Hearty Beef Stock
I wanted to add a bit more complexity to my beef stock, so I made it the following way.
Usually I’ll do it this way, when I want more flavor, of things that aren’t in the recipe I am using it for. For instance if the recipe does not call for carrots, celery, or mushrooms. I will make the stock with them to get some of the flavor out.
If it does call for them, I will use more of a plain beef stock.
1 lb of beef (cubed) (I used a cheaper cut of strip steak)
10 baby carrots (chopped) (or 1 large carrot)
1 stalk of celery (slicked)
8 Cremini mushrooms (sliced)
1/2 of a medium onion (sliced)
salt and pepper
1 tbs olive oil
Put oil in a pot and turn to medium high heat.
After oil is heated up, salt and pepper the meat and drop it in.
Stirring frequently so meat does not stick and it starts to brow.
Once meat is browning, add in carrots, celery, mushrooms, and onions.
Reduce heat to medium and continue to cook and stir for about 10 minutes.
Add a healthy pinch of salt and a few more grinds of pepper.
Then add about 6 cups of water. Reduce heat to low and let simmer for an hour.
Run through a strainer to remove meat and veggies.
Use right away or portion off into freezer safe containers to use at a later time.
TIP: Always let stock cool to about room temperature before freezing.
After stock cools a bit, I try to remove some of the fat with a liquid fat separator skimmer.