Beef Stock With Port And Veggies Recipes

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BASIC BEEF STOCK



Basic Beef Stock image

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

6 pounds beef soup bones
1 large onion
3 large carrots
½ cup water
2 stalks celery, including some leaves
1 large tomato
½ cup chopped parsnip
1 medium potato
8 whole black peppercorns
4 sprigs fresh parsley
1 bay leaf
1 tablespoon salt
2 teaspoons dried thyme
2 cloves garlic
12 cups water

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

BEST BEEF STOCK RECIPE



Best Beef Stock Recipe image

This is the old fashioned way of making Beef stock - one my grandmother taught me - it's worth the extra time and effort.

Provided by Ravenseyes

Categories     Stocks

Time 7h10m

Yield 12 serving(s)

Number Of Ingredients 5

6 lbs beef bones
12 cups water
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
2 bay leaves

Steps:

  • Preheat your oven to 425°F.
  • In a large pan at least 1 inch deep - place your beef bones - bake for 3 hrs at 425°F Remove and cool. Ask your butcher, short bones work as well some meat left on the bone is fine some even like using the oxtail bone, any is really ok.
  • Place in a large stock pot and cover with 12 cups of water. Add salt, pepper, thyme and bay leaves - slow cook for 3 hours. Remove bones and herbs.
  • You should be left with a nice dark rich color beef stock - this can be sealed in jars or frozen for later use. The heartier the stock the better the soup.

SLOW COOKER BEEF AND VEGGIES



Slow Cooker Beef and Veggies image

Weeknights have never been easier and more satisfying! Tender beef and veggies with a flavorful broth are sure to make everyone happy!

Provided by SunnyDaysNora

Categories     Main Dish Recipes     Roast Recipes

Time 8h45m

Yield 10

Number Of Ingredients 16

1 (4 pound) beef chuck roast
6 medium potatoes, peeled and halved
6 each carrots, peeled and halved
½ large onion, cut into chunks
1 (1.25 ounce) envelope dry onion soup mix
¼ cup cooking sherry
2 tablespoons Worcestershire sauce
2 tablespoons Italian seasoning
2 teaspoons beef bouillon
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon dried rosemary
6 cups water to cover
2 tablespoons butter
2 tablespoons flour

Steps:

  • Place chuck roast in a slow cooker. Add potatoes, carrots, and onion. Top with onion soup mix, cooking sherry, Worcestershire sauce, Italian seasoning, beef bouillon, garlic powder, black pepper, salt, and rosemary. Add enough water to cover meat and vegetables.
  • Cook on Low until meat and vegetables are cooked through and tender, about 8 hours.
  • Heat a small saucepan over medium-high heat and melt butter. Whisk in flour until a paste forms. Add 1 cup of liquid from the slow cooker and whisk until well combined. Whisk flour mixture into the liquid in the slow cooker until thoroughly combined and liquid has thickened, about 20 minutes more.

Nutrition Facts : Calories 439.9 calories, Carbohydrate 33.2 g, Cholesterol 88.8 mg, Fat 22.8 g, Fiber 4.9 g, Protein 25 g, SaturatedFat 9.5 g, Sodium 808.9 mg, Sugar 4.1 g

BEEF STOCK



Beef Stock image

Beef Stock is easy to make at home but it takes a little time. Beef Stock is far healthier than commercial stock and higher in quality as well.

Provided by Potagekempcc

Categories     Sauces

Time 7h15m

Yield 6 Quarts

Number Of Ingredients 16

8 lbs beef bones (Knuckle Bones)
3 cups salad oil
1 tablespoon fine sea salt
1 tablespoon ground black pepper
6 lbs yellow onions (Cut in half)
3 lbs carrots (Chopped)
3 lbs celery (Chopped)
6 ounces tomato paste
1 liter red wine (Pinot Noir)
2 garlic cloves (Cut in Half)
4 bay leaves
1 bunch parsley
1 bunch thyme (French)
4 sprigs rosemary
4 sprigs winter savory
12 black peppercorns

Steps:

  • Pre-heat oven to 450°F.
  • Wrap garlic, bay leaves, fresh herbs, peppercorns in cheese cloth and tie-off with string to complete Sachet.
  • In a large bowl add salad oil, sea salt, black pepper and whisk until combined. Toss vegetables in batches to coat and spread out on sheet pans. Roast vegetables for 1-hour turning vegetables several times. Remove vegetables from oven and scrape into a stock pot.
  • Toss bones in oil to coat and spread out on several sheet pans. Place bones into oven and roast for 6-hours. Turn bones several times while they are roasting.
  • Scrape bones into a stock pot. Scrape drippings from sheet pans into the stock pot. Add herbs (Sachet) and red wine to stock pot. Fill stock pot with cold water to cover the bones. Bring stock to a full boil and reduce to a simmer for 6-hours. Skim the stock every 30-minutes.
  • Let stock stand for an hour and strain stock. Place stock in refrigerator to cool. The stock will keep for 3-4 days or can be frozen for 1-2 months.
  • Chef's Note: Do not peel vegetables just rinse them under cold water. Add all vegetable scraps and scraps of beef you have to the stock.

Nutrition Facts : Calories 1433.5, Fat 109.6, SaturatedFat 15.3, Sodium 1749.1, Carbohydrate 81.9, Fiber 19.3, Sugar 38.7, Protein 10.3

BEEF STOCK WITH PORT AND VEGGIES



Beef Stock With Port and Veggies image

From Ricardo. It looks so yummy. I have not tried it, but when I'll do, I'll add a toast on it and swiss cheese, then broil in the oven like an onion soup ;)

Provided by Boomette

Categories     Stocks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 red onion, finely chopped
1 carrot, finely diced
1 celery root, finely diced
2 tablespoons olive oil
4 cups beef consomme
1 cup port wine
1 bay leaf
1/2 teaspoon dried tarragon
salt and pepper

Steps:

  • In a saucepan, brown the veggies in oil 5 minutes. Add remaining ingredients.
  • Cover and let simmer about 20 minutes.
  • Adjust seasoning.

Nutrition Facts : Calories 231.6, Fat 6.8, SaturatedFat 0.9, Sodium 1296.1, Carbohydrate 16, Fiber 0.8, Sugar 6.7, Protein 11.3

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