Reviewed: Jan. 15, 2003

This is definitely the way to make a good beef stock. The only change I made was to roast the bones for a lot longer at a lower temp. I actually roasted for about five hours in order to bring out the flavors. (Just a tip: every time I cut an onion, peel potatoes, carrots or chop celery, I save all the peels, put them in a zip lok bag and throw it in the freezer. In a few months I have a good start on my stock) The vegie and seasoning combos were perfect which created a wonderful stock. I used this recipe to make french onion soup. My hubby Drew and the kids order french onion almost every time we go out for dinner as their appetizer. I never do because of the high salt content, so I was very pleased to be able to make a wonderful stock and at the same time control the amount of sodium. My kiddies say "thanks Wolverine"!

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Apr. 20, 2008

i've made my own beef-bone stock for yrs, but never thought to roast the bones until i stumbled across this recipe. i used whatever was on sale: beef marrow bones, and beef spare ribs, didn't have any parsnips so i omitted them. Added a whole bulb of garlic along with the roasting part. The stock came out AMAZINGLY AWESOME. The roasting gave the stock a whole new dimension of flavors and gave the stock a beautiful caramel color that my previous bone-stock recipes lacked. The roasted garlic scent was very obvious, i thought it added depth to the stock, but it might be too overpowering for non-garlic lovers. But overall, it's a beautiful stock that's worth the effort.

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132 users found this review helpful

Reviewer:

Zaya

Cooking Level: Intermediate

Home Town: Singapore, Central Region, Singapore

Living In: San Diego, California, USA

Reviewed: Jan. 5, 2009

At last: a recipe contributor who knows the difference between beef stock and beef broth. Broth is made by simmering bones and beef pieces. Stock is made by roasting the bones first. They are two totally different foods. This one is excellent. Great for all kinds of recipes, but it makes an especially good French onion soup.

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112 users found this review helpful

Reviewer:

mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

Reviewed: Nov. 9, 2005

Very good tasting beef stock. It is very time consuming and lots of work, but definitly worth it in the end. I will be using this stock to make onion soup. Since it is a complicated recipe I doubled it so that I can freeze some for later use. I used 6 lbs of beef ribs and doubled the rest of the ingredients. The ribs have more meat than soup bones so it still had a wonderfully rich flavor. The only small change I did was use beef bouillon instead of salt.

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67 users found this review helpful

Reviewer:

Gumby

Cooking Level: Intermediate

Home Town: Bellflower, California, USA

Reviewed: Sep. 10, 2006

This is, by far, the best beef stock I have ever made. It was simple to make, and I particularly like the long cooking time. I think a long cooking time makes the stock heartier. The only ingredient I couldn't get was the parsnip; so I would continue to make the stock without it. It is perfect exactly as I made it. I didn't even have to add extra salt or other seasonings. Thanks for this gem.

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42 users found this review helpful

Reviewer:

Debbie

Cooking Level: Intermediate

Reviewed: Feb. 19, 2008

I used whatever tired old veggies I had in the fridge, as well as whatever beef bones, old stewing beef, etc I had in the freezer. I made a huge pot to freeze in tubs for other recipes. After letting it cool and sit in the fridge for the night, I skimmed off the fat, discarded the veggies and bones and I shredded all the meat that was left to make chili in the slow cooker today.

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38 users found this review helpful

Reviewer:

Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

Reviewed: May 24, 2000

Made this recipe using my Nesco roaster and am very happy with the result. This is a very easy recipe and smells delicious while simmering.

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38 users found this review helpful

Reviewer:

CINDY

Reviewed: Feb. 10, 2008

Marvelous! Such a wonderful, easy thing to make. I left out the parsnips, because I never buy such things, as well as the tomato and garlic (because my son is allergic, sigh). I also, on the recommendation of my butcher, tossed in a couple of nice short ribs to add extra flavor, and I added about a teaspoon of paprika to give some of the punch that garlic would have given it. I used potato peelings instead of the potato flesh and roasted the bones/ribs/carrots/onions for a little over an hour at 400 degrees. I also let it simmer for a good bit longer than 5 hours to let it reduce. A wonderful result, and the house smelled amazing all day!

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25 users found this review helpful

Reviewer:

IVOIRIENNE

Reviewed: Dec. 16, 2006

Amazing! My first attemp at homemade stock. This recipe wasn't complicated at all and great for a day cleaning around the house. I used beef ribs baked for an hour then basted them with tomato paste, added veggies and roasted an addl 30 minutes. DH was totally blown away. You cannot get this from a can. Thanks Wolverine!

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Reviewer:

I peddle blooms

Cooking Level: Intermediate

Home Town: Dade City, Florida, USA

Reviewed: Feb. 1, 2008

Used rutabaga instead of parsnip. Dried parsley instead of fresh. 1 pack beef short ribs instead of bones. Added shredded meat back in at end. Used to make clear broth soup for sick family. Discarded celery/potatoes/rutabaga. Saved carrots. Added brown rice at end. jason loved it!

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22 users found this review helpful