Beef Cooking Stock

Store homemade stock in airtight containers in the refrigerator for up to 3 days, or freeze for longer storage. Store store-bought, unopened stock according to package directions.

Deglaze your pan with stock after searing meat to capture all the flavorful browned bits.

Use stock as the liquid base for rice or grains like farro and barley for added flavor.

Chill homemade stock in the refrigerator; the fat will solidify on top, making it easy to skim off before using.

Root vegetables (carrots, parsnips, potatoes)

Herbs (thyme, rosemary, bay leaves)

Aromatics (onions, garlic, celery)

Red wine

Mushrooms

Using water instead of stock in recipes that call for it will result in a less flavorful dish.

Over-salting stock can make it difficult to adjust the seasoning of the final dish; it's better to add salt at the end.