How To Make Beef Stock

Step 1: You will need:

Step 2: Brown the bones

Place a large saucepan onto a medium heat. When it has heated up, add the oil and the butter. Let them warm through. When the butter has melted add some of the bones. You will need to cook them in batches. Brown the bones on both sides being sure to keep turning them over to ensure that they are evenly cooking. Once browned, remove them and place them onto a tray. Now add the meat scraps and let them brown well.

Step 3: Continue the stock

Once the scraps have nicely browned, add the carrots, onion, celery and the garlic. Stirring occasionally, cook until the onions have caramelised. This will take about ten minutes. Now add the tomato purée and cook for a few minutes with the vegetables.

Step 4: Add the water

Put the bones from the tray back into the pan. Cover them completely with cold water and bring it to a simmer.

Step 5: Cook the stock

As it simmers, occasionally skim off any fat or impurities that rise to the top. Now add the black pepper, thyme and the bay leaf and let it gently simmer for 3 hours uncovered. During this long cooking period you will have to skim the impurities, once more.

Step 6: Strain the stock

When the 3 hours have passed, place the sieve over the container and strain the stock. Discard the bones and the vegetables.

Step 7: Some advice on cooling the stock

Pour the stock into a jug. Then place the jug into a bowl of iced water. When it has cooled completely you can place it in the fridge. It will keep, covered, for a few days.

Step 8: Store or use

Freeze the stock and it will keep for months. However, bear in mind that the gelatine in the bones will coagulate and it will cool into one block. You will need to reheat it to return it to liquid again. Use for soups, stews, casseroles or whenever you need a highly flavoured base.