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Homemade Beef Stock

This beef stock is hearty and rich. It makes a delicious addition to your soups, stocks, and risottos!
Prep Time10 mins
Cook Time4 hrs 45 mins
Total Time4 hrs 55 mins
Course: Broths
Cuisine: American
Servings: 12 servings
Calories: 31kcal
Author: Traci


  • 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


  • 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.


  • 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.


Serving: 1 | Calories: 31kcal | Carbohydrates: 3g | Protein: 4.7g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Sodium: 203mg | Fiber: 1g | Sugar: 1g