Classic Meat Stock
Classic Meat Stock is a rich, slow-simmered foundation made from roasted beef, veal, lamb, or venison bones with aromatic vegetables and herbs. This deeply flavored stock is ideal for soups, stews, gravies, braises, and sauces, providing exceptional depth to countless savory recipes.
Equipment
- 12-quart (12 L) stockpot
- Fine-mesh sieve
- Large roasting pan
- ladle,
- Measuring cups
- oven
- Storage containers
Ingredients
- 1.8 kg meaty beef veal, lamb, or venison bones
- 1 tablespoon tomato paste
- 1 large onion roughly chopped
- 2 large carrots roughly chopped
- 2 celery stalks roughly chopped
- 4 garlic cloves peeled and crushed
- 2 bay leaves
- 2 teaspoons whole black peppercorns
- ¼ bunch fresh parsley
- 4 sprigs fresh thyme
- 2 liters cold water
Instructions
- Preheat the oven to 450°F (230°C).
- Arrange the bones in a large roasting pan and roast for 15 minutes.
- Brush or stir the tomato paste over the bones until evenly coated.
- Add the onion, carrots, celery, and garlic to the roasting pan and roast for another 10 minutes.
- Transfer the roasted bones and vegetables to a large stockpot.
- Add the bay leaves, peppercorns, parsley, thyme, and cold water.
- Bring the stock slowly to a gentle simmer over medium heat.
- Reduce the heat to low and simmer gently for about 3 hours, skimming off any foam and impurities that rise to the surface.
- Strain the stock through a fine-mesh sieve into heatproof containers.
- Cool the stock quickly before refrigerating.
- Remove the solidified fat from the surface before using or freezing.
Notes & Wine Advice
Recipe Notes
Roasting the bones and vegetables first develops a deeper color and a richer, more complex flavor. Keep the stock at a gentle simmer rather than a rolling boil to produce a clear, clean-tasting broth. Freeze the stock in small portions so it's easy to use when making soups, sauces, and stews. Homemade stock can be refrigerated for up to five days or frozen for up to three months.Wine Advice
This recipe is a cooking staple rather than a finished dish, so no wine pairing is necessary. Use the finished stock as the foundation for meat sauces and braised dishes where the appropriate wine can be selected later.Nutrition values
Calories: 45 kcal | Carbohydrates: 2 g | Protein: 8 g | Fat: 1 g | Saturated Fat: 0.3 g | Sodium: 110 mg | Sugar: 1 g