Beef Stock

If you were to take a look inside my fridge at any given time, there’s a very strong chance that you would see various containers of stocks: chicken, beef, and vegetable. For some reason it’s the one thing that I can never remember if I have or not while shopping. So I inevitably buy more and then have two or three containers of stock in my fridge. I doubt I’m alone in this.

So this chapter is a collection of some of my favorite recipes that use varying amounts of stock. While I wrote it for beef stock–and I think the recipes work best with beef stock–any leftover stock from vegetable to chicken could be used for most of them, except for maybe the Bloody Mary and the Pho recipe. Those really do need beef stock specifically.