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Beef Stock concentrate

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50 portion(s)

Beef stock concentrate

  • 300 grams gravy beef cubed
  • 100 grams celery chopped
  • 2 tomatoes, ripe & quartered
  • 1 Zuchinni, roughly cut
  • 1 onion brown, quartered
  • 2 cloves garlic, fresh
  • 1 teaspoon Peppercorns
  • 2 bay leaves
  • 1 clove, whole
  • 1 level tablespoon fresh rosemary/ thyme leaves
  • 100 grams good medium red wine
  • 300 grams rock salt
  • 2 carrots diced
  • 6
    Preparation 5min
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31

Recipe's preparation

  1. Place all the vegetables and herbs to the bowl, blitz 15 seconds, speed 8

    Add the beef, red wine and rock salt, cook 25 minutes, veroma, speed 2

    Scrape down with the spatula, purée 1 minute gradully working up to speed 9 over 20 sseconds 

    Place stock into an airtight container and refrigerate.


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The mixed herbs I choose reflect my love of French food, adjust to the food you are passionate about. The recipe I've given you will complement without overpowering most beef dishes.

FYI: My beef stock in the fridge has 3 bay leaves and  2 or 3 large cloves of garlic.

For a quick bbq marinade use 2 tablespoons of your stock paste, 250 grams of olive oil and 200 grams of good red wine  and emulsify for 10 seconds on speed 6. Baste your raw meat and leave in the fridge in an airtight container to infuse. Your guests will be amazed at the tenderness and flavour of the cooked meat.

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Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Thank you for sharing this

    Submitted by IzzyD on 29. June 2016 - 13:31.

    Thank you for sharing this recipe - easy and has worked well in my soups, stews, etc. I too used your French ingredients. Will be my standard beef stock now.

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  • Thankyou! Yes, i have made

    Submitted by solarpowered-thermomixing-muso on 25. April 2013 - 14:57.

    Thankyou! Yes, i have made one, based on this recipe - with influences of other stock paste recipies on this site-I cooked the beef on a grill / bbq plate first to get some awesome caramelisation before adding it at the end of the veggie cooking stage... At this stage it's in the fridge but sadly due to a crazy busy life at the moment i haven't even been able to use it in anything!

    I did squish some of the paste between my fingers and yes, discovered that it was not granular. yay!

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  • Hi ladies,  Mine lasts 10

    Submitted by The Smart Kitchen on 23. April 2013 - 22:41.

    Hi ladies, 

    Mine lasts 10 weeks  in the fridge, using a clean spoon each time- by then it's all used.

    yes you can reduce the salt and as you correctly say keep it in the freezer. Could I humbly suggest making a standard batch and tasting the saltiness prior to deciding if you need to reduce it, 1tablespoon of stock and 500ml of water.

    thanks to the awesomeness of the TM it stock isn't granular :) 

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  • How long would this keep in

    Submitted by kymmie on 19. April 2013 - 21:29.

    How long would this keep in the fridge?

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  • If I reduce the salt, put

    Submitted by solarpowered-thermomixing-muso on 16. April 2013 - 15:57.

    If I reduce the salt, put into icecube trays and freeze then it would be like a low-sodium version wouldn't it? The salt is mainly for preserving yes?

    Is it a bit granular with the meat even though it is pulverised or is it pretty smooth?

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