Simple Beef Stock a La Julia Child
Elevate your home cooking with *Simple Beef Stock à la Julia Child*, a timeless recipe that captures the essence of classic French culinary techniques. This hearty, deeply flavorful stock is crafted by roasting beef bones and caramelizing vegetables, creating a rich foundation for soups, stews, and sauces. Infused with aromatic herbs like thyme, parsley, and bay leaves, and enhanced with a touch of tomato paste, this slow-simmered broth is the perfect way to add depth and complexity to your favorite dishes. With just a handful of ingredients and a bit of patience, you'll create a versatile, nutrient-rich stock that's easy to store and use whenever inspiration strikes. Perfect for meal prep, this traditional beef stock recipe is a must-have for every home chef seeking to channel their inner Julia Child.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 pounds beef bones (preferably knuckles or marrow bones)
- 2 large carrots, roughly chopped
- 2 medium onions, quartered
- 2 celery stalks, roughly chopped
- 4 garlic cloves, crushed
- 2 tablespoons tomato paste
- 2 bay leaves
- 4 fresh thyme sprigs
- 6 parsley stems
- 1 teaspoon peppercorns
- 16 cups water
- 1 teaspoon salt
Instructions
Preheat your oven to 425°F (220°C).
Spread the beef bones on a large roasting pan and roast them in the oven for 30-40 minutes, turning occasionally, until they are deeply browned.
Transfer the roasted bones to a large stockpot.
In the same roasting pan, add the carrots, onions, and celery. Roast the vegetables in the oven for 15-20 minutes until lightly caramelized.
Add the roasted vegetables to the stockpot with the bones.
Place the roasting pan on the stovetop over medium heat. Add a splash of water and scrape up any browned bits using a wooden spoon. Pour the liquid into the stockpot.
Add the garlic, tomato paste, bay leaves, thyme, parsley stems, and peppercorns to the stockpot.
Pour in the water, ensuring the bones and vegetables are fully submerged.
Bring the stock to a gentle simmer over medium-low heat. Skim off any foam or impurities that rise to the surface.
Reduce the heat to low, partially cover the pot, and simmer for 5-6 hours. Check occasionally to skim impurities and ensure the liquid level remains above the bones and vegetables, adding more water if necessary.
After simmering, remove the pot from heat. Use a slotted spoon to discard the solids.
Strain the stock through a fine-mesh sieve or cheesecloth into a clean container to remove any remaining debris.
Season the stock with salt to taste. Let it cool to room temperature and refrigerate overnight.
The next day, remove and discard any solidified fat from the surface before using or storing the stock.
Store in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition Facts
Calories |
106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 247 mg | 11% | |
| Total Carbohydrate | 6.6 g | 2% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.7 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 289 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
