Brown Beef Stock

Name: Brown Beef Stock
Prep time: 25 min
Cook time: 5 h
Total time: 5 h 25 min
Yield: 4 serving(s)
Ingredients: 6 lbs (3 kg) beef bones; 2 carrots, peeled and cut into chunks; 2 stalks celery, cut into chunks; 2 stalks celery, cut into chunks; 2 tablespoons (30 ml) tomato paste; 1/4 cup (60 ml) red wine; 3 cloves garlic; 1 bay leaf; Parsley sprigs; 1 teaspoon (5 ml) whole peppercorns; 1 clove; 12 cups (3 litres) water

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Preparation 25 min
Cooking 5 h
Servings 4
Makes 2.5 litres (10 cups)

Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 6 lbs (3 kg) beef bones
- 2 carrots, peeled and cut into chunks
- 2 stalks celery, cut into chunks
- 2 stalks celery, cut into chunks
- 2 tablespoons (30 ml) tomato paste
- 1/4 cup (60 ml) red wine
- 3 cloves garlic
- 1 bay leaf
- Parsley sprigs
- 1 teaspoon (5 ml) whole peppercorns
- 1 clove
- 12 cups (3 litres) water

Preparation

- 1. With the rack in the middle position, preheat the oven to 200 °C (400 °F).
- On a baking sheet, scatter the bones, carrots, celery and onions. Bake for about 1 hour stirring frequently, until the bones are golden brown. Remove the baking sheet from the oven. Brush the bones with the tomato paste. Continue baking for about 15 minutes.
- In a saucepan, place the bones and vegetables. Pour the wine in the baking sheet and scrape the bottom to retrieve all the caramelized bits. Pour the wine into the saucepan. Add the remaining ingredients. Bring to a boil and simmer gently for about 4 hours.
- Pass through a sieve and use within three days or freeze it.

Brown Beef Stock

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Ingredients

Preparation

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