New! Chowhound Cities: Satisfy your curiosity and your palate. Explore Cities
Condiments, Sauces, Additives, & Gravies

Beef Stock

Follow Beef Stock to see new discussions in your personalized Community feed, and receive updates to your inbox!

Community Discussions

Sort discussions by:

Display mode:

How do you make your beef (or veal) stock?

by rp17 2 months ago

I make chicken stock quite frequently, and even tried Marcella Hazan's "meat broth" recently. Now I want to make a r...


hotoynoodle commented 2 months ago

Marcella Hazan Meat Broth

by rp17 4 months ago

Has anyone here made Marcella Hazan's meat broth? She uses it in so many of her recipes, I figured it's time I make ...


rp17 commented 4 months ago

Beef stew for a picky boyfriend?

by carophil11 5 months ago

Hey all! I have a top round roast that got a bit freezer burned, and with the chilly weather lately, I want to mak...


melpy commented 4 months ago

Beef Bones used for stock

by jmax 11 years ago

What are the best bones to use for a beef stock? Can I use marrow bones? I noticed Whole Foods had a bunch of diffe...


sdd8112 commented 6 months ago

Questions about beef stock

by mrip541 2 years ago

I have some beef stock questions for the experts. I’ve had beef stock end up the consistency of stew. What went wr...


pfink42 commented 11 months ago

What to freeze homemade broth in?

by Starr5678 5 years ago

I make my own broth and have been struggling to find an easy frozen storage solution. I want to freeze in 1 cup port...


MucousMembrane commented 11 months ago

Is it safe to keep stock at 160F?

by nutellablop 1 year ago

Hey all, I made chicken stock by simmering it on a stove for a few hours, and then moving it into an oven at 180F ov...


nutellablop commented 1 year ago

Can I Substitute Beef Stock for Beef Broth?

by JENNYBEEAY 4 years ago

I am making an au jus (a day ahead) for our Christmas prime rib. The recipe (from Chowhound) calls for beef broth. ...


hotoynoodle commented 1 year ago

Marrow left in bones after stock making?

by lisaleira 1 year ago

Hi chow puppies! I have been sick and recommended to eat marrow. I have never done that so I made beef stock from...


marssy commented 1 year ago

REAL pho eludes me!

by freedy 5 years ago

I've tried everything I can find in my pursuit to make restaurant quality pho and I just can't figure it out. I've ma...


amyofescobar commented 1 year ago

Ayuda Me! Using beef bone broth in a stew?

by fruttidimare 1 year ago

Hi, I am in the process of making a beef (marrow) bone broth - already a nearly 20 hour simmer after a brief high ...


hotoynoodle commented 1 year ago

Stock from these bones - Roast or not?

by lisaleira 2 years ago

Hi chow hound ies, So I am now exploring actually making stock. I got these bones from an overpriced service that sa...


dmjordan commented 2 years ago

Beef bones for stock: where to get in CT?

by pain au chocolat 2 years ago

I want to make a kick-arse beef stock as a base for various dishes including - but not limited to- some rich french o...


benbenberi commented 2 years ago

Hey all do I really need 6 lbs. of bones to make stock? I usually use between 1 -2 lbs.!

by certifiedhumane 6 years ago

Hey guys good morning/evening well I am a huge proponent of making and consuming stocks, I believe the nutritional be...


hotoynoodle commented 2 years ago

Savenor's Beef Stock

by bear 2 years ago

I stopped by Savenor's on Kirkland St. to pick up some ground beef for dinner, and noticed that they had their house-...


foodisme commented 2 years ago

Beef Bones

by jounipesonen 2 years ago

What's the story with cooking bones (beef, chicken, whatever) for broth - roast the bones, then boil the dickens out ...


jounipesonen commented 2 years ago

Do you always cool/skim your stock?

by Sigurd 2 years ago

I'm contemplating the regular creation of chicken and beef stock. I like using a pressure cooker. I could conceivably...


KarenDW commented 2 years ago

Salt in stock: yes or no?

by chortle 12 years ago

I regularly make stocks and broths and I have always made them without salt. I always belived I could just add it la...


Gastronomos commented 3 years ago

Is "bone broth" the new marketing term for stock?

by HillsofBeverly 3 years ago

One of my 2015 kitchen resolutions is learning to make better chicken and beef stock for many purposes - soup, pho in...


sunshine842 commented 3 years ago

You've reached the end of this page

Catch up on the latest activity across all community discussions. View latest discussions