Homemade Beef Stock

Homemade beef stock lends a delicious richness to all your soups, stocks, and risottos. It should be at the top of your list of essentials you keep in your freezer!

beef stock on a marble board

I know what you’re thinking. Do I really need to make beef stock from scratch? The answer is yes! Sure, you can use that stuff out of a can or (gasp!) from a bouillon cube.

Have I ever done that?

Yes. That used to be my go-to. But then I learned to make beef stock from scratch. I can promise you the small amount of effort that goes into making this stock is well worth it. It lends a richness and subtlety to your food that you just can’t get from a can or a dehydrated cube.

What is beef stock used for?

I use beef stock as a base for all kinds of soups (Vegetable Beef Soup), stews (Brunswick Stew), and risottos (Mushroom Risotto). It is terrific as the flavoring liquid in gravy. It’s perfect as a braising liquid for roasts.

beef stock in a large container

How to make beef stock

The most important part of a really good beef stock is the bones. You need 5 or 6 pounds of good, meaty beef bones. There are pretty easy to find these days. Obviously, if you have access to a butcher shop, then you have a terrific source. But even regular grocery stores carry them these days. You can usually find them packaged with the meat. If not, ask.

a baking sheet with beef bones on a marble board

Once you have your bones, you need to roast them. It’s not as much trouble as it sounds like. Just toss them with some oil, salt, and pepper, and pop them in the oven. You can even throw in a few vegetables to add to the flavor

Once the bones are roasted, place them in a large pot with the vegetables, some bay leaves and thyme.

beef bones and vegetables roasted in a roasting pan

Don’t forget to de-glaze your roasting pan!

Nothing fancy. Water works just fine for this particular purpose. Add that to the pot, then add some water.

vegetables, beef bones, herbs, and water in a pot

Bring it to a boil. Then turn it down to simmer for a few hours. Let it cool and strain all the solids out. It’s technically ready to be used right then, but I like to put it in the refrigerator overnight. All the fat will rise to the top and harden over. You can easily just spoon it off.

If your stock looks like jelly when you take it out of the fridge, give yourself a high five! That is exactly what you want.

Can you freeze beef stock?

Absolutely! Beef stock freezes amazingly well! I like to put mine up in 8-ounce packages, but you can use choose whatever quantity you think you’ll use the most.

Expert Tips

  • Make sure your bones have some meat on them. It helps to flavor your stock.
  • Use water to de-glaze your roasting pan. Wines or juices will give your stock an off flavor.
  • Refrigerating the stock overnight allows the fat to rise to the top and harden. That makes it exceptionally easy to spoon off.

When you make this Homemade Beef Stock recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #MSDHospitality.

beef stock on a marble board

Homemade Beef Stock

Traci
This beef stock is hearty and rich. It makes a delicious addition to your soups, stocks, and risottos!
No ratings yet
Prep Time 10 mins
Cook Time 4 hrs 45 mins
Total Time 4 hrs 55 mins
Course Broths
Cuisine American
Servings 12 servings
Calories 31 kcal

Ingredients
 

  • 5-6 pounds beef bones
  • 5 carrots
  • 3 stalks celery
  • 1 head garlic
  • ¼ cup vegetable oil
  • Salt and pepper to taste
  • 2 bay leaves
  • 2 sprigs thyme
  • 5 quarts water

Instructions

  • Preheat oven to 400 degrees.
  • Cut carrots and celery into 2-3 inch long pieces.
  • Peel garlic.
  • Toss bones, carrots, celery, and garlic with oil, salt, and pepper.
  • Place in roasting pan.
  • Roast for 45 minutes.
  • Remove from oven and pour into a large stockpot.
  • Add a little bit of water to the roasting pan.
  • Heat on a burner, stirring, until all the little bits of meat and vegetables come loose and it reduces down just a bit.
  • Pour into stockpot.
  • Add bay leaves, thyme, and water.
  • Bring to a boil and then reduce heat to a simmer.
  • Simmer until the stock reduces by nearly half, about 4 hours.
  • Cool.
  • Pour into a lidded container, straining out solids.
  • Place in refrigerator overnight.
  • Remove from refrigerator and spoon fat from top of stock.
  • Use within a few days or portion and freeze.

Notes

  • Make sure your bones have some meat on them. It helps to flavor your stock.
  • Use water to de-glaze your roasting pan. Wines or juices will give your stock an off flavor.
  • Refrigerating the stock overnight allows the fat to rise to the top and harden. That makes it exceptionally easy to spoon off.

Nutrition

Serving: 1Calories: 31kcalCarbohydrates: 3gProtein: 4.7gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gSodium: 203mgFiber: 1gSugar: 1g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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