The Stock Merchant
Grass-Fed Beef Stock
Grass-Fed Beef Stock
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This fully-flavoured stock is made the traditional way with genuine Australian grass fed, free range cattle.
We roast the bones in small batches, slowly simmer them with our specially selected vegetables and herbs for at least 12 hours, and then reduce the liquid.
Nutritional Info
Ingredients: Water, free range beef and bones, roasted carrots, tomato paste, roasted onions, celery, rosmarinic acid (natural antioxidant), bay leaves.
Provenance of beef bones: Exclusively grass-fed, free range cattle from the pastures of Victoria and New South Wales, with no supplementary food or chemicals used.
Meet The Supplier
The Stock Merchant
At The Stock Merchant, we believe in the power of real, wholesome ingredients to elevate your culinary creations. Our commitment to quality begins with the careful selection of free-range or grass-fed bones, which we slowly simmer with our specially chosen vegetables and herbs for at least 10 hours.
Recipe
Beef Bourguignon
Serves
4-6 people
Ingredients
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3 tsp olive oil or Pepe Saya butter (Australia’s best cultured butter)
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700g free range grass fed beef, preferably chuck or blade, cut into large chunks
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100g smoked streaky free range bacon (sliced)
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350g shallots or pearl onions (peeled)
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250g brown mushrooms (about 20)
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2 garlic cloves, sliced
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2 tablespoons tomato paste
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500ml red wine (a Shiraz or Merlot is perfect)
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500ml The Stock Merchant Free Range Beef Stock
Instructions
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Heat a large oven proof pot (like a Le Creuset) and add 1 tablespoon oil or butter. Fry beef a couple of pieces at a time until browned on all sides, transfer meat to holding pot when finished, use more oil or butter if necessary.
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After finishing beef, fry bacon, shallots, mushrooms, garlic and bouquet garni until lightly browned. Mix in tomato puree and cook for a few minutes, return beef and juices to pot.
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Pour wine and stock into mixture, bring to boil and either simmer on stove for 3 hours or put into oven at 150C. Ensure that the pot is covered with foil with a downwards cone in the middle (so condensation drips back into the mixture). Ensure lid is on.
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Cook for three hours or so. Take out of oven and if the sauce is still watery, let sauces thicken by simmering on oven with the lid off. Add a slurry of flour or cornstarch to further thicken if required.
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Serve with mashed potatoes or rice.
Let customers speak for us
Great product choice. Fruit and vegetables are fresh and a great variety supplied. Delivered straight to my door. Great communication.
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