The real trick to cooking is to figure out which steps are really necessary. While I am without question convinced that the “beef stock” available in the grocery store aisles will not make the best soup, I often wondered if I really needed to bake and boil beef bones to make soup worthy stock? Well the restaurants may say yes; I have decided otherwise. The following recipe is designed to embellish a store beef stock. This may still seem like a lot of work, but this is well worth it. The recipe will result in more than enough stock to make two batches of soup too.
I suggest using this stock for the Beef Barley Soup Recipe on this site.
8 tsp – Better than Bouillon beef base
1/4 c tomato paste
1/2 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 head of garlic , cut in half
1 gallon cold water
2 sprigs of thyme
2 sprigs oregano
2 sprigs parsley
4 sprigs basil
1. Add everything into a large pot. Bring to a boil. Reduce heat and simmer for ~1.5 hours.
2. Strain, keeping only the liquid.
3. Refrigerate until you are ready to use. Freeze any stock that you do not intend to use within a few days.