Rich Beef Stock
Elevate your cooking game with this luxurious *Rich Beef Stock*, the ultimate base for soups, stews, and sauces. Crafted with slow-simmered goodness, this recipe begins by roasting beef bones—preferably marrow and joint bones—for a deep, caramelized flavor. The addition of vegetables like carrots, celery, and onions, along with aromatics such as garlic, thyme, and bay leaves, creates a well-rounded, robust broth. A splash of white vinegar helps extract every ounce of richness from the bones during the 10-12 hour simmer, making this stock as flavorful as it is nutrient-packed. Perfect for meal prep, this homemade beef stock is easy to store and freeze, ensuring you always have a gourmet kitchen essential on hand. Whether you're building hearty winter soups or velvety gravies, this recipe guarantees depth and complexity in every dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds beef bones (preferably marrow and joint bones)
- 2 large carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 2 medium onions, quartered (skins can be left on for color)
- 4 garlic cloves, smashed
- 2 tablespoons tomato paste
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 teaspoon black peppercorns
- 16 cups cold water
- 1 tablespoon white vinegar
- salt (optional, to taste)
Instructions
Preheat your oven to 425°F (220°C). Place the beef bones in a single layer on a baking sheet and roast for 30-40 minutes, turning once, until dark golden brown.
Transfer the roasted bones to a large stockpot or slow cooker. Add the carrots, celery, onions, and garlic to the same baking sheet and roast for 15 minutes or until slightly caramelized.
Add the roasted vegetables to the stockpot. Spread the tomato paste over the roasted bones and vegetables.
Add the bay leaves, thyme sprigs, and black peppercorns to the pot. Pour in the cold water and the white vinegar, ensuring all ingredients are fully submerged.
Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low. Skim off any foam or impurities that rise to the surface during the first hour of cooking.
Cover the pot loosely with a lid, allowing some steam to escape. Let the stock simmer very gently for 10-12 hours, stirring occasionally. The long cooking time will extract maximum flavor from the bones.
Once cooking is complete, carefully strain the stock through a fine-mesh sieve or cheesecloth into a large bowl or container. Discard the solids.
Allow the stock to cool to room temperature before refrigerating. Once chilled, skim off the layer of fat that solidifies on top, if desired.
Season the stock with salt if needed and store in airtight containers in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
8433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 817.9 g | 1049% | |
| Saturated Fat | 363.3 g | 1816% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2177 mg | 726% | |
| Sodium | 1782 mg | 77% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 26.8 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 810 mg | 62% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2902 mg | 62% | |
*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.
