-1/2 cup beef stock
Beef stock is rich in collagen-derived gelatin, which supports joint and connective tissue health, and contains amino acids including glycine and proline. It provides essential minerals such as calcium, magnesium, and phosphorus extracted from bones, along with iron and B vitamins.
About
Beef stock is a savory liquid prepared by simmering beef bones, connective tissue, and often meat scraps with water and aromatic vegetables (typically onion, carrot, and celery) for an extended period, usually 12-24 hours. The long, slow extraction process dissolves collagen from bones into gelatin and concentrates the flavors of beef, resulting in a rich, deeply colored broth with a complex savory (umami) character. High-quality beef stock contains minimal fat and is clarified through skimming and straining. It differs from beef broth, which is made from meat rather than bones and requires shorter cooking times (3-4 hours), and from demi-glace, which is stock reduced to a concentrated, glossy sauce.
Culinary Uses
Beef stock serves as a foundational ingredient in countless cuisines, particularly French classical cooking where it is essential to sauce-making, braises, and stews. It is used to deglaze pans, cook grains, prepare soups (such as French onion soup or beef consommé), and to poach vegetables and proteins. The gelatin content provides body and richness to dishes, while the umami-forward flavor enhances depth. Beef stock is essential in risottos, in preparation of demi-glace and espagnole sauce, and in slow-cooked braises such as beef bourguignon and pot roast. It can be used as a substitute for water in many recipes to add savory complexity.