Due to the overwhelming popularity of my beef stew recipe, which I make with homemade beef stock, I thought I would share my recipe for beef stock. I only make this stock every few months because I freeze it for later use, like when I make the stew or some of my soups like beef-barley or minestrone. By the way, my beef stew recipe got so many pins (123,000 so far plus tens of thousands more shared through pinterest) that we had to increase the space for pins on the page!
Keep in mind that a stock like this is very flexible and you may have to adjust the recipe to accommodate the size of your pot. Mine is an 8-quart (7.5 litre) so after I put in all the bones and vegetables, it will still hold 5 1/2 quarts of water. If your pot is smaller, just use less of everything. But make sure you cook it for three hours because time is what gives it such a rich flavor. And be sure to use marrow bones because they are the best ones to use for soups. I’m making it right now and it smells amazing!!
If you haven’t made my stew, you’re really missing it.
Just look at the comments – no one is dissing it.
If you make my stew and you want it to rock,
Get veggies and bones and make your own stock.
Click here for the recipe. – Jenny Jones