Ina Garten’s Beef Stock is made with roasting beef bones, tomato paste, chopped onions, celery, carrots, claret wine, peppercorns, garlic, bay leaves, leaf thyme, and water, creating a savory treat that takes 5 hours and 50 minutes to prepare!
Try More Ina Garten Recipes:
💚 Why You’ll Love This Beef Stock Recipe:
- Rich Flavor Development: Roasting the bones and vegetables before simmering creates a deep, complex flavor base that elevates any dish.
- Versatility in Cooking: This homemade stock is incredibly versatile, perfect for enhancing soups, stews, sauces, and risottos with a rich, meaty essence.
- Control Over Ingredients: By making your stock, you control the quality of ingredients and avoid preservatives or additives found in store-bought options.
- Cost-Effective and Freezable: Making a large batch allows you to freeze portions, ensuring you always have flavorful stock on hand for future culinary creations.
❓ What Is Ina Garten’s Beef Stock Recipe?
Ina Garten’s Beef Stock Recipe features roasting beef bones, tomato paste, onions, celery, and carrots, deglazing with wine, then simmering with peppercorns, garlic, bay leaves, leaf thyme, and water for hours to develop a rich, flavorful broth.
🥒 Ina Garten Beef Stock Ingredients
- 7 pounds beef bones, sawed into 2-inch pieces
- 1 (6-ounce) can tomato paste
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cups claret wine
- 20 peppercorns
- 5 garlic cloves, peeled
- 5 bay leaves
- 1 teaspoon dried leaf thyme
- 1 1/2 gallons water
🍵 How To Make Ina Garten Beef Stock
- Set the oven temperature up to 400 degrees Fahrenheit. Put the bones in a pan and roast them for an hour.
- Take it out of the oven and spread the tomato paste on it. Arrange vegetables on top of the bones. Roast again in the oven for 30 minutes.
- Put the pan on the stove and deglaze it with wine, ensuring that the bottom of the pan is scraped to remove any browned particles.
- Transfer the mixture to a large stock pot. Put in the herbs, garlic, and peppercorns. Add salt to taste. Bring the liquid to a boil and then reduce to a simmer.
- Cook for 4 hours. Take the pan off the heat and remove the fat accumulated on top. Drain the liquid and throw away the bones.
💭 Recipe Tips
- Roasting: Ensure the beef bones and vegetables are well-roasted before simmering to develop a deep, caramelized flavor.
- Deglazing: When deglazing the roasting pan with wine, scrape up all the browned bits (fond) to incorporate rich, savory flavors into the stock.
- Skimming: Regularly skim off any foam or fat that rises to the surface during simmering to clarify the stock and enhance its clarity and flavor.
- Straining: Strain the stock through a fine mesh sieve or cheesecloth-lined colander to remove solids and achieve a clear, smooth texture.
🧆 What To Serve With Beef Stock?
Serve Beef Stock with Chicken Cacciatore,Hungarian Goulash,Chicken Marsala,Osso Buco,Chicken Cordon Bleu,Spinach Quiche, Lobster Tail, Baked Pork Chops, and Sirloin Tip Roast.
🎚 How To Store Leftovers Beef Stock?
- In The Fridge: Store leftover beef stock in airtight containers for up to 3 days.
- In The Freezer: Freeze leftover beef stock in portions for up to 3 months.
🥵 How To Reheat Leftovers Beef Stock?
- On The Stove: Heat gently leftover beef stock in the saucepan over medium heat for 10 minutes, until hot.
- In The Microwave: Heat leftover beef stock in a microwave-safe container in 40-second intervals, stirring in between.
FAQs
What is the difference between beef broth and beef stock?
Beef broth uses meat for flavor, while beef stock utilizes bones for richness and depth in cooking applications.
How do you make beef stock more flavorful?
Infusing beef stock with aromatic herbs like rosemary, thyme, oregano, sage, tarragon, and marjoram enhances its depth and savory profile.
Why add tomato paste to beef stock?
Adding tomato paste to beef stock enhances umami flavors, enriching the depth and complexity of the stock’s taste profile.
How do I thicken my beef stock?
To thicken beef stock, create a cornstarch slurry by mixing cornstarch with cold water and slowly whisking it into the simmering stock.
Why does beef stock take so long to cook?
Beef stock takes time to simmer to extract deep flavors and nutrients from bones, meat, and fat, enhancing its richness.
How do you make beef stock less bitter?
To reduce bitterness in beef stock, balance flavors by adding a small amount of sugar or ketchup during cooking.
Try More Ina Garten Recipes:
Ina Garten Beef Stock Nutrition Facts
Amount Per Serving
- Calories 31
- Total Fat 0.2g
- Saturated Fat 0.1g
- Cholesterol 0mg
- Sodium 475mg
- Potassium 444mg
- Total Carbohydrates 2.9g
- Dietary Fiber 0g
- Sugars 1.3g
- Protein 4.7g
Ina Garten Beef Stock Recipe
Description
Ina Garten’s Beef Stock is made with roasting beef bones, tomato paste, chopped onions, celery, carrots, claret wine, peppercorns, garlic, bay leaves, leaf thyme, and water, creating a savory treat that takes 5 hours and 50 minutes to prepare!
Ingredients
Instructions
- Set the oven temperature up to 400 degrees Fahrenheit. Put the bones in a pan and roast them for an hour.
- Take it out of the oven and spread the tomato paste on it. Arrange vegetables on top of the bones. Roast again in the oven for 30 minutes.
- Put the pan on the stove and deglaze it with wine, ensuring that the bottom of the pan is scraped to remove any browned particles.
- Transfer the mixture to a large stock pot. Put in the herbs, garlic, and peppercorns. Add salt to taste. Bring the liquid to a boil and then reduce to a simmer.
- Cook for 4 hours. Take the pan off the heat and remove the fat accumulated on top. Drain the liquid and throw away the bones.
Notes
- Roasting: Ensure the beef bones and vegetables are well-roasted before simmering to develop a deep, caramelized flavor.
Deglazing: When deglazing the roasting pan with wine, scrape up all the browned bits (fond) to incorporate rich, savory flavors into the stock.
Skimming: Regularly skim off any foam or fat that rises to the surface during simmering to clarify the stock and enhance its clarity and flavor.
Straining: Strain the stock through a fine mesh sieve or cheesecloth-lined colander to remove solids and achieve a clear, smooth texture.