Homemade Beef Stock

I’ve said it before, and I’ll say it again…using the freshest ingredients makes for the best dishes, ever.  Homemade beef stock is truly amazing.   Get some beef bones from your local butcher (I get mine from the local supermarket), and you are set!  This takes some time, but your home will smell amazing!  Get ready for pure goodness.
bones for homemade beef stock
wash the beef bones in cold water
beef stock bones with veggies
place the beef bones on veggies, and rub with tomato paste
roasted beef bones for beef stock
roast the bones and veggies for about 45 minutes…mmmm
slow cooking the homemade beef stock
this is when the magic starts…slow cooking the stock brings out all the amazing flavors

Homemade Beef Stock
Prep time
Cook time
Total time
This homemade beef stock adds amazing depth to any recipe calling for stock. Make a nice big batch, and freeze what you don't need until you do!
Recipe type: Stocks and Sauces
Cuisine: American
Serves: 10
  • 4 to 5 pounds of beef bones, cut into 1 to 2 inch pieces
  • 3 ribs of celery, cut into 1 inch pieces
  • 2 large carrots, cut into 1 inch pieces
  • 2 medium onions, cut into 1 inch pieces
  • ½ cup of tomato paste
  • 8 black peppercorns
  • 3 beef bouillon cubes
  • 2 garlic cloves, rough chop
  • ¼ cup chopped flat-leaf parsley
  • 3 sprigs of fresh thyme
  • 1 bay leaf
  1. Pre-heat oven to 450 degrees F
  2. Rinse bones under cold water
  3. Spread celery, carrots, onions in a large roasting pan and then place the bones on top
  4. Spread tomato paste over the bones
  5. Roast for about 40 minutes, stirring occasionally, or until the bones are nicely browned
  6. Transfer the bones and veggies to a large stockpot.
  7. Add the peppercorns, bouillon cubes, garlic, parsley, thyme, and bay leaf
  8. Set the roasting pan on your stove, and heat on high. Add about 1 cup of water. when the water boils, scrape the browned bits off the bottom of the pan to deglaze it.
  9. Pour the deglazed liquid into the stockpot.
  10. Add enough cold water to cover the bones by 2½ inches.
  11. Bring the stock to a boil
  12. Reduce the heat and simmer for about 2 and half hours, until fully flavored
  13. Strain the stock through a fine mesh sieve into a large bowl...discard the bones and veggies.
  14. When the stock is close to room temp, stick it in the fridge.
  15. The next day, scrape the congealed fat from the surface.






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