Soup

Homemade Beef Stock

The difference between stock and broth is that stock is made with bones and broth is made with meat

Good to know

So this is a true stock because it’s made with leftover beef bones.  I pressure cooked them but not before slow roasting them in the oven.  This makes such a difference, roasting the bones brings out the meatiness and another layer of flavor

I’m using 1 1 /2 pounds of beef bones leftover from our Rosemary & Garlic Porterhouse Steak recipe

Place the bones, 1 onion, quartered and 2 large or 4 small tomatoes, halved on a sheet pan in the oven that has been preheated to 400 degrees F

Drizzle with olive oil and a sprinkle of kosher salt and black pepper

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Roast for one hour.  Man this smells good

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Place the bones and veggies in a pressure cooker with 4 garlic cloves, 2-3 bay leaves, a tablespoon of kosher salt and a teaspoon of black pepper

Add in 8 cups of water and one cup of red wine

Cover and cook for 45 minutes according to the pressure cooker instructions

Use natural release to let the pressure come down

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Strain the bones and veggies out, discard and refrigerate the stock overnight

This is an optional step.  I like to separate the fat layer that rises to the top of the stock when it’s chilled

Before using, skim the fat off of the stock and restrain through a fine sieve

This delicious homemade beef stock can be used in so many different recipes

Check out our Beef Barley Soup

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Simply Sundays! ~ Homemade Beef Stock

  • Servings: 2 quarts
  • Time: 15 minutes prep, 1 hour, 45 minutes cook
  • Difficulty: Easy
  • Print

Ingredients

1 1 /2 pounds of leftover beef bones

1 onion, quartered

2 large or 4 small tomatoes, halved

Drizzle of olive oil

4 garlic cloves

2-3 bay leaves

1+ tablespoon of kosher salt

1+ teaspoon of black pepper

8 cups of water

1 cup of red wine

Directions

Place the bones, 1 quartered onion and 2 large or 4 small halved tomatoes on a sheet pan in the oven that has been preheated to 400 degrees F

Drizzle with olive oil and a sprinkle of kosher salt and black pepper; roast for one hour

Place the bones and veggies in a pressure cooker with 4 garlic cloves, 2-3 bay leaves, a tablespoon of kosher salt and a teaspoon of black pepper

Add in 8 cups of water and one cup of red wine; cover and cook for 45 minutes according to the pressure cooker instructions; use natural release to let the pressure come down

Strain the bones and veggies out, discard and refrigerate the stock overnight.  This is an optional step.  I like to separate the fat layer that rises to the top of the stock when it’s chilled

Before using, skim the fat off of the stock and restrain through a fine sieve

Tools used to make this recipe

Instant Pot Multi-Functional Pressure Cooker

© Simply Sundays 2016

All rights reserved

4 comments on “Homemade Beef Stock

  1. Can I use my slow cooker? I don’t have a pressure cooker. And if I do not “can”, can I freeze, say in quart sized containers? Xo cyn

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