Beef Stock Recipe

Good beef stock should be velvety smooth and coat your tongue with rich, umami beef flavors. This beef stock recipe is made with beef soup bones, basic veggies, herbs and aromatics. This post will show you how to make rich, dark beef stock from scratch, and it’s a game-changer for soups and stews and makes the most luxurious sauces and gravies.

The difference between homemade broth and stock versus canned is vast. Most store-bought stocks are made from bouillons or concentrate and contain a lot of sodium and other chemical flavorings.

Homemade stocks have a better flavor with a silky mouthfeel.

I regularly make homemade vegetable, beef bone broth, chicken stock from rotisserie chicken using scraps and leftover items that would normally go to waste.

Newsletter Signup
Join our community of food lovers!

Get my latest recipes, helpful kitchen tips and more good things each week in your inbox.

You’ll love this beef stock recipe because it’s all-natural with an outstanding flavor. Since it’s homemade, you can control the sodium content for a low-salt beef stock.

Beef stock vs. beef broth. What’s the difference?

Before we get into the recipe, let’s answer this burning question…

The difference between beef stock and broth is twofold:

  • The first significant difference is the ingredients used to make them.
    • Stock is made from bones (beef, veal, chicken, pork, or fish) (and any meat clinging to them) along with vegetables and aromatics.
    • Conversely, broth is made from meat or vegetables (no bones).
  • The second and most noticeable difference is the consistency of the finished product.
    • Broths tend to be more watery and light, whereas stocks are deeper and richer with a more concentrated flavor.
    • You can see the difference between broth and stock by refrigerating them. Stock will gel when chilled, becoming a quivering mass that wiggles and shakes when nudged.
    • Broth remains a pourable liquid even when refrigerated.

Beef stock ingredients:

  • Beef Bones (including marrow bones, knuckles, neck bones etc)
  • Olive Oil – doesn’t have to be an expensive extra virgin olive oil.
  • Kosher Salt – I recommend Diamond Crystal. You can use Morton’s but it is denser and saltier by volume. You may need to scale back on the quantity with Morton’s.
  • Mirepoix – a mix of onions, carrots and celery.
  • Tomato Paste – adds an umami richness and color to the homemade beef stock.
  • Dried Bay Leaves – standard for soups, stocks and stews.
  • Whole Peppercorns – Don’t worry, you’ll strain them out at the end.
  • Parsley – You don’t need to chop it, just throw in the whole stem.
  • Thyme – I prefer fresh thyme but you can also use dried.
  • Water – straight from the tap.

Many people use garlic in their beef stock. Still, I prefer to stick with a straight mirepoix of onions, carrots and celery as garlic can become bitter, whereas the vegetables get sweeter when roasted and caramelized.

Best bones for beef stock

You can use any beef bones to make a stock, but for that tongue-coating mouthfeel, you should include a few bones with cartilage or connective tissue to give that gelatinous quality to your stock.

I’ve found that beef neck bones are perfect for that, but Julia Child also recommends using veal knuckles or calves feet, as they contain the most gelatin. You can also use leftover bones from short ribs.

Where do I get bones for stock?

You can always find them at the supermarket or butcher shop — they will usually have remnants that they’re happy to sell at a meager price or even give away.

However, you don’t have to make a special trip to the butcher to collect beef bones for your stock… Instead, accumulate a variety of bones from roasts, steaks, ribs and other meal remnants and store them in a zip-top freezer bag until you have enough for stock. This is the ultimate in waste, not want, not cooking.

Why should you use roasted beef bones for stock

Theoretically, you can make beef stock by simmering the bones with vegetables and aromatics without roasting them first; however, searing or roasting meat and vegetables browns and caramelizes them, adding another layer of flavor. It results from the Maillard reaction and will give the beef stock a deeper, heartier taste.

What should I roast the beef bones in?

Most people roast the bones on a sheet pan in a hot oven, but I prefer using a large dutch oven because it can go from the oven to the stovetop (where you’ll make the stock). It also allows you to scrape up the browned bits from the bottom of the pot and flavor your stock.

If you don’t have a dutch oven large enough to hold the bones, then a rimmed baking sheet is the next best thing, and I’ve got detailed instructions for both methods in the recipe card at the bottom of the post.

How to make beef stock from scratch

  1. Drizzle the beef bones with olive oil and some kosher salt and toss well. Arrange on a baking sheet or in the Dutch oven and roast for 40-45 minutes.
  2. Coat the celery, carrots and onions with the remaining olive oil and salt and add to the beef bones. Continue to roast for another 1 to 1 1/2 hours or until the bones and vegetables are caramelized. Stir and rearrange them every half hour or so.
  3. Transfer the beef bones and vegetables to a separate bowl or pan and spoon most of the grease from the Dutch oven, leaving about one tablespoon of fat drippings.
  4. Heat the pot over medium-high heat and add the tomato paste. Using a wooden spoon, stir the tomato paste until it starts to get aromatic and take on a darker color.
  5. Add a cup of water to the pot and use the wooden spoon to stir and scrape up the browned bits (fond) from the bottom.
  6. Return the bones and vegetables to the dutch oven and add the remaining 9 cups of water, bay leaves, parsley and thyme. Cover tightly with the lid and heat to a low simmer over medium heat. Turn the heat down, so the beef stock barely bubbles and simmer for 4-5 hours.

Once the beef stock has simmered, it must be strained for a rich, smooth consistency.

How to strain and store the stock

  1. Remove the beef bones from the stock with a pair of kitchen tongs.
  2. Line a large fine-mesh strainer with cheesecloth. Place the sieve over a large bowl or pot large enough to hold the liquid and pour the beef stock through it.
  3. Press on the vegetables with a wooden spoon to extract the liquid.
  4. Refrigerate the beef stock for several hours or overnight. The fat will rise and congeal on top of the stock.
  5. Scrape away excess fat with a spoon and discard.
  6. Transfer the beef stock to an airtight container. I like to use 2 or 4 cup canning jars, but you can also use plastic storage containers.
  7. Store the homemade beef stock in the refrigerator or freeze it for later.
Straining the beef stock through a mesh strainer and cheese cloth.

FAQ’s

How long will beef stock keep in the refrigerator?

It will store well for 5-7 days, refrigerated.

What’s the best way to freeze stock?

I recommend using pint or quart-sized plastic food-grade containers with tight-fitting lids. You can also freeze the beef stock in ice cube trays, then transfer the cubes to zip-top freezer bags. This allows you to grab just what you need on a day-to-day basis.

How long can I freeze the beef stock recipe?

It will last for three months or more in the freezer—Defrost before using.

Can I use a mix of bones in the stock?

Yes. Using a blend of beef and veal bones will make a rich beef stock.

Can I use this method for other types of stock?

Yes. You can make chicken, pork, ham, veal, and fish and seafood stocks using the same primary method. For fish stocks, there’s no need to roast the bones. Cooking times may vary.

Beef fat solidifies when chilled, making it easier to remove.
After the beef stock has been refrigerated, spoon away the congealed orange fat and discard.

Why did my beef stock turn to gelatin in the refrigerator?

The knuckles, joints, and connective tissue contain collagen, which seeps into the stock as it simmers and cooks. Upon cooling, the collagen firms the stock into quivering gelatin.

This makes your beef (or any) stock taste rich and leaves a smooth coating on your tongue, and it’s what you look for in a good stock recipe.

two jars of homemade beef stock.

Ways to use beef stock:

Store the beef stock in canning jars or freeze for later.

More homemade stocks and broths you’ll love:

Tried this recipe? Leave a rating and review.

Your comments and shares are invaluable to me and the thousands of readers who use this site daily. If you've made the recipe, leave a star rating and review. We want to hear how you liked it.

We'd love it if you shared the recipe with your friends on social media!

beef stock in canning jars.
Print Pin
5 from 4 votes

Beef Stock Recipe

This homemade beef stock recipe makes a rich, savory stock that’s perfect for soups, stews, braises, gravy and sauces. Using roasted beef bones makes a dark beef stock that’s incomparable.
Author: Lisa Lotts
Course Ingredient
Cuisine French
Keyword broth, stock
Dietary Restrictions Dairy-Free, Egg Free, Gluten-Free, keto, Low-Carb
Prep Time 20 minutes
Cook Time 6 hours
Total Time 8 hours 20 minutes
Servings 4

SPECIAL EQUIPMENT:

  • Large Dutch oven 8-12 quarts
  • roasting pan or rimmed sheet pan if you don’t have a dutch oven
  • tongs
  • large mesh strainer
  • cheesecloth

INGREDIENTS:

  • 4 pounds beef bones
  • 2 teaspoons olive oil
  • teaspoon kosher salt
  • 1 medium onion cut into 2″ chunks
  • 2 medium carrots cut into 2″ chunks
  • 2 stalks celery cut into 2″ chunks
  • 2 teaspoons tomato paste
  • 10 cups water divided
  • 2 bay leaves
  • 1 tablespoon whole black peppercorns
  • 5 sprigs parsley
  • 5 sprigs fresh thyme

DIRECTIONS:

  • Preheat the oven to 400° F.

MAKING BEEF STOCK USING A DUTCH OVEN:

  • Add the beef bones to a 8-10 quart dutch oven. Drizzle 1 teaspoon of olive oil over the bones and sprinkle with 1 teaspoon kosher salt. Toss the bones and spread into an even layer in the Dutch oven. Roast for 40-45 minutes.
  • Toss the celery, onions and carrots with the remaining 1 teaspoon of olive oil and the remaining 1/2 teaspoon kosher salt. Mix the vegetables with the beef bones and arrange in an even layer.
  • Continue roasting for 1 to 1 1/2 hours until the beef and vegetables are caramelized, stirring the bones and vegetables about every half hour to ensure even cooking.
  • Transfer the bones and vegetables to a rimmed sheet pan.
  • Skim most of the grease from the dutch oven, leaving about 1 tablespoon. Place the pot or pan on the stovetop over medium high heat and add the tomato paste. Cook, stirring constantly until the tomato paste starts to take on more color and darken.
  • Add 1 cup of water to the pot and bring to a gentle simmer, stirring and scraping up any browned bits from the bottom and sides of the pan.
  • Return the bones and vegetables to the dutch oven and add the remaining 9 cups of water. Add the bay leaves, parsley, thyme and peppercorns. Bring to a boil and reduce the heat to a simmer. Cover the dutch oven tightly with a lid and simmer for 4-5 hours.
  • Remove the bones from the stock and discard.
  • Line a large mesh sieve with several layers of cheese cloth and strain the beef stock. Press on the solids to extract as much of the liquid as possible. Discard the solids.

MAKING BEEF STOCK USING A SHEET PAN OR ROASTING PAN & STOCK POT:

  • Lay the beef bones on a rimmed baking sheet or roasting pan. Drizzle 1 teaspoon of olive oil over the bones and sprinkle with 1 teaspoon kosher salt. Toss the bones to coat and spread into an even layer. Roast for 40-45 minutes.
  • Toss the celery, onions and carrots with the remaining 1 teaspoon of olive oil and the remaining 1/2 teaspoon kosher salt. Mix the vegetables with the beef bones and arrange in an even layer.
  • Continue roasting for 1 to 1 1/2 hours until the beef and vegetables are caramelized, stirring the bones and vegetables about every half hour to ensure even cooking.
  • Transfer the bones and vegetables to a separate pan. Skim away all but 1 tablespoon of fat from the pan. Place the sheet pan over a burner on the stove over medium high heat and add the tomato paste. Use a pot holder or protective silicone mitt to hold the edge of the pan while stirring and cooking the tomato paste until it darkens and you can smell the aromas.
  • Depending on how high the sides of your pan are, add half cup to one cup of water and cook, scraping up the browned bits of fond from the bottom of the pan. Do this until most of the fond is loosened from the pan.
  • Transfer the tomato and fond liquid and bits to a large stock pot, scraping everything you can into the pot.
  • Transfer the bones and vegetables to the stock pot and add the remaining 9 cups of water. Add the bay leaves, parsley, thyme and peppercorns. Bring to a boil and reduce the heat to a simmer. Cover the pot tightly and simmer for 4-5 hours.
  • Remove the bones from the stock and discard.
  • Line a large mesh sieve with several layers of cheese cloth and strain the beef stock. Press on the solids to extract as much of the liquid as possible. Discard the solids.

STRAINING AND CHILLING THE BEEF STOCK:

  • Chill the beef stock for several hours or overnight, then use a spoon to remove any congealed fat on top. Discard the fat.
  • Transfer the beef stock to a glass storage container with a tight fitting lid or plastic storage container. Refrigerate for up to a week or freeze the beef stock for up to 3 months. (note: I recommend freezing stock in a plastic container, because the liquid will expand as it freezes and you don’t want it to break the glass if overfilled.

NOTES:

Makes about 6-8 cups of beef stock.

NUTRITION:

Calories: 55kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 965mg | Potassium: 268mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5413IU | Vitamin C: 9mg | Calcium: 62mg | Iron: 1mg

Pin it for later!

a pin to save for later.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

One Comment

  1. 5 stars
    I’ve never made my own stock before – it’s kind of intimidating, but I found beef bones and wanted to try it. I had no idea how good homemade stock is compared to the boxes of store-bought. And I love the way it gels up in the refrigerator. It gave so much flavor and body to my beef barley soup. Will definitely make more.