Homemade Beef Stock

Course: Stock

Cuisine: American / French

Prep Time: 20

Cook Time: 6

Total Time: 6 20

Servings: people

Calories: 84kcal

Author: Kris Longwell

This homemade beef stock takes some time to prepare, but it is the basis for taking recipes that call for beef stock from ordinary to extraordinary.

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Equipment

Stock pot

Ingredients

4 lbs beef bones such as ribs or marrow bones
¼ cup vegetable oil
1 large yellow onion quatered
1 large carrot thickly sliced
1 medium celery stalk thickly sliced
1 leek rinsed and sliced
1 lb mushrooms button, quartered
½ cup white wine or broth or water
2 medium tomatoes halved
5 sprigs thyme fresh
3 sprigs parsley fresh
3 bay leaves

Instructions

Position a rack in the center of the oven, and heat the oven to 400°F.
Arrange the beef bones in a single layer in a large flameproof roasting pan. Drizzle with 2 tablespoon of the oil and then rub the oil all over the bones. Roast, turning the bones every 20 minutes, until deep brown, about 1 hour.
4 lbs beef bones, ¼ cup vegetable oil
Put the remaining 2 tablespoon of oil and the onion, carrot, celery, leek, and mushrooms in an 8-quart stockpot. Cover and cook over low heat, stirring once or twice, until tender, about 15 minutes. Uncover, raise the heat to medium, and cook until the vegetables are browned in spots, about 3 minutes.
1 large yellow onion, 1 large carrot, 1 medium celery stalk, 1 leek, 1 lb mushrooms
Transfer the bones to the pot with the vegetables, leaving any rendered fat in the pan.
Discard the fat from the pan, and set the pan over medium heat. Add the wine (or water) and bring to a boil, using a wooden spoon to scrape up any stuck-on bits from the bottom of the pan. Pour the liquid from the pan into the stock pot with the bones and vegetables. Add the tomatoes, thyme, parsley, and bay leaves, and 1½ gallons of water to the stock pan. Bring to a boil and then reduce the heat to low and simmer gently, uncovered - the stock should barely bubble - for 6 hours, topping up the water level occasionally to keep the solids covered.
½ cup white wine, 2 medium tomatoes, 5 sprigs thyme, 3 sprigs parsley, 3 bay leaves
Strain the stock through a fine sieve into a large bowl and let cool to room temperature. Chill overnight, then skim off the layer of congealed fat. You'll have about 7 to 8 cups of stock. The stock can be refrigerated for up to 2 days or frozen for up to 2 months.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Marrow bones can often be found in the frozen section of the meat department of many well-stocked supermarkets or from a butcher's meat market. If you can't find them, ask the butcher; they can probably get some for you. Be sure to ask ahead of time when you plan on making the stock. They may need to save some for you.

We often double the recipe and freeze it in several containers. The stock will keep in the fridge for up to 2 weeks and will freeze for up to 2 months.

Nutrition