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Basic Beef Stock
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Prep Time:
30 minutes
Cook Time:
335 minutes
Total Time:
365 minutes
Slow-simmered beef bone stock infused with roasted veggies and savory seasonings for a deeply flavorful base.
Ingredients:
  • 6 pounds beef soup bones
  • 1 large onion
  • 3 large carrots
  • 0.5 cup water
  • 1 large tomato
  • 1 medium potato
  • 2 stalks celery, including some leaves
  • 0.5 cup chopped parsnip
  • 4 sprigs fresh parsley
  • 1 tablespoon salt
  • 2 teaspoons dried thyme
  • 2 cloves garlic
  • 1 bay leaf
  • 8 whole black peppercorns
Instructions:
  • Preheat the oven to a toasty 450 degrees F (230 degrees C).
  • Trim the root end off the onion and slice or quarter it with the peel on. Place the onion and carrots in a large roasting pan along with the beef bones.
  • Roast uncovered in the preheated oven, turning the bones occasionally, until they are well browned, for about 30 minutes.
  • Discard the fat. Place the browned bones, onion, and carrots into a large soup pot or Dutch oven. Deglaze the roasting pan with 1/2 cup water, then pour the flavorful liquid into the soup pot.
  • Combine tomato, potato, celery, parsnip, whole parsley sprigs, salt, thyme, garlic, bay leaf, and peppercorns in a pot. Add remaining 12 cups of water and bring to a boil. Simmer covered for 5 hours. Strain and discard meat, vegetables, and seasonings.

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