BEEF STOCK
Discover the secret ingredients in making homemade stock ready to use in homemade soups, stews and casseroles. Try a slow cooker for the easiest-ever stock.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 3h45m
Yield 6
Number Of Ingredients 12
Steps:
- Remove marrow from centers of bones. In 4-quart Dutch oven or stockpot, melt marrow over low heat until hot, or heat 2 tablespoons oil. Cook beef shanks in marrow or oil over medium heat until brown on both sides.
- Add water; heat to boiling. Skim foam from broth. Stir in remaining ingredients; heat to boiling. Skim foam from broth; reduce heat. Cover; simmer 3 hours.
- Remove beef from broth. Cool beef about 10 minutes or just until cool enough to handle. Strain broth through fine strainer; discard vegetables and seasonings.
- Remove beef from bones. Cut beef into 1/2-inch pieces. Skim fat from broth. Use broth and beef immediately, or cover and refrigerate broth and beef in separate containers up to 24 hours or freeze up to 6 months.
Nutrition Facts : Calories 120, Carbohydrate 2 g, Cholesterol 50 mg, Fat 1/2, Fiber 0 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Cup, Sodium 440 mg, Sugar 1 g, TransFat 0 g
BASIC BEEF STOCK
Rich, hearty beef stock.
Provided by Wolverine
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 6h10m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Trim root end off onion. Slice or quarter the onion, peel and all. Scrub carrots and chop into 1-inch chunks. In a large shallow roasting pan, place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
- Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot.
- Scrub the potato and chop it into chunks, peel and all. Chop the celery stalks into thirds. Add celery, tomato, parsnip, potato, peppercorns, parsley (including stems), bay leaf, salt, thyme, and garlic to the pot. Pour in the 12 cups of water.
- Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
- To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
Nutrition Facts : Calories 61 calories, Carbohydrate 13.9 g, Fat 0.4 g, Fiber 3.3 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 978.4 mg, Sugar 3.6 g
SLOW COOKER BEEF STEW I
A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!
Provided by BUCHKO
Categories Soups, Stews and Chili Recipes Stews Beef
Time 12h20m
Yield 6
Number Of Ingredients 13
Steps:
- Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
- Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g
More about "slow and easy beef stock recipes"
HOW TO MAKE HOMEMADE BEEF STOCK: EASY BEEF BROTH …
From masterclass.com
Estimated Reading Time 5 mins
- 1. Preheat oven to 400°F. In a roasting pan, drizzle olive oil generously over the bones, meat, carrots, and onions. Roast in oven until browned, about 45 minutes, flipping bones and meat halfway through cooking.
- 3. Place the roasting pan on the stove over low heat. Pour ½ cup water over the pan and use a metal spatula to scrape up the brown bits stuck to the bottom of the pan.
- 4. Pour browned bits and water into the stockpot. Add celery, garlic, parsley, bay leaves, and peppercorns. Fill the stockpot with cold water, covering the bones by 1–2 inches. Place over high heat, bringing the pot to a boil, then reduce the heat to a low simmer. Cover the pot loosely and let simmer for 3-4 hours. Skim off any foamy scum from the top. If you want a richer flavor, cook longer up to 6 hours.
EASY HOMEMADE BEEF BROTH STOCK | FOODIECRUSH.COM
From foodiecrush.com
3.7/5 (46)Total Time 2 hrs 15 minsCategory SoupCalories 347 per serving
- Warm the oil in a dutch oven or large stock pot over medium high heat. Season the chuck roast with kosher salt and freshly ground black pepper and brown in the pot on all sides then transfer to a plate or platter. Add the bones and brown in batches on all sides. Add the chuck roast to the pot with the browned bones, carrot, celery, onion, garlic halves and parsnip (if using. Add 4 quarts cold water, covering the beef and veggies by at least 1-2 inches. Add a handful of the parsley (with leaves and stems intact), thyme sprigs, peppercorns, bay leaves, beef bouillon and kosher salt.
- Bring to a boil, then reduce to a simmer and skim the stock with a fine mesh strainer every 30 minutes or so. Cook partly covered for 2 hours up to 8 hours or until the stock is rich and brown and tastes well flavored. Add more salt to taste if necessary.
- Turn off the heat and allow the broth to cool or if using immediately, place a large colander over a Pyrex 4 cup glass measuring cup and slowly drain the broth from the rest of the aromatics so the colander catches any veggies or bones that may fall from the pot. Then, use a fine-mesh strainer to strain the stock into your next recipe's soup stock pot. Or, if storing to use later, strain into 1 quart wide-mouth glass canning jars and cool before adding a tight fitting lid. Refrigerate for up to 5 days or freeze in gallon bags for up to 6 months.
RICH BEEF STOCK (OR BROTH) RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOMEMADE BEEF STOCK | RECIPETIN EATS
From recipetineats.com
THE BEST EASY THICK BEEF STEW RECIPE
From healthstartsinthekitchen.com
EASY CROCK POT BEEF STEW RECIPE - EATING ON A DIME
From eatingonadime.com
COWBOY STEW - AVERIE COOKS
From averiecooks.com
EASY OVEN BEEF STEW {SLOW-ROASTED, ONE-PAN RECIPE}
From feelgoodfoodie.net
CROCK POT SHREDDED BEEF RECIPE | EASY DINNER IDEAS
From easydinnerideas.com
25 EASY FILIPINO BREAKFAST RECIPES - THEBRILLIANTKITCHEN.COM
From thebrilliantkitchen.com
SLOW COOKER CORNED BEEF AND CABBAGE - GIRL. INSPIRED.
From thegirlinspired.com
BEEF BONE BROTH RECIPE FOR SLOW COOKER OR STOCK POT - DR. AXE
From draxe.com
EASY CROCKPOT CORNED BEEF: DELICIOUS SLOW COOKER RECIPE
From bakeitwithlove.com
85 OF OUR BEST SLOW COOKER BEEF RECIPES - TASTE OF HOME
From tasteofhome.com
EASY SLOW COOKER BEEF STEW | A WICKED WHISK
From awickedwhisk.com
SLOW COOKER MISSISSIPPI BEEF STEW - SIMPLY STACIE
From simplystacie.net
21 BEEF STOCK SLOW COOKER RECIPE - SELECTED RECIPES
From selectedrecipe.com
SLOW COOKER BEEF BONE BROTH RECIPE - WENT HERE 8 THIS
From wenthere8this.com
SLOW COOKER OSSO BUCO (SIMPLE - DON'T WASTE THE CRUMBS
From dontwastethecrumbs.com
EASY SLOW COOKER BEEF STEW | I HEART RECIPES
From iheartrecipes.com
SLOW COOKER BEEF KEEMA CURRY RECIPE - EFFORTLESS FOODIE
From effortlessfoodie.com
CABBAGE SOUP RECIPE {EASY & HEALTHY} - BELLY FULL
From bellyfull.net
CORNED BEEF AND CABBAGE SOUP (CROCKPOT RECIPE) - GIRL. INSPIRED.
From thegirlinspired.com
EASY CROCK POT BBQ BEEF RECIPE - SLOW COOKER SIMPLE AND EASY BEEF
From eatingonadime.com
SLOW COOKER BEEF NOODLE CASSEROLE - THE MAGICAL SLOW COOKER
From themagicalslowcooker.com
SLOW COOKER POT ROAST BEEF STROGANOFF - STOLENRECIPES.NET
From stolenrecipes.net
MAGIC BLOODY MARY SHREDDED BEEF RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
SLOW-COOKER CHICKEN TORTILLA SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
HOW TO MAKE BAKLAVA: A REWARDING DESSERT RECIPE | FORT WORTH STAR …
From star-telegram.com
HAWAIIAN BEEF STEW (SLOW COOKER) - SEEKING GOOD EATS
From seekinggoodeats.com
You'll also love