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–+ servings

Homemade Beef Stock

I totally get it... making your own beef stock sounds like a huge task. And if I’m being honest, it can be. Though, if you are a serious home cook, I really do recommend trying to make your own. I always have so much fun trying to make everything from scratch, at least once, if only just to learn the technique and really get an appreciation for that homemade taste.
5 from 12 votes
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Prep Time 40 minutes
Cook Time 8 hours
Total Time 8 hours 40 minutes
Servings 5 quarts
Category Basics

Ingredients
 

Beef

  • Approx. 3 ½ – 4 kg beef soup bones
  • Approx. 1 – 1 ½ kg meaty bones (e.g., beef oxtail, short ribs)

For Cooking

  • 1 – 2 Tbsp unsalted butter
  • 1 Tbsp extra virgin olive oil
  • Approx. 5 quarts water

Vegetables

  • 3 medium onions, peeled and halved
  • 3 medium carrots, washed, peeled, and roughly chopped into thirds
  • 3 leeks, washed and roughly chopped into thirds
  • 3 stalks of celery, washed and roughly chopped into thirds
  • 1 head of garlic, halved crosswise

Herbs

  • 2 bay leaves, whole
  • 3 sprigs of fresh thyme, whole
  • 10 sprigs of fresh parsley, whole (about ⅓ of the bunch)

Spices

  • 2 Tbsp kosher salt (I use Diamond Crystal)
  • 1 Tbsp whole black peppercorns

Instructions

  • Preheat oven to 450ºF.
  • Wash and chop all vegetables. Prepare all herbs and spices.
  • Arrange the beef soup bones onto a sheet pan or roasting pan and place onto the middle rack of the oven. Turn the bones regularly and cook until browned evenly (about 30 to 45 minutes). Remove from the oven and drain fat.
    Approx. 3 ½ – 4 kg beef soup bones
  • Meanwhile, in a skillet or stovetop frying pan, heat butter and oil until foaming subsides. Arrange the meaty bones in the skillet or pan and sear them in butter until evenly browned (about 5 to 10 minutes).
    Approx. 1 – 1 ½ kg meaty bones
    1 – 2 Tbsp unsalted butter
    1 Tbsp extra virgin olive oil
  • Transfer the browned soup bones and meaty bones into a large stock pot. Deglaze both pans by pouring water into them, while still hot, and scraping up all brown bits. Pour the juices into the stock pot.
  • Add enough cold water to cover the browned meat and bones by about 1 inch.
    Approx. 5 quarts water
  • Set over moderate heat. As the liquid begins to simmer, scum will accumulate at the surface. Using a spoon, scrape off the scum until it ceases to accumulate (about 5 minutes).
  • Add onions, carrots, leaks, celery, garlic, bay leaves, thyme, parsley, salt, and pepper to the stock pot. Add more cold water to cover all ingredients by about 1 inch.
    3 medium onions, peeled and halved
    3 medium carrots, washed, peeled, and roughly chopped into thirds
    3 leeks, washed and roughly chopped into thirds
    3 stalks of celery, washed and roughly chopped into thirds
    1 head of garlic, halved crosswise
    2 bay leaves, whole
    3 sprigs of fresh thyme, whole
    10 sprigs of fresh parsley, whole
    2 Tbsp kosher salt
    1 Tbsp whole black peppercorns
  • As the liquid begins to simmer again, continue to scrape off any scum using a spoon.
  • Reduce heat to between low and very low (if necessary, use the lowest setting on your stovetop) and slowly simmer for at least 8 hours (see notes, below).
  • As necessary and from time to time, use a spoon to scrape off any fat or scum that has accumulated at the surface.
  • Taste stock and check for proper seasoning. Continue simmering until convinced that you have extracted the most out of your ingredients.
  • Using a slotted spoon or strainer spoon (or any kitchen utensil with holes), remove all meat, bones, vegetables, and herbs from the stock.
  • Pour stock through a mesh wire strainer or sieve to remove small particles from the stock. Repeat as necessary, using kitchen paper towel to help blot up any remaining fat or scum from the stock.
  • Pour into 24-ounce or 32-ounce individual food storage containers and allow to cool. When cool, fit with airtight lids and refrigerate or freeze.

Notes

  1. A well-made beef stock should simmer for at least 8 hours to extract the most flavor out of your beef bones and vegetables. The simmering stock can be left relatively alone for much of those 8 hours, so don’t feel the need to stand over the stove for the whole time watching it.
  2. It may be tempting to add more than 5 quarts of water to stretch out the stock even more. However, in my experience, adding more than 5 quarts of water (to a stock with the proportions of ingredients above) results in a beef stock that is lighter in color and less rich in flavor.
  3. Never allow the liquid to boil. Fat and scum will incorporate themselves into the stock and will make it cloudy.
  4. Never cover the kettle airtight, unless its contents have cooled completely. Otherwise, the stock can sour.
  5. Cold stock should be gelatinous — this is a good thing! It will loosen when reheated.

Nutrition

Calories: 517kcal | Carbohydrates: 22g | Protein: 44g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 135mg | Sodium: 3041mg | Potassium: 1221mg | Fiber: 4g | Sugar: 7g | Vitamin A: 7417IU | Vitamin C: 20mg | Calcium: 144mg | Iron: 7mg
Nutrition Disclaimer