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Onion, celery and carrot – Again, familiar building-block ingredients in the stock which add subtle sweetness and flavour Here’s what I use:īay leaves, thyme, parsley, black peppercorns – Herb and spice aromatics, fairly standard In addition to bones, we also want aromatics which add character, deepen the flavour, add a touch of sweetness and also provide some colour. You need 2 1/2 kg / 5 lb of beef bones to make 1 1/4 – 1.5 litres / quarts of stock (5 – 6 cups). The key ingredient to make a really good beef stock is meaty bones. Beef Bourguignon, one example of a dish that is catapulted from a good home version to “best of the best” by using homemade beef stock. Good restaurants always make their own stocks, and is the secret to why their dishes often have that richer, deeper, “restaurant-quality” taste to them.

Homemade stock is one of the big things that differentiate home and restaurant cooking. High-end packaged stocks are better, but are very expensive by comparison. But it also tastes quite artificial, because producers are yet to successfully mass-produce cheap beef stock to a decent level of quality. Campbell’s) is cheaper than homemade stock. Yes, regular supermarket packet beef stock (eg. Homemade stock on the other hand is unsalted, so you will never have this problem and can control seasoning in the finished dish andĬheaper than high quality store-bought stocks. This is fine when used at normal concentrations, but if stock is reduced a lot when making ragus, sauces and so on, the salt can become excessive – yet there is little you can do about it. More versatile because it’s unsalted – Store-bought stock is almost always salted. Richer mouthfeel – Gelatin from the bones and connective tissue in beef bones is what gives a stock its full-bodied richness and mouthfeel when used in soups and stews etc, as well as natural thickness when highly reduced for use as a jus or in sauces. A simple taste is all it takes to confirm this While I think that (most) store bought chicken stock is actually pretty good these days and vegetable stock is passable, beef stock has never been that great.įar better flavour – Store bought stock does not compare to real, freshly made stock. So one might ask: Why make beef stock at home?īecause it is so vastly superior to any store-bought stock. It takes time – I’m talking minimum 4 hours, up to 10 hours is best – there’s a pile of hot bones to discard, and big cooking vessels that’ll need cleaning. Let me say from the outset: homemade beef stock requires effort. More stocks: chicken stock | vegetable stock It takes time to make, but if you truly want the best, it’s worth it! It’s vastly superior to any store-bought stock, and is one of the main things that distinguishes home and restaurant cooking. This is a classical French-style recipe for homemade beef stock.