Mohamed Shili This easy Julia Child Beef Stock recipe makes a rich and flavorful base for your soups and stews. With simple, wholesome ingredients like meaty bones and fresh vegetables, it’s a hearty and comforting stock you can make ahead and store. Perfect for adding depth to any dish, and totally customizable with what you have on hand!
Ingredients Needed
- 4 to 5 pounds meaty beef stock bones (with marrow, including knuckle bones, and veal bones if possible for gelatin)
- 1 pound stew meat (chuck or flank steak) or beef scraps, cut into 2-inch chunks
- Olive oil (for roasting)
- 1 to 2 medium onions, quartered
- 1 to 2 large carrots, cut into 1 to 2-inch segments
- 1 large celery rib, cut into 1-inch segments or a handful of celery tops
- 2 to 3 cloves garlic, unpeeled
- Fresh parsley, including stems and leaves
- 1 to 2 bay leaves
- 10 peppercorns
How To Make Beef Stock
- Preheat the Oven: Preheat your oven to 400°F.
- Roast the Meat, Bones, and Vegetables: Rub a little olive oil over the stew meat, carrots, and onions. Place the stock bones, stew meat, carrots, and onions in a large, shallow roasting pan. Roast for 45 minutes, turning the bones and meat halfway through, until nicely browned. If the bones start to char, reduce the heat to avoid burning.
- Scrape Up Browned Bits: After roasting, transfer the meat and vegetables to a large stock pot. Put the roasting pan over low heat on the stovetop. Pour 1/2 to 1 cup of hot water into the pan, scraping up all the browned bits. Add this to the stock pot.
- Add Vegetables and Water: Add celery tops, garlic, parsley, bay leaves, and peppercorns to the stock pot. Fill the pot with cold water, 1 to 2 inches above the bones. Bring to a low simmer over high heat, then reduce the heat to low. The temperature should stay between 180°F to 200°F (a bare simmer, not boiling).
- Simmer: Cover the pot loosely and simmer for 3 to 6 hours. Do not stir during cooking, as this will cloud the stock with fat.
- Skim Fat and Scum: Occasionally check the stock and skim off any fat or scum that rises to the top using a spoon. Save or discard the fat as you prefer (do not pour it down the drain).
- Strain the Stock: Once the stock has finished simmering, remove the bones, meat, and vegetables with a slotted spoon. Line another large pot with a fine mesh sieve and cheesecloth (if available). Pour the stock through the sieve to strain out the solids.
- Chill and Store: Let the stock cool to room temperature, then refrigerate. Once chilled, the fat will solidify on top, forming a protective layer. If freezing, remove the fat and store the stock in containers, leaving 1 inch of headroom to allow for expansion as it freezes.
Recipe Tips
- Use cold water for simmering: Always start with cold water to make the stock, which helps extract more flavor from the bones.
- Roast until browned: Be sure to roast the bones and vegetables until they’re deeply browned. This adds rich, deep flavor to your stock.
- Simmer slowly: Cook the stock on low heat for several hours. A slow simmer gives the best flavor and clarity.
- Skim often: Skim off the fat and scum regularly to keep the stock clear and smooth.
- Use a fine mesh sieve: Straining the stock with a fine mesh sieve ensures a clear, smooth finish. Cheesecloth can also help catch any remaining bits.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover beef stock cool to room temperature, then store it in an airtight container in the fridge for up to 5 days.
- Freeze: Pour cooled leftover beef stock into freezer-safe containers or bags, leaving space for expansion. It can be stored in the freezer for up to 3 months. To thaw, simply place in the fridge overnight or warm gently on the stovetop.
- Reheating: Reheat leftover beef stock on the stovetop over low heat for 4 minutes, stirring occasionally.
Nutrition Fact
Serving Size: 1 cup (240g)
- Calories: 31
- Total Fat: 0.2g
- Saturated Fat: 0.1g
- Cholesterol: 0mg
- Sodium: 500mg
- Potassium: 230mg
- Total Carbohydrate: 2.9g
- Dietary Fiber: 0g
- Sugars: 1.3g
- Protein: 4.7g
More Julia Child Recipes:
Julia Child Beef Stock
Description
This easy Julia Child Beef Stock recipe makes a rich and flavorful base for your soups and stews. With simple, wholesome ingredients like meaty bones and fresh vegetables, it’s a hearty and comforting stock you can make ahead and store. Perfect for adding depth to any dish, and totally customizable with what you have on hand!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 400°F.
- Roast the Meat, Bones, and Vegetables: Rub a little olive oil over the stew meat, carrots, and onions. Place the stock bones, stew meat, carrots, and onions in a large, shallow roasting pan. Roast for 45 minutes, turning the bones and meat halfway through, until nicely browned. If the bones start to char, reduce the heat to avoid burning.
- Scrape Up Browned Bits: After roasting, transfer the meat and vegetables to a large stock pot. Put the roasting pan over low heat on the stovetop. Pour 1/2 to 1 cup of hot water into the pan, scraping up all the browned bits. Add this to the stock pot.
- Add Vegetables and Water: Add celery tops, garlic, parsley, bay leaves, and peppercorns to the stock pot. Fill the pot with cold water, 1 to 2 inches above the bones. Bring to a low simmer over high heat, then reduce the heat to low. The temperature should stay between 180°F to 200°F (a bare simmer, not boiling).
- Simmer: Cover the pot loosely and simmer for 3 to 6 hours. Do not stir during cooking, as this will cloud the stock with fat.
- Skim Fat and Scum: Occasionally check the stock and skim off any fat or scum that rises to the top using a spoon. Save or discard the fat as you prefer (do not pour it down the drain).
- Strain the Stock: Once the stock has finished simmering, remove the bones, meat, and vegetables with a slotted spoon. Line another large pot with a fine mesh sieve and cheesecloth (if available). Pour the stock through the sieve to strain out the solids.
- Chill and Store: Let the stock cool to room temperature, then refrigerate. Once chilled, the fat will solidify on top, forming a protective layer. If freezing, remove the fat and store the stock in containers, leaving 1 inch of headroom to allow for expansion as it freezes.
Notes
- Use cold water for simmering: Always start with cold water to make the stock, which helps extract more flavor from the bones.
- Roast until browned: Be sure to roast the bones and vegetables until they’re deeply browned. This adds rich, deep flavor to your stock.
- Simmer slowly: Cook the stock on low heat for several hours. A slow simmer gives the best flavor and clarity.
- Skim often: Skim off the fat and scum regularly to keep the stock clear and smooth.
- Use a fine mesh sieve: Straining the stock with a fine mesh sieve ensures a clear, smooth finish. Cheesecloth can also help catch any remaining bits.
Julia Child Beef Stock
