Homemade Beef Stock
This beef stock is hearty and rich. It makes a delicious addition to your soups, stocks, and risottos!
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.