Best 4 Beef Stock With Port And Veggies Recipes
Preparing beef stock with port and vegetables is an art that combines the richness of beef broth with the fruity undertones of port wine and the vibrant flavors of fresh vegetables. This delectable concoction forms the foundation for numerous culinary creations, from hearty soups and stews to flavorful sauces and gravies. As you embark on this culinary journey, it's essential to select high-quality ingredients that will elevate the symphony of flavors in your dish. Choose prime cuts of beef with a generous amount of marrow for an intense beefy essence. Opt for a full-bodied port wine that boasts a deep, fruity character and a touch of sweetness. Finally, gather an assortment of fresh, crisp vegetables, such as carrots, celery, onions, and garlic, to add a delightful crunch and a burst of vibrant flavors.
Let's cook with our recipes!
BEEF WITH VEGETABLES
Simple and delicious beef with mixed vegetables. You don't have to stick with these vegetables. Change them to your personal taste. Try serving over rice or noodles.
Provided by Marla
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.
- Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.
Nutrition Facts : Calories 266.6 calories, Carbohydrate 9.3 g, Cholesterol 40.3 mg, Fat 20.2 g, Fiber 1.6 g, Protein 12 g, SaturatedFat 6.3 g, Sodium 537.8 mg, Sugar 3.9 g
BASIC BEEF STOCK
Rich, hearty beef stock.
Provided by Wolverine
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 6h10m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Trim root end off onion. Slice or quarter the onion, peel and all. Scrub carrots and chop into 1-inch chunks. In a large shallow roasting pan, place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
- Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot.
- Scrub the potato and chop it into chunks, peel and all. Chop the celery stalks into thirds. Add celery, tomato, parsnip, potato, peppercorns, parsley (including stems), bay leaf, salt, thyme, and garlic to the pot. Pour in the 12 cups of water.
- Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
- To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
Nutrition Facts : Calories 61 calories, Carbohydrate 13.9 g, Fat 0.4 g, Fiber 3.3 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 978.4 mg, Sugar 3.6 g
BEEF STOCK WITH PORT AND VEGGIES
From Ricardo. It looks so yummy. I have not tried it, but when I'll do, I'll add a toast on it and swiss cheese, then broil in the oven like an onion soup ;)
Provided by Boomette
Categories Stocks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, brown the veggies in oil 5 minutes. Add remaining ingredients.
- Cover and let simmer about 20 minutes.
- Adjust seasoning.
Nutrition Facts : Calories 231.6, Fat 6.8, SaturatedFat 0.9, Sodium 1296.1, Carbohydrate 16, Fiber 0.8, Sugar 6.7, Protein 11.3
BEST BEEF STOCK RECIPE
This is the old fashioned way of making Beef stock - one my grandmother taught me - it's worth the extra time and effort.
Provided by Ravenseyes
Categories Stocks
Time 7h10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat your oven to 425°F.
- In a large pan at least 1 inch deep - place your beef bones - bake for 3 hrs at 425°F Remove and cool. Ask your butcher, short bones work as well some meat left on the bone is fine some even like using the oxtail bone, any is really ok.
- Place in a large stock pot and cover with 12 cups of water. Add salt, pepper, thyme and bay leaves - slow cook for 3 hours. Remove bones and herbs.
- You should be left with a nice dark rich color beef stock - this can be sealed in jars or frozen for later use. The heartier the stock the better the soup.
Tips:
- Use a variety of vegetables. This will give your stock a more complex flavor. Some good choices include carrots, celery, onions, leeks, and parsnips.
- Roast the vegetables before adding them to the stock. This will caramelize them and add a deeper flavor to the stock.
- Use a good quality port wine. A dry or semi-dry port is best. Avoid using a sweet port, as this will make the stock too sweet.
- Simmer the stock for at least 2 hours. This will allow the flavors to develop fully.
- Strain the stock before using it. This will remove any solids and make the stock smooth and flavorful.
Conclusion:
Beef stock with port and vegetables is a delicious and versatile ingredient that can be used in a variety of dishes. It's perfect for soups, stews, sauces, and gravies. It's also a great way to add flavor to rice, pasta, and vegetables. With a little effort, you can easily make your own beef stock at home. So next time you're looking for a flavorful and healthy ingredient, give beef stock with port and vegetables a try.
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