I've developed a shortcut for making very tasty beef stock. But it does take some planning. When I go to brown ground beef for a meat sauce, or sloppy joes, or whatever, I place a lid on the pan to capture the liquid. When the meat is grey, I drain the liquid into a suitable container and place it in the fridge. Ground beef has connective tissue, and fat in it. The fat floats to the top of the liquid and hardens as it cools, to be lifted off and discarded. You are left with a gelled broth that is full of dissolved collagen and flavor. It has sufficient collagen to form into a firm gelatin.
To make this same quality from bones, you need to boil them for about 5 hours to extract the collagen and flavor from the bone structure, cartillage, and marrow.
I did take a day and boil up about 15 lbs. of bones for about ten hours. After draining the broth, I had an amazing broth that I divided into portions and froze. But for a single batch of stew, the ground beef trick works well. After pouring off the broth, continue to brown the ground beef a bit, to enhance the flavor and get that good brown color. Season with salt and save the meat for your next batch of whatever you need browned ground beef for.
Your stew will get additional flavor from the beef and beef fat in your stew. Hope this helps.
Seeeeeya; Goodweed of the North
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