Empty My Fridge
From Boxed to Delicious Beef Stock | Chef Jean-Pierre
Ingredients
- Extra virgin olive oil1 ½ oz
- Beef3 ½
- Onion2 lb
- Carrot2 lb
- Celery2 lb
- Leek1–2
- Thyme · chopped
- Peppercorn¾
- Tomato1
- Tomato paste1
Instructions
- Heat the olive oil in a large frying pan, add the onions and cook until golden brown, about 10 to 15 minutes.
- In a large stockpot, combine the caramelised onions, all the chopped vegetables, the peppercorns, tomato purée and tomato paste, then add the store-bought beef stock and stir until blended.
- Bring to the boil, then reduce to a very low simmer and cook for 3 to 4½ hours, stirring occasionally.
- Strain the stock and pour it into freezer-safe containers.
- Keep in the fridge for up to 4 to 5 days, or freeze.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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OnionTomatoCarrotBeefCeleryTomato pasteLeek
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