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How to Make Beef Stock
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Prep Time:
10 minutes
Cook Time:
405 minutes
Total Time:
415 minutes
Elevate your dishes with rich beef stock made by roasting marrow bones and simmering with aromatic veggies and herbs.
Ingredients:
  • Olive oil
  • 4-5 pounds meaty beef stock bones (with lots of marrow), including some knuckle bones if possible, cut to expose the center marrow, and include at least a couple veal bones if you can, for their gelatin
  • 1 pound stew meat (chuck or flank steak) and/or beef scraps, cut into 2-inch chunks
  • 1-2 medium onions, peeled and quartered
  • 1-2 large carrots, cut into 1-2 inch segments
  • Handful celery tops, or 1 large celery rib, cut into 1-inch segments
  • 2-3 cloves garlic, unpeeled
  • Handful parsley, including stems and leaves
  • 1-2 bay leaves
  • 10 peppercorns
Instructions:
  • Preheat the oven to 400°F.
  • Prepare for roasting: Gently coat stew meat, carrots, and onions with a touch of flavorful olive oil. Arrange stock bones, stew meat, carrots, and onions in a spacious roasting pan. Roast in the oven for roughly 45 minutes, ensuring even browning by flipping halfway. Adjust heat if bones start to char - aim for perfect browning not burning. Once everything is beautifully browned, transfer to a large stockpot.
  • Deglaze the roasting pan: Put the roasting pan on the stovetop over low heat to cover 2 burners. Pour 1/2 to 1 cup of hot water into the pan and use a metal spatula to scrape up all the browned bits. Transfer the contents into the stockpot.
  • Enhance flavors with vegetables and water: In a stock pot, combine celery tops, garlic, parsley, bay leaves, and peppercorns. Fill the pot with cold water until the bones are submerged by 1 to 2 inches. Bring to a gentle simmer over high heat, then reduce to low heat, maintaining a temperature between 180° and 200°F. Cover loosely and simmer undisturbed for 3 to 6 hours to develop rich flavors.
  • Periodically remove fat and scum: While the stock simmers, monitor for any fat or scum floating on the surface. Skim them off using a large metal spoon. Remember not to dispose of the fat in your kitchen sink; store it in a container for future use or throw it away.
  • Strain the stock: After cooking for at least 3 hours (or ideally 6 to 8 hours), delicately remove the bones, meat chunks, and vegetables from the pot using a slotted spoon or spider ladle and discard them. If you spot a piece of marrow, taste it – it's a treat. Line a large 8-quart pot with a fine mesh sieve, optionally layered with cheesecloth, and pour the stock through to strain out any remaining solids.
  • Cool the stock to room temperature, then chill in the refrigerator until the fat solidifies at the top. For freezing, remove the solidified fat, pour the stock into a jar or plastic container, leaving 1 inch of headroom to allow for expansion. Your feedback is valuable to us! Please consider rating and commenting below.

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