All summer long, I save the bones from grilled steak and keep them in a plastic bag in the freezer. Come the fall I have plenty of bones to make a rich homemade beef stock.
The stock can be used for soup or freeze it in smaller containers to use over several months, whenever you need beef broth for a recipe.
Rich Brown Beef Stock
- 4-6 pounds beef bones
- Beef seasoning ( I use Penzey’s)
- Half a sweet onion
- Handful of celery tops
- 1 whole large carrots, halved
- 1 large bay leaf
- 1 large garlic clove, unpeeled and halved
- 1/2 teaspoon whole black peppercorns
- 1 teaspoon salt
Preheat the oven to 400 degrees F. Place the bones in a baking dish and sprinkle them with beef seasoning. Place the baking dish in the oven and bake for 30 minutes.
If using uncooked bones increase the baking time to an hour. The bones should be nicely browned.
Place the browned bones in a large Dutch Oven. Add the remaining ingredients and cover all with water. Bring to a boil and simmer partially covered for 3-4 hours.
Strain the broth in a colander lined with cheesecloth. Reserve some of the broth for the soup and discard the bones and vegetables.
Beef, Mushroom and Barley Soup
Olive oil cooking spray
- 1 ½ lbs beef stew meat, trimmed and diced
- 1 tablespoon olive oil
- 2 cups chopped leeks
- 2 cups chopped carrot
- 2 celery stalks, chopped
- 1 garlic clove, minced
- 8 cups beef stock
- 2 cups water
- 1 thyme sprig
- 1/2 teaspoon freshly ground black pepper
- 1 large bay leaf
- 1 cup uncooked pearl barley
- 1 cup diced mushrooms
- ¼ cup chopped fresh parsley
Heat the oil in a large Dutch oven and add the diced beef; cook until browned on all sides, about 5 minutes.
Add the leek, carrot and garlic. Saute 4 minutes or until lightly browned. Add broth, water, thyme, pepper and bay leaf.
Bring to a boil. Cover, reduce heat and simmer 45 minutes. Add the mushrooms and barley; cook another 45 minutes or until the beef and barley are tender.
Discard the bay leaf. Add the parsley.
For the Love of Cooking
October 24, 2016 at 10:27 am
What a great idea to save bones in the freezer… thanks for the tip! The beef and barley soup looks hearty and delicious.
October 24, 2016 at 11:58 am
Reblogged this on ravenhawks' magazine and commented:
Perfect for the cooler weather we are having
October 24, 2016 at 12:10 pm
Reblogged this on Kate McClelland and commented:
I love Barley soup
Marisa Franca @ All Our Way
October 24, 2016 at 2:48 pm
Beef and Barley is one of our favorite soups. It is hearty but ever so comforting. We are now home and we’re excited about making SOUP!! Have a great week.
October 24, 2016 at 2:51 pm
Glad to read you are home. Back to great cooking for you.
October 25, 2016 at 4:42 pm
It’s cold and rainy here now. A big pot of warm beef soup sounds like just the thing! Thanks for the recipe Jovina 🙂