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Homemade beef stock in a jar surrounded by tomatoes, celery, and other vegetables.

Homemade Beef Stock

Course: Stock
Keyword: beef, Homemade broth, Stock
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 4 people
Calories: 220kcal
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.  
Print Recipe


  • Stock pot


  • 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 large leek thickly sliced
  • 1 medium celery stalk thickly sliced
  • mushrooms button, quartered, about 1 cup
  • 1 cup dry vermouth or white wine
  • 2 medium tomatoes halved
  • 10 sprigs thyme fresh
  • 5 sprigs parsley fresh
  • 3 bay leaves


  • 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 tbsp 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. 
  • Put the remaining 2 tbsp oil and the onion, carrot, leek, celery, 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. 
  • 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 vermouth and bring to a boil, using a wooden spoon to scrape up any stuck-on bits from the bottom of the pan. Add the liquid to the bones and vegetables. Add about 1 gallon of water, and bring to a boil over high heat. Add the tomatoes, thyme, parsley, and bay leaves. 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. 
  • 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 cups of stock. (The stock can be refrigerated for up to 2 days or frozen for up to 2 months. 


Calories: 220kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 369mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4114IU | Vitamin C: 21mg | Calcium: 44mg | Iron: 1mg