Ingredients:
- 3 lbs beef bones, preferably a mix of marrow bones and meaty bones
- 1 small can of tomato paste
- 2 onions, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4-10 garlic cloves, smashed (depending on your garlic preferences)
- A handful of fresh parsley
- A few sprigs of fresh thyme
- 2 bay leaves
- 1 tablespoon black peppercorns
- Salt, to taste
- Water
Instructions:
1. Roasting the Bones (Optional, but highly recommended):
- Preheat your oven to 400°F (200°C).
- Spread the beef bones on a baking sheet and coat them evenly with the tomato paste.
- Roast the bones in the preheated oven for about 30-40 minutes, turning them halfway through, until they develop a deep, caramelized colour. Watch them closely and remove them if they get very dark. You want them caramelized, but not burnt. This step intensifies the flavour of the stock.
2. Slow Cooker (Crockpot) Method:
- Transfer the roasted bones and drippings to your slow cooker.
- Add onions, carrots, celery, garlic, parsley, thyme, bay leaves, peppercorns, and a pinch of salt.
- Fill the slow cooker with water until all ingredients are fully submerged.
- Cover and cook on low for 8-10 hours or overnight.
3. Instant Pot Method:
- Transfer the roasted bones and drippings to your Instant Pot.
- Add onions, carrots, celery, garlic, parsley, thyme, bay leaves, peppercorns, and a pinch of salt.
- Fill the Instant Pot with water until all ingredients are fully submerged.
- Seal the Instant Pot and set it to “Soup” mode or pressure cook on high for 2 hours. Allow natural release.
4. Stovetop Method:
- In a large stockpot, combine the roasted bones, drippings, onions, carrots, celery, garlic, parsley, thyme, bay leaves, peppercorns, and a pinch of salt.
- Fill the pot with water until all ingredients are fully submerged.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer, partially covered, for 4-6 hours. Skim off any foam that rises to the surface. Ensure it only remains simmering, not boiling, for optimal results.
5. Straining and Storing:
- After simmering, strain the stock through a fine mesh strainer or cheesecloth into a clean pot or bowl.
- Allow the stock to cool in smaller vessels before refrigerating it. Once chilled, you can easily remove any solidified fat from the top.
- Store the beef stock in airtight containers in the refrigerator for up to 5 days or freeze it in smaller portions for longer storage and ease of use.
Enjoy the versatility and depth that this homemade Beef Stock brings to your culinary creations. Whether you opt for the convenience of an Instant Pot, the hands-off approach of a slow cooker, or the traditional stovetop method, the end result will be a stock that elevates every dish it touches.
Hearty Beef Stew with Root Vegetables
Ingredients:
- 2 lbs stewing beef, cubed
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 onions, chopped
- 3 carrots, peeled and chopped
- 3 parsnips, peeled and chopped
- 3 potatoes, peeled and chopped
- 4 cups Beef Stock (homemade, as crafted earlier)
- 2 bay leaves
- 4 sprigs of fresh thyme
- 2 cloves of garlic, minced
- 1 cup red wine (optional)
- Chopped fresh parsley, for garnish
For the dumplings:
- 1 cup flour (gluten-free all purpose flour with xanthan gum works perfectly, or plain wheat flour works as well)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp butter- cold
- 1/2 cup milk (I use lactose free sour cream thinned with water for a lactose free version)
Instructions:
- Season the cubed stewing beef with salt and pepper.
- In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Add the seasoned beef cubes and brown them on all sides. Remove the beef and set it aside.
- In the same pot, add chopped onions, carrots, parsnips, and potatoes. Sauté for a few minutes until slightly softened.
- Return the browned beef to the pot.
- Pour in the Beef Stock, ensuring that the ingredients are submerged.
- Add bay leaves, thyme sprigs, and minced garlic. If you didn’t deglaze your pan with the red wine, add it now, if using.
- Bring the stew to a simmer. Reduce the heat to low, cover the pot, and let it simmer gently for about 2 to 2.5 hours, or until the beef is tender.
- Check the seasoning and adjust with additional salt and pepper if needed.
- Remove the bay leaves and thyme sprigs.
- In a separate bowl, mix the flour with the baking powder and salt.
- Cut the butter into the flour mixture until only pea sized pieces remain.
- Add the milk and stir gently. Don’t over mix.
- Using a large spoon drop dollops of the mixture into the stew.
- Place a tight fitting lid back on and cool the dumplings over a simmering medium/low heat for 20-25 minutes.
- Allow the stew to cook slightly before serving.
- Serve in bowls, garnished with chopped fresh parsley.
Tips:
- For an even richer flavour, prepare the stew a day in advance. The flavours will meld and intensify overnight.
- Serve the stew with crusty bread or over a bed of mashed potatoes for a comforting meal, if not making the dumplings.
