Ina Garten Beef Stock Recipe
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.
- Prep Time: 15
- Cook Time: 249
- Total Time: 4 hours 24 minutes
- Yield: Makes about 8-10 cups
- Category: Sauce
- Method: Roasting and Simmering
- Cuisine: American
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
- 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.
- 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.
- Add Tomato Paste and Aromatics:
- Add the tomato paste, garlic, parsley, thyme, bay leaves, peppercorns, and salt to the pot.
- 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.
- 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.
- 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.