This homemade beef stock recipe and vegetable stock recipe will serve as nutrient-rich foundations for all your warming soups and stews.
Fresh vegetables form the base of homemade veggie stock.
Fall is a time of rejuvenation after the busy summer and spring seasons. Everything slows down in preparation for winter. We come in from the garden and spend time indoors. We’re eager to have a simmering pot of stew on the stove, warming the house. Making vegetable broth and beef broth to have on hand will prepare you for all your fall and winter soups and stews.
You may use vegetable peelings if they’re not too dark or shriveled. Onion skins will discolor stock, as will red cabbage or an overabundance of carrots. Avoid large amounts of strong vegetables, such as cabbage and turnips. Don’t salt or add any seasonings unless you’re preparing the broth for a specific recipe. In that case, add whatever herbs, seeds, or spices are called for in the recipe as you’re making the broth; then refresh the soup with more seasonings when it’s prepared.
Yield: about 1 gallon
• 4 cups potatoes, cubed
• 4 cups onions, chopped
• 3 cups carrots, chopped
• 1 to 1-1/2 cups celery, chopped
• 1 cup unpeeled apple, cored and chopped (sweet type preferred)
• 2 cups turnips, chopped
• 2 to 3 cups green leek tops, sliced (optional)
• 3 to 4 cups winter or summer squash, cubed
1. Place all ingredients in a large, heavy pan, cover with cold water, and bring to a boil.
2. Reduce heat and simmer for 1 to 1-1/2 hours, adding water to keep ingredients covered by at least 2 inches, until all ingredients are very soft.
3. Strain and discard solids.
4. Stock can be refrigerated for 2 to 3 days, or it can be frozen for several months.
Don’t add cold water to the stock after it has started to simmer or the stock will become cloudy.
Yield: about 1 gallon
• Beef bones
• 4 quarts water
• 1/2 cup vinegar
• 2 teaspoon salt
• 1/2 cup onions, sliced
• 1/2 cup carrots, diced
• 1/2 cup turnips, diced
• 1/2 cup celery with leaves, diced
• 2 or 3 sprigs parsley
• 1 small bay leaf
• 2 cloves garlic
• Pinch of marjoram
• 1/4 teaspoon pepper
1. Add vinegar and salt (using 1/4 cup vinegar and 1 teaspoon salt for each 2 quarts of water). The vinegar helps release and dissolve the calcium from the bones in the stock.
2. Cover the kettle and simmer for 2 to 3 hours. Add remaining ingredients and simmer for another hour.
3. Strain and cool. Remove fat from the surface before using.
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