Homemade Beef Stock

Unlock the rich, savory depths of flavor with this Homemade Beef Stock, the ultimate foundation for soups, stews, and sauces. Crafted with roasted beef bones, caramelized vegetables, and a fragrant blend of herbs and spices, this recipe brings out an unparalleled depth that store-bought versions can’t match. Slow-simmered for hours, the stock is infused with layers of hearty, umami-packed goodness and boasts a silky texture thanks to the natural collagen from marrow and knuckle bones. Whether you're building a comforting bowl of beef noodle soup or enriching a luxurious demi-glace, this homemade beef stock adds a gourmet touch to any dish. Plus, it’s freezer-friendly, making it a must-have for meal prep enthusiasts.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 8

Ingredients

• 4 pounds beef bones (marrow or knuckle)
• 3 pieces carrots, roughly chopped
• 3 pieces celery stalks, roughly chopped
• 2 pieces yellow onions, quartered
• 6 pieces garlic cloves, peeled
• 2 tablespoons tomato paste
• 1 tablespoon black peppercorns
• 2 pieces bay leaves
• 5 pieces fresh thyme sprigs
• 5 pieces fresh parsley stems
• 16 cups water
• 2 tablespoons olive oil

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Place the beef bones in a large roasting pan and drizzle with olive oil. Roast for 30-40 minutes, turning once, until the bones are browned and caramelized.

Step 3

Add the carrots, celery, onions, and garlic to the roasting pan. Roast for an additional 20 minutes to allow the vegetables to take on some color.

Step 4

Transfer the roasted bones and vegetables to a large stock pot.

Step 5

Spread the tomato paste over the bones and vegetables in the pot.

Step 6

Add the black peppercorns, bay leaves, thyme sprigs, and parsley stems to the pot.

Step 7

Pour in enough water to completely cover the ingredients (about 16 cups).

Step 8

Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer gently for 6-8 hours, skimming off any foam or impurities that rise to the surface.

Step 9

After cooking, remove the pot from heat and allow the stock to cool slightly.

Step 10

Strain the stock through a fine mesh sieve into another large pot or bowl, discarding the solids.

Step 11

Let the stock cool to room temperature, then refrigerate overnight. Skim off any solidified fat from the surface before using or storing.

Step 12

Store the beef stock in airtight containers in the refrigerator for up to 5 days, or freeze for up to 3 months.

Nutrition Facts

Serving size	6321.5 grams (6321.5g)

Amount per serving	% Daily Value*
Calories	8697

Total Fat 845.90g	1084%
Saturated Fat 367.50g	1838%
Polyunsaturated Fat 2.70g
Cholesterol 2177mg	726%
Sodium 1267mg	55%
Total Carbohydrate 65.00g	24%
Dietary Fiber 15.90g	57%
Total Sugars 26.10g
Protein 136.40g	273%

Vitamin D 0IU	0%
Calcium 671mg	52%
Iron 14mg	76%
Potassium 2160mg	46%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 90.4%

Protein: 6.5%

Carbs: 3.1%