Beef Stock

Use this stock with the Cheesesteak Soup recipe from Mike Price, chef and co-owner of Market Table restaurant.

  • Yield: Makes 12 cups

Source: The Martha Stewart Show, January 2012


  • 20 pounds veal bones
  • 1 1/2 bottles red wine (1.5 liters)
  • 3 tablespoons olive oil
  • 3 carrots, chopped
  • 3 onions, chopped
  • 1 bunch celery, chopped
  • 1 ounce thyme
  • 1 ounce rosemary
  • 1 ounce parsley
  • 1 cup tomato paste


  1. Preheat oven to 350 degrees.

  2. Place bones on a large rimmed baking sheet. Transfer to oven and roast until dark brown and caramelized, about 1 1/2 hours.

  3. Transfer bones to a large stockpot. Add wine to baking sheet to deglaze and, using a wooden spoon, scrape up browned bits from bottom. Transfer liquid to stock pot and set aside.

  4. Heat olive oil a large skillet over medium-heat, cook carrots, onions, celery, thyme, rosemary, and parsley, stirring, until vegetables are tender and browned. Stir in tomato paste and cook 2 to 3 minutes more.

  5. Transfer vegetable mixture to stockpot and add enough water to cover. Bring to a simmer over medium-high heat; cook, 36 to 48 hours, adding more water as necessary. Strain and discard solids. Use immediately or let cool completely and store in an airtight container, refrigerated, for up to 2 weeks and frozen up to 2 months.


Be the first to comment!