Homemade Beef Stock

5 from 1 vote

Homemade beef stock is perfect for your beef stews and braised meats! It's delicious and you get to control all of the flavors, plus it leaves out any additives that store-bought stock may have.

Prep Time15

Cook Time8

cool time1

Total Time8 15

Course: Soup

Cuisine: American

Diet: Gluten Free

Servings: cups

Calories: 15kcal

Author: Vincent DelGiudice

Cost: $15

Equipment

1 large stock pot

Ingredients

2 lbs beef bones
2 carrots
1 celery
3 garlic, cloves
2 bay leaves
1 onion
1 lemon
1 bunch rosemary
1 bunch thyme
1 bunch parsley

Instructions

Preheat oven to 425℉. Place beef bones on a baking sheet. Season with salt and pepper. Roast in the oven for 45 minutes.
Place roasted beef bones, carrots, celery, onion, bay leaves, thyme, parsley, rosemary, lemon, and garlic. Fill the pot up with water so that all the ingredients are covered. Raise the heat to high.
Bring the stock to a boil and then lower it to a very low simmer. Cover the pot and simmer for 7-8 hours. You can lower the simmer time to 3-4 hours but increase the simmering level a bit higher. Still, the longer simmer will provide the best flavor.
Place the stock in a container. Refrigerate overnight. The following day, remove the layer of fat from the top of the stock. Then refrigerate for up to 4 days or freeze for up to 6 months

Notes

Find beef bones that still have some meat left on the bone. It's not beef stock if you don't have some actual meat.
Roasting the bones provides the stock with a caramelized, savory flavor.
Simmer time is extremely important to flavor and gelatin content. The longer you simmer, the more flavor you have and the more collagen will cook and release from the beef and cook into gelatin. The stock will look more bouncy and will give the soup or stew a thicker texture.
Storing the stock is just as important. Store for up to 6 months in the freezer and use all winter!

Nutrition