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I've been perfecting my stew stock for years, and this recipe's a game-changer. Trust me, once you've tasted homemade stock, you'll never go back to store-bought. Rich, flavorful, and versatile, it's my secret weapon for soups, sauces, and gravies. Best part? It's ridiculously easy to make. Just toss in some veggies, let it simmer, and voila! You've got liquid gold. Ready to elevate your cooking? Let's dive in and create some kitchen magic together.
Ingredients for Delicious Stew Stock
- Olive oil: Adds richness and depth to the stock, enhancing overall flavor and providing a smooth mouthfeel.
- Onion: Imparts a sweet and savory base flavor to the stock, adding complexity and depth to the overall taste.
- Garlic: Infuses the stock with a robust aroma and flavor, enhancing the overall savory profile of the dish.
- Carrots: Bring a natural sweetness to the stock, balancing out the savory elements and adding a subtle earthy note.
- Celery: Provides a fresh and herbaceous flavor to the stock, contributing a subtle bitterness and enhancing overall depth.
Read more: Stew Recipe Using A Large Stock Pot
Essential Tools for Making Stew Stock
- Large pot: Essential for simmering the stew stock and accommodating all the ingredients.
- Strainer: Necessary for separating the liquid stock from the solid ingredients after simmering.
Stew Stock Recipe
Equipment
- Large pot
- Wooden Spoon
- Strainer
Ingredients:
Main Ingredients
- 2 tbsp Olive Oil
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 2 carrots Carrots, chopped
- 2 stalks Celery, chopped
- 8 cups Water
- 2 leaves Bay Leaves
- 1 tsp Salt
- 1 tsp Black Pepper
Read more: Instant Pot Beef Stock Recipe Guide
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add chopped carrots and celery, cook for another 5 minutes.
- Pour in water, add bay leaves, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer for 2 hours.
- Strain the stock and discard the solids.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Vegetable Stock Recipe Guide
Tips for Making and Freezing Stew Stock in Advance
Make Ahead Instructions
- Let the stew stock cool completely.
- Store in airtight containers in the refrigerator for up to 3 days.
Freezing Instructions
- Cool the stew stock completely.
- Pour into freezer-safe containers or bags.
- Label with the date and store in the freezer for up to 3 months.
Adding a splash of apple cider vinegar to the stew stock recipe can help enhance the overall depth of flavor.
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