Beef stock - what to do?

[Delphinus]

Hi all,

A while back, I restocked my pantry and bought some Rachel Ray beef stock. I don't know why, as I've never cooked with beef stock, but I did.

Anyway, it's coming up to it's best used by date and I could freeze it, but it doesn't solve the problem of what to do with it.

How do *you* use beef stock?

Thanks!

[Arkansas Granny]

1. I mostly use stock to replace part of the water when I'm making soups.

It really intensifies the flavor.

[Delphinus]

7. I can do that

with a vegetable soup I make. I do use a bit of beef with it ... so just add stock then water. Sounds good! Looks like, from all the great feedback, I'll be buying more beef stock for future uses!

[htuttle]

2. French Onion Soup and Irish Stew are two of the big uses for me

I use it if I'm making a beef gravy for meat, too.

If you want to use a lot of it up at once, make a big pot of French Onion Soup and then freeze some of that.

BTW, If you want to freeze the stock by itself, I'd suggest using an ice cube tray(s) so that you don't have to defrost all of it just to use some of it.

[Delphinus]

6. Good idea.

I've just found the French Onion recipe that Stinky the Clown posted a few weeks ago. That sounds perfect.

[Stinky The Clown]

12. While that recipe called for both beef and chicken stock, it would work just as well .....

.... with all beef stock.

[Lucinda]

13. That recipe sounds incredible doesn't it?

I cant wait to try it!

[Marrah_G]

20. Those are my biggest uses for it also!

[Tesha]

3. soups, stews...

personal favs..

oxtail stew and Italian wedding soup

[Delphinus]

8. Maybe I'll try the Italian wedding soup.

I had oxtail stew put before me when I was pregnant (long, long time ago), and have never been able to see it, smell it, taste it, be in the same room with it, since then.

[Stinky The Clown]

11. Italian wedding soup wants chicken stock, not beef

The beef might be too strong a flavor to balance well with the rest of the ingredients.

[Tesha]

19. family recipe..

good beef stock - low salt
tiny meatballs - good italian seasonings, parsley, parm, egg, fresh bread crumbs, lean ground beef - or pork, turkey, veal
farfalle - aka bow tie pasta

very tasty, easy, and the flavors balance quite well

[grasswire]

4. chili

I always use Better Than Bouillon when making chili.

[Delphinus]

5. Hmm ...

Can you share the recipe? I've never used bouillon in chili, so this might be good. Thanks!

[grasswire]

9. ?

Question: is what you are using a concentrate? Or full strength with water included?

[Delphinus]

14. That's a real good question.

I think, based on reading the ingredients, it's concentrated beef stock.

[Lucinda]

10. You can also cook it down and use it as a dipping sauce for hot roast beef sandwiches

Like a beef dip. I make my own, so I don't know what her brand tastes like, but if you condense the flavors by cooking it down it would probably make a good au jus.

[Richard Steele]

16. Kinda what I was thinking- he could add fruit, salt & vinegar, and reduce it to "steak sauce".

I did that the other week with a cheap can of tangerines,
some LaChoy low-sodium soy sauce, and plain white vinegar at the end;
it was very well-received.

[Lucinda]

18. Yet another thing I need to experiment with!

I've never made my own steak sauce. Glad you mentioned it.

[eleny]

15. In meatloaf

I use it as the liquid for moistening meatloaf. It adds such good flavor.

P.S. You can also freeze it in an ice cube tray and keep the cubes in plastic bags for when you need one or two to jazz up a dish such as adding it to veggies or rice.

[Tsiyu]

17. Slice some red onions into rings 1/2" thick

Salt and pepper and fry, turning once, in small bit of olive oil til almost black. Put away. (Or cook after reducing stock.)

Meanwhile pour stock in saucepan, add your favorite beef herbs (a bay leaf is nice but take out before serving.)

Let come to boil, simmer a few minutes. Add 1/4 cup port (if just a small container of beef stock) or another flavorful red wine, let simmmer til it reduces to nice thickness. Could take a while.

Add onions til heated, serve over taters or rice or noodles or grits.