The Ferguson Recipes
| Bean And Cheese Quesadillas 🌄 💤 ⏰ |
| Béchamel Sauce 🌄 🍽️ ⏰ |
| Beef - Bean Enchiladas 🌄 💤 ⏰ |
| Beef A La Thomas 💤 ⏳ |
| Beef And Peppers 💤 ⏳ |
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| Beef Stew With Onions - Stefado 💤 ⏳ |
| Beef Stew With Vegetables 💤 ⏳ |
| Beef Stock 🌄 🍽️ ⏰ |
| Beef Stroganoff Hamburger Dinner In A Skillet 💤 ⏳ |
| Beer Can Chicken 🌄 💤 ⏳ |
| Beer-basted Baby Back Ribs 💤 ⏳ |
| Beet Salad 💤 ⏳ |
| Belleville Barbecued Chicken 🌄 💤 ⏳ |
| Beoreg 🌄 💤 ⏰ |
| Bess Truman's Frozen Lemon Pie 🌄 💤 ⏳ |
| Best Chile Relleno Casserole 💤 ⏳ |
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| Bishop's Bread (I Am This Using to Test Stuff) 🌄 💤 ⏳ |
| Bisquick: The Ultimate Pancakes 🌄 💤 ⏳ |
Click to View Image
(Serving suggestion only*)
(Serving suggestion only*)
Ingredients
1.6kg beef bones, chopped into 4cm pieces, roasted
1.5kg oxtail, roasted
3 star anise
1 large onion, sliced
3 carrots, roughly chopped
3 celery sticks, roughly chopped
1 leek, sliced
240g button mushrooms, sliced 3mm thickness
1.5kg oxtail, roasted
3 star anise
1 large onion, sliced
3 carrots, roughly chopped
3 celery sticks, roughly chopped
1 leek, sliced
240g button mushrooms, sliced 3mm thickness
(continued in the next column ↗️)
525g red wine
120g ruby port
30g garlic, peeled and sliced 3mm thickness
6g black peppercorns
10g thyme
5g rosemary
6 liters cold water
120g ruby port
30g garlic, peeled and sliced 3mm thickness
6g black peppercorns
10g thyme
5g rosemary
6 liters cold water
Directions
Preheat the oven to 180°C (355°F).
Roast the beef bones and oxtail until well browned but not burnt.
In a large stockpot, heat the beef fat rendered from the roasted bones.
Add the sliced onions and caramelize them until dark, developing deep flavor layers.
Add the leeks and mushrooms to the pot.
Use the natural juices from the vegetables to deglaze the pan, scraping up any fond (flavorful residue) from the bottom.
Pour in the red wine and port to further deglaze the pan.
Add the roasted bones and oxtail to the pot.
Add the carrots, celery, garlic, black peppercorns, thyme, rosemary, and star anise.
Pour in the cold water to cover all ingredients.
Bring to a simmer and cook for 3-4 hours, skimming regularly to remove impurities.
Strain the stock through muslin for a clear result.
For best results, chill the stock and remove the fat that solidifies on top.
You can reduce the stock further for a more concentrated flavor.
Portion into ice cube trays and freeze for convenient future use.
Click to View Image*
Transform ordinary dishes into culinary masterpieces with this rich, deeply flavored beef stock. One of the six basic stocks in professional cooking, this recipe builds flavor through layers of caramelized vegetables, roasted bones, aromatics, and a splash of wine. The slow-simmered result creates an intensely savory foundation that elevates soups, stews, and sauces far beyond what store-bought versions can offer. Perfect for batch cooking and freezing in portions, this homemade stock is your secret weapon for restaurant-quality meals any day of the week. - Claude
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
Servings
Makes approximately 4 liters of stock
Nutrition Facts
Nutrition Per Serving (250ml) - Calories: 85; Total Fat: 3g (Saturated Fat: 1g); Cholesterol: 15mg; Sodium: 45mg; Total Carbohydrates: 3g (Dietary Fiber: 0g, Sugars: 1g); Protein: 8g; Calories from Fat: 27 (32%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
One of the Six Basic Stocks. This beef stock is the foundation for many classic dishes including French Onion Soup, which uses this stock reduced, combined with caramelized onions, topped with croutons and melted Gruyère cheese for a comforting and flavorful dish.
🧑🍳 The Cook:
Dave Ferguson
🔑 Keywords:
beef,
stock,
soup,
broth,
base,
homemade
🗂️ Categories: 🆕 New Recipes, 🥣 Soups & Stews, 🥩 Beef, 🤯 Tips & Hints
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook
Beef Stock was added on May 18, 2025 and last updated on May 18, 2025.
🗂️ Categories: 🆕 New Recipes, 🥣 Soups & Stews, 🥩 Beef, 🤯 Tips & Hints
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook
Beef Stock was added on May 18, 2025 and last updated on May 18, 2025.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Have questions about a specific recipe? Feel free to reach out to us.
🔥 What's New?
05/18/25:
Ground Beef Stroganoff
05/18/25: Vegetable Stock
05/18/25: Beef Stock
05/18/25: Lobster (Shellfish) Stock
05/18/25: Fish Stock
05/18/25: Golden Chicken Stock
05/17/25: White Chicken Stock
05/16/25: Sauce Tomate
05/16/25: Classic French Mirepoix
05/16/25: Espagnole Sauce
05/16/25: Velouté Sauce
05/16/25: The Basics of The Five "Mother" Sauces
05/16/25: Béchamel Sauce
05/14/25: Onion Rings
05/13/25: Carrot Salad
05/12/25: Potato Bacon & Egg Pie
05/12/25: Crock-Pot Brown Sugar & Balsamic-Glazed Pork Tende...
05/12/25: Milk Bread
05/18/25: Vegetable Stock
05/18/25: Beef Stock
05/18/25: Lobster (Shellfish) Stock
05/18/25: Fish Stock
05/18/25: Golden Chicken Stock
05/17/25: White Chicken Stock
05/16/25: Sauce Tomate
05/16/25: Classic French Mirepoix
05/16/25: Espagnole Sauce
05/16/25: Velouté Sauce
05/16/25: The Basics of The Five "Mother" Sauces
05/16/25: Béchamel Sauce
05/14/25: Onion Rings
05/13/25: Carrot Salad
05/12/25: Potato Bacon & Egg Pie
05/12/25: Crock-Pot Brown Sugar & Balsamic-Glazed Pork Tende...
05/12/25: Milk Bread
🛠️ What's Changed?
05/18/25:
Ground Beef Stroganoff
05/18/25: Golden Chicken Stock
05/18/25: Pancakes
05/18/25: Vegetable Stock
05/18/25: Beef Stock
05/18/25: Lobster (Shellfish) Stock
05/18/25: Fish Stock
05/18/25: White Chicken Stock
05/18/25: Turkey Stuffing Soup
05/17/25: Beef - Bean Enchiladas
05/17/25: Bean And Cheese Quesadillas
05/17/25: Can Size Conversion
05/17/25: BBQ Beef Brisket
05/17/25: Chicken Breasts Baked With Herbed Cheese In Puff P...
05/17/25: Apple Apricot Loaf
05/17/25: Osso Buco
05/17/25: Arthritis Relief Formula And Laxative
05/16/25: The Basics of The Five "Mother" Sauces
05/18/25: Golden Chicken Stock
05/18/25: Pancakes
05/18/25: Vegetable Stock
05/18/25: Beef Stock
05/18/25: Lobster (Shellfish) Stock
05/18/25: Fish Stock
05/18/25: White Chicken Stock
05/18/25: Turkey Stuffing Soup
05/17/25: Beef - Bean Enchiladas
05/17/25: Bean And Cheese Quesadillas
05/17/25: Can Size Conversion
05/17/25: BBQ Beef Brisket
05/17/25: Chicken Breasts Baked With Herbed Cheese In Puff P...
05/17/25: Apple Apricot Loaf
05/17/25: Osso Buco
05/17/25: Arthritis Relief Formula And Laxative
05/16/25: The Basics of The Five "Mother" Sauces
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