HOMEMADE BEEF STOCK
This stock serves as the base for our French Onion Soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 6 quarts
Number Of Ingredients 11
Steps:
- Heat the oven to 450 degrees. Make a bouquet garni by wrapping parsley, thyme, rosemary, bay leaves, and peppercorns in a piece of cheesecloth. Tie with kitchen twine, and set aside.
- Arrange meat, veal bones, onion, carrots, and celery in an even layer in a heavy roasting pan. Roast, turning every 20 minutes, until the vegetables and the bones are deep brown, about 1 1/2 hours. Transfer the meat, bones, and vegetables to a large stockpot, and set aside. Pour off the fat from the roasting pan, and discard. Place the pan over high heat on the stove. Add wine, and use a wooden spoon to scrape up the brown bits; boil until the wine has reduced by half, about 5 minutes. Pour all of the liquid into the stockpot.
- Add 6 quarts of cold water to the stockpot, or more if needed to cover bones. Do not add less water. Bring to a boil, then reduce to a very gentle simmer. Add the reserved bouquet garni. Liquid should just bubble up to surface. Skim the foam from the surface, and discard. Simmer over the lowest possible heat for 3 hours; a skin will form on the surface of the liquid; skim off with a slotted spoon, and discard. Repeat as needed. Add water if at any time the level drops below the bones.
- Fill the sink with ice water. Strain the stock through a fine sieve into a large bowl. Discard the solids. Transfer the bowl to an ice bath, and let cool to room temperature.
- Transfer to airtight containers. Refrigerate for at least 8 hours, or overnight. Stock may be refrigerated for 3 days or frozen for 4 months. If storing, leave fat layer intact to seal the stock. Before using, remove the fat that has collected on the surface.
BEEF STEW
You can make this beef stew in the oven or a slow cooker. Either way, in two simple steps, you will have a warming, wholesome, and wonderfully flavorful meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 2h45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
- Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.
Nutrition Facts : Calories 695 g, Fat 41 g, Fiber 5 g, Protein 48 g
BEEF BARLEY SOUP
Give homemade beef stock a chance to shine in this classic, comforting soup recipe.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- In a 6-quart soup pot, heat 2 teaspoons of the olive oil over medium-high heat. Add the meat and brown evenly, about 5 minutes. Using a slotted spoon, transfer the meat to a paper towel-lined plate.
- Reduce the heat to medium. Add the remaining oil and the onion and cook until the onion is soft and translucent, about 10 minutes, scraping the pot to loosen any brown bits.
- Add the carrots and garlic and sweat 5 minutes, stirring occasionally. Add 1/2 cup of stock and scrape the bottom of the pot. Add the remaining stock, the meat, barley, and thyme and bring to a boil.
- Reduce the heat and simmer, skimming the pot occasionally, until the barley is cooked and the meat is tender, about 50 minutes.
- Ladle into deep bowls and serve, garnished with parsley.
BROWN BEEF STOCK
In classical French cooking, brown stock is made with veal bones for a delicate-bodied soup; here, beef is added for a deeper flavor. To make a traditional version, simply replace the beef with more veal bones. This recipe is from the "Martha Stewart's Cooking School" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 3 1/2 quarts
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees.
- Arrange bones and short ribs in a single layer in a large, heavy roasting pan. Drizzle with oil and turn to coat. Roast, turning once and stirring often for even browning, until beginning to brown, about 45 minutes. Remove from oven, add tomato paste, and stir to combine. Cook over medium heat for about 30 seconds (to let it brown a little, which cooks out some of the acidity and intensifies the sweetness), then add vegetables, stirring well. Return to oven and roast until vegetables are browned and tender and bones are deeply browned, about 40 minutes.
- Transfer bones and vegetables to a large stockpot, then spoon off fat from roasting pan and discard. Set the pan over two burners. Add water and bring to a boil, scraping up any brown bits from bottom with a wooden spoon. Boil until liquid is reduced by half, about 3 minutes. Pour contents of pan into the stockpot.
- Add enough water to stockpot to cover bones and vegetables by 2 inches (about 6 quarts). Bring to just under a boil, then reduce heat to a bare simmer (bubbles should just gently break at the surface). Add herbs and peppercorns and very gently simmer, uncovered, over low heat for 8 hours, adding more water as necessary to keep everything submerged.
- Carefully pour stock through a cheesecloth-lined sieve (do not press on solids) into a large heatproof bowl or another stockpot; discard solids. Stock will be dark brown. Skim off fat if using immediately or let cool completely (in an ice water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing.
RICH BEEF STOCK
Beef shank bones and short ribs give this homemade stock depth and body. Use it to make Beef-Barley Soup or Seven-Onion Soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 3 cups
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees. Place all of the ingredients in an 8-quart Dutch oven. Add 2 cups of water and roast in the oven for 30 minutes.
- Remove the pot from the oven and add water to cover. Simmer on top of the stove for 3 to 4 hours.
- Let the stock cool slightly, skim off any fat, and strain, reserving the beef bones for serving simply with strong horseradish. Refrigerate, or freeze the stock in smaller amounts for future use.
HOMEMADE BEEF STOCK
Homemade beef stock lends rich complexity to our French Onion Soup recipe. Make it the day ahead-you'll have plenty left over to freeze and use in recipes for hearty stews and spicy chilis.
Provided by Greg Lofts
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 3 quarts
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. In a roasting pan, combine beef bones, stew meat, carrots, and onion. Drizzle with oil, tossing to evenly coat, and spread in a single layer. Roast, turning everything once halfway through, until meat is browned on all sides, about 45 minutes.
- Transfer bones, meat, and vegetables to a stockpot. Place roasting pan over two burners, add 1/2 cup water, and bring to a boil, scraping browned bits from bottom; transfer mixture to stockpot. Add enough water to pot to cover meat and vegetables by about 2 inches (5 to 6 quarts). Bring to a boil, skimming foam and impurities from surface.
- Add celery stalks and leaves, peppercorns, thyme, and parsley sprigs. Reduce heat to medium-low and gently simmer, uncovered, until mixture is darkened and reduced slightly, and bones have released their marrow, 8 to 12 hours.
- Strain stock through a fine-mesh sieve (line it with cheesecloth for clearest possible stock). Let stand until fat rises to surface, then skim it from stock with a spoon. Freeze fat to use in place of oil or schmaltz in savory dishes. Stock can be refrigerated in an airtight container up to 1 week, or frozen up to 6 months.
CLASSIC BEEF STEW
Aromatic and satisfying, a comforting bowl of beef stew always hits the mark on extra chilly nights. Here, seared pieces of marbled beef simmer away until fall-apart-tender in broth, with punchy aromatics added to it like tomato paste, Worcestershire sauce, red wine, and fire-roasted tomatoes for a subtle smokiness.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 3h25m
Number Of Ingredients 14
Steps:
- Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
- Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
- Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
- Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas; return to oven for 5 minutes more, just to heat through.
- Ladle stew into shallow bowls, sprinkle with parsley, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.
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