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Quick Beef Stock

4.31 from 42 votes


  • 1 ½ oz. Extra Virgin Olive Oil
  • 3 ½ @ 32oz Unsalted Beef Flavor Store bought Stock, enough to cover ALL your vegetables Total ounces 112 ounces
  • 2 pounds approx. Onions – large dice
  • 2 pounds approx. Carrots – large dice (not peeled)
  • 2 pounds approx. Celery – large dice (use the entire stalk)
  • 1 or 2 Leeks cut into 1” piece depending on the size use white AND green leaves
  • Approx. 10 to 15 sprigs Fresh thyme not chopped
  • 15/20 @ Black Peppercorns
  • 1 28 ounces can Tomato Puree
  • 1 @ 6 oz. cans Tomato Paste


Makes (approx.) 4 Quarts (the Chef uses a 12 Quart Pot)

  • Heat Oil in a large frying when hot add onions and cook until golden brown (this could take 10/15 minutes).  
  • In a large Stock Pot, All the chopped vegetables and the caramelized onions, Peppercorns, Tomato puree and paste, add the store bought stock and mix in until blended.
  • Bring to boil, and then reduce heat to a VERY VERY LOW simmer.  Stir occasionally.  Cook for 4 ½ to 3 Hours.
  • Strain through a strainer and portion into freezable containers.
  • The stock will stay fresh in the fridge for 4/5 days MAX and 17 years in the freezer.
Like this recipe?Please share it with your family and friends!
Chef Jean-Pierre

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