The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Beef Stew With Vegetables 💤 ⏳
Beef Stock 🌄 💤
Beef Stroganoff Hamburger Dinner In A Skillet 🌄 💤 ⏳
Beef Taco Skillet 🌄 💤
Beer Can Chicken 🌄 💤 ⏳
Beer-basted Baby Back Ribs 🌄 💤 ⏳
Beet Salad 🌄 💤 ⏳
Belleville Barbecued Chicken 🌄 💤 ⏳
🖨 🖨
Beef Stock
Beef Stock
{Serving suggestion only*}
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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
No Jump Zone
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

(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
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.
Servings\Yield
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: 🥣 Soups & Stews, 🥩 Beef, 🤯 Tips & Hints
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Beef Stock was added on May 18, 2025 and last updated on May 18, 2025.
*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.
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🏛️ Founded April 13, 2006
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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