I absolutely love this recipe because slow-cooking the roasted beef bones and vegetables creates an incredibly rich and flavorful broth that’s perfect for warming you up on chilly days. Plus, the whole process feels so therapeutic and rewarding, reminding me of cozy weekends spent nurturing a hearty, homemade stock from scratch.

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My passion for crafting beef stock knows no bounds, for I consider it to be the springboard (or, in some cases, the very foundation) for a multitude of recipes. It’s pretty straightforward: I take about four pounds of beef bones, toss in some aromatics (like carrot, celery, and onion), and let the whole thing simmer for several hours (and then several more hours) with bay leaves and fresh thyme.

The result, needless to say, is some extraordinarily beefy broth—a rich, flavorful, deeply nourishing liquid that, in my estimation, makes a variety of soups, sauces, and braised dishes sing.

Ingredients

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Bones from beef: Collagen-rich, they contribute depth and body to the stock.

Carrots: Sweetness from nature, supplements vitamins, and augments flavor sophistication.

Celery: Delivers understated earthiness, brings dietary fiber and necessary minerals.

Onion: Provides umami and harmony, gives antioxidants and the flavor base.

Garlic: Smelling good, making your immune system stronger, and boosting the taste of food.

Tomato paste: Adds deep umami and a hint of acidity that really boosts the flavor.

Thyme: Fragrant herb, comes with anti-inflammatory power, and boosts taste.

Stems of parsley: Contribute a fresh flavor, are packed with vitamins A and C, intensify the fragrance.

Ingredient Quantities

4 pounds of beef bones (such as knuckles, neck bones, or short ribs)

2 tablespoons of olive oil

2 large carrots, roughly chopped

2 celery stalks, roughly chopped

1 large onion, peeled and quartered

5 cloves of garlic, smashed

2 tablespoons of tomato paste

10 cups of cold water

2 bay leaves

1 teaspoon of whole black peppercorns

4 sprigs of fresh thyme

1 bunch of parsley stems

Salt to taste

Instructions

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1. Set your oven to 450°F (230°C). Put the beef bones in a single layer on a roasting pan and oil them lightly with olive oil. Put them in the oven and roast for 30-40 minutes, until most of them are browned nicely, turning them once halfway through the roasting time.

2. Shift the roasted bones to a large stock pot. Introduce the carrots, celery, onion, and garlic to the roasting pan, and allow them to roast for 15 minutes. During this time, these vegetables will achieve a slight caramelization and ready themselves to contribute robust flavor to the stock.

3. Combine the roasted vegetables with the stock pot and bones. Stir in the tomato paste and cook over medium heat for 3-5 minutes, being sure to stir frequently.

4. Add the cold water, making sure the ingredients are completely submerged. Over medium-high heat, gradually increase to a gentle simmer.

5. Use a spoon to remove any foam or impurities that come to the surface. Decrease the heat to low.

6. Place the bay leaves, whole black peppercorns, fresh thyme, and parsley stems into the pot. Cover the pot, leaving a small opening for steam to escape, and let it simmer on the stovetop for 6-8 hours.

7. From time to time, inspect the stock and remove any extra foam or oil that has collected.

8. Take the pot off the heat and let it cool for a short while. Pour the stock through a fine-mesh sieve or a few layers of cheesecloth into a large bowl or another pot. Discard the solids.

9. Add salt to the strained stock to taste. Allow the stock to cool further before moving it into airtight containers.

10. Place the containers in the refrigerator overnight. After they have cooled, take off any fat that has solidified on the top before using or storing the stock. If you plan to keep the stock for more than 4 days, it should go in the freezer, not the refrigerator.

Equipment Needed

1. Oven
2. Roasting pan
3. Large stock pot
4. Knife
5. Cutting board
6. Spoon
7. Fine-mesh sieve or cheesecloth
8. Large bowl or another pot
9. Airtight containers

FAQ

Can I use any type of beef bones?Indeed, you can utilize various types of beef bones—like knuckles, neck bones, or short ribs—in making stock. A blend of bones can enhance the stock’s flavor and richness.

Is it necessary to roast the bones before making the stock?Deep, rich flavors don’t just appear out of nowhere. They develop and concentrate over time, like the wonderful flavors in the stock made from roasted bones. Roasting the bones adds depth and complexity to the flavor of the stock, but it is not strictly necessary. Skipping this step will result in a lighter stock.

Can I make beef stock without tomato paste?You can skip the tomato paste, but the flavor won’t be as rich and the color of the finished dish won’t be as vibrant. If you use a good vegetable stock, the depth of flavor in your sauce will more than make up for the lack of tomato paste.

How long should I simmer the stock?To achieve the best flavor, simmer the stock for a time span of at least 4 to 6 hours. If you have the time, you can go longer with simmering, up to 12 hours, which will yield even more flavor extraction.

How do I store beef stock?After cooling, the stock should be strained and stored in airtight containers. Place the containers in the refrigerator to keep the stock usable for 5 days maximum. Or, store the stock in special containers in the freezer to make it last for up to half a year.

Can I add other herbs and spices?Certainly! You’re free to add extra herbs and spices to the broth that goes into this soup to make it even more to your taste.

Why use cold water to start the stock?When using bones, begin with cold water. This allows the flavors and nutrients to be more effectively extracted from the bones as the water gradually heats up.

Substitutions and Variations

If desired, you can use chicken bones instead of beef bones, though it will be a less rich flavor.
Use vegetable oil or canola oil to roast the bones and vegetables; don’t use olive oil.
Use 1 teaspoon dried thyme if you don’t have fresh thyme.
Switch out the parsley stems for a small handful of fresh parsley leaves if you don’t have any stems on hand.
In case you find yourself without bay leaves, use a tiny bit of dried oregano for a subtly different flavor.

Pro Tips

1. Roast for Depth of Flavor: Roasting the beef bones and vegetables until they are nicely browned enhances the depth of flavor in your stock. Make sure to turn the bones halfway through roasting to achieve even browning on all sides.

2. Optimal Simmering Time: Simmer the stock for at least 8 hours if possible. This allows the flavors to fully develop and extract the maximum amount of nutrients and gelatin from the bones.

3. Deglaze Roasting Pan: After roasting the bones and vegetables, deglaze the roasting pan with a bit of water, wine, or vinegar before transferring to the stockpot. This will capture all the delicious caramelized bits stuck to the pan and enrich your stock.

4. Skimming for Clarity: Regularly skimming off foam and impurities, especially during the initial stages, helps keep the stock clear and maintains a cleaner flavor.

5. Cooling Technique: To quickly cool the stock and avoid food safety issues, place the pot in a sink filled with ice water, stirring occasionally, before transferring to airtight containers. This helps to cool the stock evenly and safely.

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How To Make Beef Stock Recipe

My favorite How To Make Beef Stock Recipe

Print Recipe

Equipment Needed:

1. Oven
2. Roasting pan
3. Large stock pot
4. Knife
5. Cutting board
6. Spoon
7. Fine-mesh sieve or cheesecloth
8. Large bowl or another pot
9. Airtight containers

Ingredients:

4 pounds of beef bones (such as knuckles, neck bones, or short ribs)

2 tablespoons of olive oil

2 large carrots, roughly chopped

2 celery stalks, roughly chopped

1 large onion, peeled and quartered

5 cloves of garlic, smashed

2 tablespoons of tomato paste

10 cups of cold water

2 bay leaves

1 teaspoon of whole black peppercorns

4 sprigs of fresh thyme

1 bunch of parsley stems

Salt to taste

Instructions:

1. Set your oven to 450°F (230°C). Put the beef bones in a single layer on a roasting pan and oil them lightly with olive oil. Put them in the oven and roast for 30-40 minutes, until most of them are browned nicely, turning them once halfway through the roasting time.

2. Shift the roasted bones to a large stock pot. Introduce the carrots, celery, onion, and garlic to the roasting pan, and allow them to roast for 15 minutes. During this time, these vegetables will achieve a slight caramelization and ready themselves to contribute robust flavor to the stock.

3. Combine the roasted vegetables with the stock pot and bones. Stir in the tomato paste and cook over medium heat for 3-5 minutes, being sure to stir frequently.

4. Add the cold water, making sure the ingredients are completely submerged. Over medium-high heat, gradually increase to a gentle simmer.

5. Use a spoon to remove any foam or impurities that come to the surface. Decrease the heat to low.

6. Place the bay leaves, whole black peppercorns, fresh thyme, and parsley stems into the pot. Cover the pot, leaving a small opening for steam to escape, and let it simmer on the stovetop for 6-8 hours.

7. From time to time, inspect the stock and remove any extra foam or oil that has collected.

8. Take the pot off the heat and let it cool for a short while. Pour the stock through a fine-mesh sieve or a few layers of cheesecloth into a large bowl or another pot. Discard the solids.

9. Add salt to the strained stock to taste. Allow the stock to cool further before moving it into airtight containers.

10. Place the containers in the refrigerator overnight. After they have cooled, take off any fat that has solidified on the top before using or storing the stock. If you plan to keep the stock for more than 4 days, it should go in the freezer, not the refrigerator.