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.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:360 mins

Total Time:375 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

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.

Step 3

Transfer the roasted bones to a large stockpot.

Step 4

In the same roasting pan, add the carrots, onions, and celery. Roast the vegetables in the oven for 15-20 minutes until lightly caramelized.

Step 5

Add the roasted vegetables to the stockpot with the bones.

Step 6

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.

Step 7

Add the garlic, tomato paste, bay leaves, thyme, parsley stems, and peppercorns to the stockpot.

Step 8

Pour in the water, ensuring the bones and vegetables are fully submerged.

Step 9

Bring the stock to a gentle simmer over medium-low heat. Skim off any foam or impurities that rise to the surface.

Step 10

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.

Step 11

After simmering, remove the pot from heat. Use a slotted spoon to discard the solids.

Step 12

Strain the stock through a fine-mesh sieve or cheesecloth into a clean container to remove any remaining debris.

Step 13

Season the stock with salt to taste. Let it cool to room temperature and refrigerate overnight.

Step 14

The next day, remove and discard any solidified fat from the surface before using or storing the stock.

Step 15

Store in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition Facts

Serving size	(6322.6g)

Amount per serving	% Daily Value*
Calories	1157.9

Total Fat 65.1g	0%
Saturated Fat 27.6g	0%
Polyunsaturated Fat 0g
Cholesterol 181.4mg	0%
Sodium 3134.0mg	0%
Total Carbohydrate 56.0g	0%
Dietary Fiber 15.2g	0%
Total Sugars 23.5g
Protein 91.4g	0%

Vitamin D 0IU	0%
Calcium 717.8mg	0%
Iron 10.6mg	0%
Potassium 2521.5mg	0%

*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.

Source of Calories

Fat: 49.8%

Protein: 31.1%

Carbs: 19.1%