Beef stock is a rich, flavorful base that forms the foundation for countless soups, stews, and sauces. Made by simmering beef bones with aromatic vegetables, herbs, and seasonings, this stock is deeply savory and full of depth. It’s a staple in any kitchen, offering a way to add robust flavor to recipes or even serve as a warming broth on its own. Homemade beef stock is simple to make, though it requires time to slowly extract all the goodness from the bones. The result is a hearty, nutrient-rich stock that’s far superior to store-bought versions and can be frozen for future use.
Ingredients:
- 4-5 lbs beef bones (preferably with marrow, such as knuckle bones or shank)
- 1 large onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 2-3 garlic cloves, smashed
- 2 tbsp tomato paste
- 2 bay leaves
- 6-8 sprigs fresh thyme (or 1 tsp dried thyme)
- 10-12 whole black peppercorns
- 1 tbsp apple cider vinegar (helps extract collagen from the bones)
- 12 cups water (enough to cover the bones)
- Salt to taste (optional)
Instructions:
- Roast the Bones: Preheat your oven to 400°F (200°C). Place the beef bones in a single layer on a baking sheet and roast for 30-40 minutes until they are browned and caramelized. This step adds deep flavor to the stock.
- Sauté the Vegetables: In a large stockpot, heat a small amount of oil over medium heat. Add the onions, carrots, celery, and garlic, and sauté for 5-6 minutes until they begin to soften and caramelize.
- Simmer the Stock: Add the roasted bones to the stockpot along with the tomato paste, bay leaves, thyme, peppercorns, and apple cider vinegar. Pour in enough water to fully cover the bones and vegetables. Bring the mixture to a boil, then reduce the heat to a low simmer.
- Skim the Stock: As the stock simmers, skim off any foam or impurities that rise to the surface with a spoon.
- Simmer for Hours: Let the stock simmer gently for 6-8 hours (or longer if desired), adding more water if necessary to keep the bones submerged. The longer it simmers, the richer the flavor.
- Strain the Stock: Once the stock is done, carefully strain it through a fine-mesh sieve or cheesecloth into another pot or large bowl, discarding the bones and vegetables.
- Cool and Store: Allow the stock to cool to room temperature. Skim off any excess fat that rises to the top (you can also refrigerate it to make the fat easier to remove). Transfer the stock to containers for storage in the refrigerator for up to 5 days or freeze it for up to 3 months.
Homemade beef stock adds an unbeatable depth to your soups, gravies, and sauces, giving your dishes a rich, flavorful base.
