 tsp salt and sauté for 8-10 minutes, stirring occasionally, until softened and releasing their juices.
- Simmer the mixture: Lower the heat and return the beef to the pot. Stir in parsley, thyme, water, and lemon juice. Cover and let simmer for 20 minutes, stirring occasionally, until the vegetables are very soft.
- Blend until smooth: Let the mixture cool slightly, then blend using an immersion blender (or high-speed blender) until smooth and creamy.
- Freeze in portions: Spoon the purée into ice cube trays or silicone molds (about 2 tbsp per cube). Freeze overnight until solid.
- Store and use: Transfer frozen cubes to a freezer-safe container and keep for up to 3 months. Use in soups, stews, or sauces as needed.
Notes
- Choose the Right Beer: Opt for a Belgian-style ale or a light lager to enhance the dish’s flavor.
- thehungrybluebird.com
- Properly Brown the Beef: Ensure a deep brown crust on the beef during searing to build a rich flavor base.
- Slice Onions Correctly: Cut onions lengthwise (from root to tip) to help them hold their shape during cooking.
- Use a Heavy Pot: A heavy, oven-safe pot like a Dutch oven ensures even heat distribution for consistent cooking.
- Cook in Advance: This dish tastes even better the next day. Prepare it a day ahead to let the flavors meld.
Julia Child Beef Bouillon
