Nothing Beats the Rich Flavor of Homemade Beef Stock (2024)

Homemade beef stock is easy to make with roasted beef bones and trimmings, along with vegetables, water, and herbs. Although it takes several hours for the stock to simmer to perfection, the hands-on preparation time is under 30 minutes, meaning that without much effort you will have a rich beef stock to use for a variety of recipes.

Homemade beef stock or broth is a good reason to keep the meat trimmings from roasts and steaks.Use a variety of beef bones, such as neck bones, shanks, ribs, etc., along with some beef itself. For this recipe, you'll need a roasting pan, a stockpot large enough to accommodate the bones and vegetables, and a fine-mesh strainer with cheesecloth for straining the final stock.

Beef Stock vs. Beef Broth

Although beef stock and beef broth can be used interchangeably in recipes, they differ. And that is...bones. Stock is always cooked with bones, while broth is not. The broth is typically cooked with meat (except for vegetable broth) and does not necessarily have bones included.

Tips for Making Beef Stock Recipe

Freeze carefully - The stock will expand as it freezes, so if using glass jars, it's especially important to leave plenty of headspace. To be safe, leave the tops resting on the jars until the stock is frozen, then screw them on, but not too tight.
Save your scraps - Keep food storage bags in the freezer, one for meat scraps and one for vegetable trimmings so you can make both beef andvegetable brotheasily at home.

What You'll Need to Make This Rich Beef Stock Recipe

A Sturdy Roasting Pan

A Nice Big Stockpot

A Sieve or Colander

“Beef bones were on sale so I made a batch of Rich Beef Stock. Roasting the bones on the front end of the recipe deepened the color of the stock. I simmered for 6 hours to extract flavor from the bones and meat and am delighted to freeze 7 cups of stock for later use.” —Mary Jo Romano

Nothing Beats the Rich Flavor of Homemade Beef Stock (4)

A Note From Our Recipe Tester

Ingredients

5 to 6 pounds beefbones and trimmings
2 medium onions, peeled, quartered
2 large carrots, peeled and cut into 2-inch pieces
2 stalks celery, with leaves, cut into 2-inch pieces
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2 tablespoons olive oil
1 tablespoon tomato paste
3 1/2 quartswater, divided
1 large bay leaf, or 2 small bay leaves
3 to 4 sprigs fresh parsley
1/4 teaspoon dried thyme, or 1 to 2 sprigs fresh thyme
1/2 teaspoon black peppercorns

Steps to Make It

Gather the ingredients.
Trim larger pieces of beef from 5 to 6 pounds beef bones and cut them into 1-inch pieces.Position a rack in the center of the oven and heat to 400F.
Put the bonesand beef pieces in an extra-large roasting pan. Roast, turning a few times so the beef browns evenly, about 40 minutes.
Add 2 medium onions (peeled and quartered), 2 large carrots (peeled and cut into 2-inch pieces), and 2 stalks celery with leaves (cut into 2-inch pieces) to the pan. Stir in 2 tablespoons olive oil into the pan being sure to coat mixture.
Roast for 1 hour to 1 1/2 hours more, turning a few times so the mixture roasts evenly.

See Also
How to Make Meat Stock (with Chicken or Beef)
Transfer the beef and vegetables to a large stockpot and set aside.
Pour off any excess grease from the roasting pan and place over medium heat. Add 1 tablespoons tomato paste and cook, stirring continuously, until the mixture darkens, about 2 minutes.
Add 2 cups of the water and bring to a boil over high heat. Reduce the the heat to low and simmer, scraping the brown bits from the bottom and sides of the pan.
Add the tomato paste mixture to the stockpot, along with the remaining 3 quarts of water. If the liquid doesn't quite cover the bones, add a little more water.
Add 1 large bay leaf, 3 to 4 sprigs fresh parsley, 1/4 teaspoon dried thyme (or 1 to 2 sprigs fresh thyme), and 1/2 teaspoon black peppercorns.
Bring to a boil over medium-high heat. Skim off any foamy scum from the top.
Reduce the heat to a simmer, partially cover, and simmer for 4 to 6 hours, or until the flavors become rich and concentrated.
Strain through a cheesecloth-lined strainer into a large bowl. Discard the solids. Let the liquid come to room-temperature before covering and transferring to the refrigerator.
When the fats solidify, skim from the surface and discard.
Ladle into 1-, 2-, or 4-cup freezer containers or jars, leaving about an inch of headspace. Refrigerate and use within four days or freeze for up to three months.

How to Store and Freeze

Beef stock can be kept in an airtight container in the refrigerator for up to four days.
To freeze beef stock, place in an airtight freezer-safe container, glass jar, or bag—leaving enough room for expansion—and freeze for up to three months.

Quick and Simple Broth Substitutes

Southern Appetizers
Vegetable Recipes
Carrot Recipes
Tomatoes Recipes

Nutrition Facts (per serving)
1088	Calories
80g	Fat
5g	Carbs
87g	Protein

Nutrition Facts
Servings: 8
Amount per serving
Calories	1088
% Daily Value*
Total Fat 80g	103%
Saturated Fat 35g	173%
Cholesterol 340mg	113%
Sodium 276mg	12%
Total Carbohydrate 5g	2%
Dietary Fiber 1g	4%
Total Sugars 2g
Protein 87g
Vitamin C 5mg	27%
Calcium 79mg	6%
Iron 10mg	53%
Potassium 953mg	20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

Tomato
beef stock
american
family dinner

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