The key to many great recipes starts with a great stock. This recipe for Beef Veal or Game Stock is the perfect start for your next dish and can be made in advance and frozen for use later. The recipe below is your basic beef or veal stock.

Stocks and sauces play an important role in the culinary world. They are the perfect kitchen companion as they are easy to prepare and utilize scraps that would otherwise be wasted. The ability to create delicious stocks will be your ticket to deep rich flavor.

To create the basic game stock, proceed exactly as you would for the beef or veal stock. The difference, however, is that you must substitute three pounds of duck, rabbit, venison or other wild game bones into the stock pot in place of the veal or beef bones. Other than the shellfish stock, game stock is used more often in Cajun and Creole cuisine than any other sauce base.

Looking For Other “Flippin” Amazing Recipes?

Head on over to our Recipe Index for over 1,200 recipes to try at home! The index is fully searchable by both category and ingredient. We hope you love our recipes as much as we do!

Show Us Some “Flippin” Love

If you try this recipe, be sure to rate it, leave a comment or tag #flipflopfoodies on Instagram. You can also follow us on Facebook, Instagram, and Pinterest.

Beef Veal or Game Stock

5 from 1 vote

Recipe by Flip Flop Foodies Course: Roux’s Stocks Sauces & MarinadesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 6 lbs 6 marrow bones

• 3 3 onions, unpeeled and quartered

• 3 3 carrots, peeled and sliced

• 3 3 celery stalks, peeled and chopped

• 3 3 heads garlic, cut in half to expose pods

• 2 2 bay leaves

• 4 4 sprigs parsley

• 15 15 whole black peppercorns

• 1 tsp 1 whole thyme

• 2 gallons 2 water

• 3 cups 3 dry red wine

Directions

• Preheat oven to 400°F.  Have a butcher select 6 pounds of beef or veal marrow bones, depending on stock desired.  
• Place bones, onions, carrots, celery and garlic in a roasting pan.  
• Cook 30 – 45 minutes or until bones are golden brown.  
• Place browned bones, cooked vegetables, bay leaves, parsley, peppercorns, thyme and water in a 3-gallon stockpot.
• Deglaze roasting pan with red wine and add to stockpot.
• Bring to a rolling boil, reduce to simmer and cook 6 – 8 hours, adding water if necessary to retain volume.  
• During this process, skim off impurities that rise to surface of pot.  Remove pot from heat and strain stock through cheesecloth or a fine sieve.  Allow stock to rest 1 hour, then skim off oil that rises to top.
• Return stock to a low boil and reduce to 2 quarts.  Use as-is to make gravy or as a base for demi-glace.

Inspired by “The Encyclopedia of Cajun and Creole Cuisine” – John Folse