Rich Beef Stock

Elevate your cooking game with this luxurious *Rich Beef Stock*, the ultimate base for soups, stews, and sauces. Crafted with slow-simmered goodness, this recipe begins by roasting beef bones—preferably marrow and joint bones—for a deep, caramelized flavor. The addition of vegetables like carrots, celery, and onions, along with aromatics such as garlic, thyme, and bay leaves, creates a well-rounded, robust broth. A splash of white vinegar helps extract every ounce of richness from the bones during the 10-12 hour simmer, making this stock as flavorful as it is nutrient-packed. Perfect for meal prep, this homemade beef stock is easy to store and freeze, ensuring you always have a gourmet kitchen essential on hand. Whether you're building hearty winter soups or velvety gravies, this recipe guarantees depth and complexity in every dish.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:720 mins

Total Time:740 mins

Servings: 8

Ingredients

• 4 pounds beef bones (preferably marrow and joint bones)
• 2 large carrots, roughly chopped
• 3 celery stalks, roughly chopped
• 2 medium onions, quartered (skins can be left on for color)
• 4 garlic cloves, smashed
• 2 tablespoons tomato paste
• 2 bay leaves
• 4 fresh thyme sprigs
• 1 teaspoon black peppercorns
• 16 cups cold water
• 1 tablespoon white vinegar
• 0 salt (optional, to taste)

Directions

Step 1

Preheat your oven to 425°F (220°C). Place the beef bones in a single layer on a baking sheet and roast for 30-40 minutes, turning once, until dark golden brown.

Step 2

Transfer the roasted bones to a large stockpot or slow cooker. Add the carrots, celery, onions, and garlic to the same baking sheet and roast for 15 minutes or until slightly caramelized.

Step 3

Add the roasted vegetables to the stockpot. Spread the tomato paste over the roasted bones and vegetables.

Step 4

Add the bay leaves, thyme sprigs, and black peppercorns to the pot. Pour in the cold water and the white vinegar, ensuring all ingredients are fully submerged.

Step 5

Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low. Skim off any foam or impurities that rise to the surface during the first hour of cooking.

Step 6

Cover the pot loosely with a lid, allowing some steam to escape. Let the stock simmer very gently for 10-12 hours, stirring occasionally. The long cooking time will extract maximum flavor from the bones.

Step 7

Once cooking is complete, carefully strain the stock through a fine-mesh sieve or cheesecloth into a large bowl or container. Discard the solids.

Step 8

Allow the stock to cool to room temperature before refrigerating. Once chilled, skim off the layer of fat that solidifies on top, if desired.

Step 9

Season the stock with salt if needed and store in airtight containers in the refrigerator for up to 5 days or freeze for longer storage.

Nutrition Facts

Serving size	6374.8 grams (6374.8g)

Amount per serving	% Daily Value*
Calories	8433

Total Fat 817.90g	1049%
Saturated Fat 363.30g	1817%
Polyunsaturated Fat NaNg
Cholesterol 2177mg	726%
Sodium 1782mg	77%
Total Carbohydrate 60.00g	22%
Dietary Fiber 15.70g	56%
Total Sugars 26.80g
Protein 136.20g	272%

Vitamin D 0IU	0%
Calcium 810mg	62%
Iron 13mg	71%
Potassium 2902mg	62%

*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: 6.7%

Carbs: 2.9%