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Making your own beef stock at home is a rewarding and economical way to add depth and flavor to your cooking. This classic beef stock recipe is simple to follow and results in a rich, flavorful stock that can be used as a base for soups, stews, sauces, and more. Here’s how to make it.
Why Make Your Own Beef Stock? Homemade beef stock is free from preservatives and additives often found in store-bought versions. It’s also a fantastic way to make use of leftover bones and vegetables, reducing waste and maximizing flavor.
Ingredients:
- 4 pounds of beef bones (marrow bones, oxtail, short ribs, or knuckles)
- 1 large onion, peeled and quartered
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, peeled and smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
- Fresh parsley, thyme, and rosemary sprigs (optional)
- 12 cups of water
- 1-2 tablespoons of olive oil
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