Quick Beef Stock for use in sauces
From notyourmomma 17 years ago
- 30 minutes to make
- Serves 16
A go-to recipe when I need a more flavorful beef stock to pump up a dish. This is not as flavorful as a basic stock roasting the bones, but it will do in a time crunch.
Ingredients
- 3 cups of canned beef bouillion shopping list
- 4 tbsp each of finely minced onions and carrots shopping list
- 1 1/2 tbsp of finely minced celery shopping list
- 2/3 cup of red wine shopping list
- 3 parsley sprigs shopping list
- 1 small bay leave or 1/2 of a large bay leaf shopping list
- 1/4 tsp of thyme, dried or 2 sprigs fresh thyme shopping list
- 4 tsp. of tomato paste shopping list
How to make it
- Mis all ingredients together in sauce pan.
- Simmer for 30 minutes.
- Strain and use in sauces.
The Rating
Reviewed by 3 people-
This really elevated 'beef stock' to a new level. Easy to do. I made it up a couple of days before I used it and kept it in a mason jar in my fridge before turning it into your
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chuckieb
in Ottawa loved it
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Very helpful...Thanks...:)
wynnebaer
in Dunnellon loved it
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Great recipe to have on hand, especially in a pinch. 5 from me.
kimmer
in Dunedin loved it
Reviews & Comments 4
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