Homemade Beef Stock

Homemade Beef Stock

Roasted beef bones simmer low and slow into a deeply savory, richly colored stock.

Total 12 hr 25 min Makes 16 oz Calories 45/serving

Dietary

Keto, Wheat free, Dairy free, Nut free

Roasting the bones first builds a deep caramelized flavor before a long, gentle simmer with aromatic vegetables and herbs. The result is a rich, gelatinous stock perfect for soups, braises, and sauces that benefit from real depth.

Ingredients

  • 4 pounds beef bones (marrow and knuckle bones)
  • 2 tablespoons tomato paste
  • 2 tablespoons vegetable oil
  • 2 yellow onions, quartered
  • 3 carrots, roughly chopped
  • 3 stalks celery, roughly chopped
  • 6 cloves garlic, smashed
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • 4 sprigs fresh thyme
  • 1 tablespoon apple cider vinegar
  • 5 quarts cold water
  • 1 teaspoon kosher salt

Method

  1. Preheat the oven to 450°F. Arrange the beef bones on a large roasting pan or rimmed baking sheet in a single layer.

  2. Roast the bones until deeply browned, turning once halfway through, about 45 minutes.

  3. Remove the bones and brush lightly with 2 tablespoons tomato paste. Return to the oven and roast until the paste darkens, about 10 minutes.

  4. Meanwhile, heat the vegetable oil in a 12-quart stock pot over medium-high heat. Add the onions, carrots, and celery and cook, stirring occasionally, until lightly browned, about 8 minutes.

  5. Add the garlic and cook, stirring, until fragrant, about 1 minute.

  6. Transfer the roasted bones to the stock pot, scraping any browned bits from the roasting pan with a splash of water and adding them to the pot.

  7. Add the bay leaf, peppercorns, thyme, apple cider vinegar, and cold water to the pot. The water should cover the bones by about 1 inch.

  8. Bring to a gentle simmer over high heat, then reduce the heat to low. Skim off any foam that rises to the surface during the first 30 minutes.

  9. Partially cover the pot and simmer gently, without boiling, for 10 to 12 hours, topping off with water as needed to keep the bones submerged.

  10. Remove the pot from heat and strain the stock through a fine-mesh sieve into a large heatproof container, discarding the solids.

  11. Stir in the salt. Let the stock cool to room temperature, then cover and refrigerate.

  12. Once chilled, skim the hardened fat from the surface before using or freezing the stock in portioned containers.

Rate this recipe

★ 4.6 (1)

Homemade Beef Stock

Roasting the bones first builds a deep caramelized flavor before a long, gentle simmer with aromatic vegetables and herbs. The result is a rich, gelatinous stock perfect for soups, braises, and sauces that benefit from real depth.

12 hr 25 min 16 oz 45 cal

Ingredients

  • 4 pounds beef bones (marrow and knuckle bones)
  • 2 tablespoons tomato paste
  • 2 tablespoons vegetable oil
  • 2 yellow onions, quartered
  • 3 carrots, roughly chopped
  • 3 stalks celery, roughly chopped
  • 6 cloves garlic, smashed
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • 4 sprigs fresh thyme
  • 1 tablespoon apple cider vinegar
  • 5 quarts cold water
  • 1 teaspoon kosher salt

Method

  1. 1

    Preheat the oven to 450°F. Arrange the beef bones on a large roasting pan or rimmed baking sheet in a single layer.

  2. 2

    Roast the bones until deeply browned, turning once halfway through, about 45 minutes.

  3. 3

    Remove the bones and brush lightly with 2 tablespoons tomato paste. Return to the oven and roast until the paste darkens, about 10 minutes.

  4. 4

    Meanwhile, heat the vegetable oil in a 12-quart stock pot over medium-high heat. Add the onions, carrots, and celery and cook, stirring occasionally, until lightly browned, about 8 minutes.

  5. 5

    Add the garlic and cook, stirring, until fragrant, about 1 minute.

  6. 6

    Transfer the roasted bones to the stock pot, scraping any browned bits from the roasting pan with a splash of water and adding them to the pot.

  7. 7

    Add the bay leaf, peppercorns, thyme, apple cider vinegar, and cold water to the pot. The water should cover the bones by about 1 inch.

  8. 8

    Bring to a gentle simmer over high heat, then reduce the heat to low. Skim off any foam that rises to the surface during the first 30 minutes.

  9. 9

    Partially cover the pot and simmer gently, without boiling, for 10 to 12 hours, topping off with water as needed to keep the bones submerged.

  10. 10

    Remove the pot from heat and strain the stock through a fine-mesh sieve into a large heatproof container, discarding the solids.

  11. 11

    Stir in the salt. Let the stock cool to room temperature, then cover and refrigerate.

  12. 12

    Once chilled, skim the hardened fat from the surface before using or freezing the stock in portioned containers.