Homemade Beef Stock

Name: Homemade Beef Stock
Prep time: 30 min
Cook time: 12 h
Total time: 12 h 30 min
Yield: 12 servings
Ingredients: 4 lb beef bones, mix of marrow and knuckle bones; 2 lb meaty beef bones (oxtail or short ribs work beautifully); 2 medium medium onions, quartered; 3 large large carrots, chopped into 2-inch pieces; 3 stalk stalks celery, chopped into 2-inch pieces; 2 tbsp tomato paste; 1 head head garlic, halved crosswise; 3 sprig sprigs fresh thyme; 2 bay leaves bay leaves; 1 bunch fresh parsley stems (save the leaves for something else); 1 tsp black peppercorns; 5 quarts cold water

Deep Brown Beef Stock from Roasted Bones

The difference between good stock and great stock is all in the browning — these bones spend serious time in a hot oven, developing layers of caramelized flavor that no shortcut can match. Twelve hours later, you'll have liquid gold that sets up firm in the fridge and transforms everything it touches.

AmericanSauceHigh ProteinMeal PrepSlow CookerBeef

Prep30 min

Cook12 hrs

Total12 hrs 30 min

Servings12

Difficultymedium

Nutrition

fat0g

carbs1g

protein3g

calories15

Ingredients

4 lbbeef bones, mix of marrow and knuckle bones
2 lbmeaty beef bones (oxtail or short ribs work beautifully)
2 tbsptomato paste
1 tspblack peppercorns
5 quartscold water

aromatics

2 mediummedium onions, quartered
3 largelarge carrots, chopped into 2-inch pieces
3 stalkstalks celery, chopped into 2-inch pieces
1 headhead garlic, halved crosswise

herbs

3 sprigsprigs fresh thyme
2 bay leavesbay leaves
1 bunchfresh parsley stems (save the leaves for something else)

Instructions

Crank your oven to 450°F and spread the bones across one or two large rimmed baking sheets in a single layer. Give them room to breathe — overcrowding means uneven browning.
Roast the bones for 45 minutes, flipping them halfway through with tongs. You're looking for deep mahogany color on all surfaces — this browning is where your flavor lives.
⏱ 45 min
Scatter the onions, carrots, and celery around the bones and roast everything together for another 20 minutes. The vegetables should be golden and starting to caramelize at the edges.
⏱ 20 min
Brush the tomato paste over the bones and vegetables — don't be shy about coating them well. Roast for 5 more minutes until the paste has darkened and smells sweet and concentrated.
⏱ 5 min
Transfer everything to your largest stockpot. Pour hot water onto the roasting pans and scrape up every bit of those gorgeous browned drippings — that's pure flavor you don't want to waste.
Pour the deglazing liquid into the pot and add the garlic, thyme, bay leaves, parsley stems, and peppercorns. Cover everything with cold water by about 2 inches — the bones should be completely submerged.
Bring to a very gentle simmer over medium heat, which will take about 30 minutes. As it heats, skim off the foam and gray scum that rises to the surface — this keeps your finished stock crystal clear.
⏱ 30 min
Drop the heat to low and let it bubble lazily, uncovered, for 10-12 hours. Skim occasionally and add water if the level drops below the bones. The stock is ready when it coats a spoon and jiggles like Jell-O when cooled.
⏱ 10 hrs
Strain through a fine-mesh sieve lined with cheesecloth into containers. Let it cool completely on the counter before refrigerating — you'll know it's good when it sets up firm and wobbly.