Beef Stock

Updated: May 18, 2021

For this week’s post, I present you with a beautiful scratch Beef Stock recipe. Now you may think that you can substitute chicken stock in a recipe, or the crafting of a beef stock will be very similar to how you make chicken stock.


I’m here to tell you that cooking this stock takes extra care and attention than chicken stock and has much different flavor notes.



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While chicken is easy to extract flavor from, beef can sometimes present a challenge. Every ounce of flavor must be extracted by roasting the bones and meat before adding it into the water; it is also essential that the stock is given enough time to simmer, or you could end up with a stock that tastes more like water than anything else. But enough on that, view my chef notes below the recipe to ensure that you extract every drop of flavor from the beef.


One question that I’ve recently been asked is what the difference between a stock and a broth is. To be brutally honest, there isn’t a significant difference… But there is a difference. A stock is made to be used in cooking and is often made of bones with little meat. On the other hand, a broth is made for sipping and not necessarily cooking different dishes. These broths have more additions, including more vegetables and meat to make them more robust and flavorful in taste.


So, what we are making today, is a stock, not a broth. It won’t be as flavorful as a store-bought broth that you may use in cooking. But not to worry, any dish that you add this in will have its flavors meant to be the star of the show in recipes that tell you to use stock.


So, let’s begin cooking! On a side note, cook this stock this week to be prepared for our French Onion Soup next week!


Cheers,

Chef Olson

“The Flying Chef”






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Did you make this recipe? Take a picture and tag us on instagram at the_wooden_spoon_chefs


Chefs Notes:

- If you are having trouble extracting flavor from the Beef, try boiling the stock further to concentrate the flavor, roast your meat longer in the oven, or break up the bones further to increase the surface area.

- It is absolutely imperative that you give this stock plenty of time to boil. You will end up with slightly flavored water if you don't give the flavor enough time to diffuse.

- Both salt and time will enhance the flavor of the Beef. Adding salt, being careful not to add too much, will help bring out the flavor. Time will also let the flavors come out; try letting your stock sit for a day or two in the fridge to help enhance the flavors.

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