Homemade Beef Stock
Unlock the rich, savory depths of flavor with this Homemade Beef Stock, the ultimate foundation for soups, stews, and sauces. Crafted with roasted beef bones, caramelized vegetables, and a fragrant blend of herbs and spices, this recipe brings out an unparalleled depth that store-bought versions can’t match. Slow-simmered for hours, the stock is infused with layers of hearty, umami-packed goodness and boasts a silky texture thanks to the natural collagen from marrow and knuckle bones. Whether you're building a comforting bowl of beef noodle soup or enriching a luxurious demi-glace, this homemade beef stock adds a gourmet touch to any dish. Plus, it’s freezer-friendly, making it a must-have for meal prep enthusiasts.
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Recipe Information
Ingredients
- 4 pounds beef bones (marrow or knuckle)
- 3 pieces carrots, roughly chopped
- 3 pieces celery stalks, roughly chopped
- 2 pieces yellow onions, quartered
- 6 pieces garlic cloves, peeled
- 2 tablespoons tomato paste
- 1 tablespoon black peppercorns
- 2 pieces bay leaves
- 5 pieces fresh thyme sprigs
- 5 pieces fresh parsley stems
- 16 cups water
- 2 tablespoons olive oil
Instructions
Preheat your oven to 425°F (220°C).
Place the beef bones in a large roasting pan and drizzle with olive oil. Roast for 30-40 minutes, turning once, until the bones are browned and caramelized.
Add the carrots, celery, onions, and garlic to the roasting pan. Roast for an additional 20 minutes to allow the vegetables to take on some color.
Transfer the roasted bones and vegetables to a large stock pot.
Spread the tomato paste over the bones and vegetables in the pot.
Add the black peppercorns, bay leaves, thyme sprigs, and parsley stems to the pot.
Pour in enough water to completely cover the ingredients (about 16 cups).
Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer gently for 6-8 hours, skimming off any foam or impurities that rise to the surface.
After cooking, remove the pot from heat and allow the stock to cool slightly.
Strain the stock through a fine mesh sieve into another large pot or bowl, discarding the solids.
Let the stock cool to room temperature, then refrigerate overnight. Skim off any solidified fat from the surface before using or storing.
Store the beef stock in airtight containers in the refrigerator for up to 5 days, or freeze for up to 3 months.
Nutrition Facts
Calories |
8657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 844.8 g | 1083% | |
| Saturated Fat | 367.1 g | 1836% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2177 mg | 726% | |
| Sodium | 1324 mg | 58% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 24.5 g | ||
| Protein | 135.3 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 813 mg | 63% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2056 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
