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Ina Garten Beef Stock Recipe

Ina Garten Beef Stock
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Beef stock is a savory liquid made by simmering beef bones, vegetables, and herbs for an extended period. Ina Garten’s recipe incorporates roasted bones and tomato paste for a deep, rich flavor that forms the foundation of many classic dishes.

Ingredients

  • Beef bones – 6 pounds (a mix of marrow bones, shank bones, and oxtails)
  • Yellow onions – 3 large, quartered (leave skins on for color)
  • Carrots – 4, unpeeled and halved
  • Celery stalks – 4, halved
  • Tomato paste – 3 tbsp
  • Garlic – 1 whole bulb, halved crosswise
  • Fresh parsley – 1 bunch
  • Fresh thyme – 10 sprigs
  • Bay leaves – 3
  • Whole black peppercorns – 1 tbsp
  • Kosher salt – 1 tbsp
  • Water – 6-8 quarts

Instructions

  1. Roast the Bones and Vegetables:
    • Preheat the oven to 425°F (220°C).
    • Place the beef bones, onions, carrots, and celery on a large roasting pan. Drizzle lightly with olive oil and roast for 30-45 minutes, turning occasionally, until the bones and vegetables are browned.
  2. Transfer to Stockpot:
    • Transfer the roasted bones and vegetables to a large stockpot. Scrape any browned bits from the roasting pan and add them to the pot for extra flavor.
  3. Add Tomato Paste and Aromatics:
    • Add the tomato paste, garlic, parsley, thyme, bay leaves, peppercorns, and salt to the pot.
  4. Simmer the Stock:
    • Pour in enough cold water to cover the bones and vegetables (6-8 quarts).
    • Bring the stock to a gentle boil over medium-high heat, then reduce the heat to low and simmer uncovered for 4-6 hours. Skim off any foam or impurities that rise to the surface during the cooking process.
  5. Strain the Stock:
    • Carefully remove the bones and large pieces of vegetables. Strain the stock through a fine-mesh sieve or cheesecloth into a large bowl, discarding the solids.
  6. Cool and Store:
    • Let the stock cool to room temperature. Skim off the fat that solidifies on top if desired. Store in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.

Find it online: https://inagartencooks.com/ina-garten-beef-stock/