Mary Ann's Blog

Making Stock

The easiest thing in the world to make is beef stock; just save whatever meat bones you have and freeze them; when you have about 5 or 6 place them on a lightly oiled rimmed baking sheet and add a couple of cut up carrots, a couple stalks of celery, a large onion unpeeled and cut into halves or quarters, some parsley, rosemary, garlic cloves, whole bay leaves and roast all this in a 350F for 1-1/2 hours. Transfer everything to a stockpot or slow cooker and cover with water Bring to boil, then simmer for a couple of hours. Strain out the bones and veggies (use them separately) and season the stock. Freeze or use immediately in recipes calling for beef stock. Not only is this stock delicious but think of the heavy dose of sodium you will not be ingesting if you were using canned stock in a recipe. 

Comments

  1. Maria's avatar

    Maria

    Best Italian cook ever.....just like my mother and nana....Maryann, ,why bake the bones beforehand? I just put everything in the pot and cook away. Always tastes great 👍
  2. Megan Howe's avatar

    Megan Howe

    Bake the bones to bring out more flavor. It truly tastes better.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!