Making homemade beef stock is one of those kitchen skills that transforms your cooking. It adds deep, savory flavor to soups, stews, sauces, and gravies, and it’s surprisingly easy to do. Plus, it lets you use up beef bones and scraps that might otherwise go to waste. Ready to learn how to make homemade beef stock that’s rich, nourishing, and full of umami? Let’s dive in!
What Is Beef Stock?
Beef stock is a flavorful cooking liquid made by simmering beef bones with vegetables, herbs, and aromatics. Unlike broth, which is often made from meat and cooked for a shorter time, stock relies on slow cooking bones to extract gelatin, minerals, and deep flavor. This gelatin gives beef stock its silky texture and body, making it a fantastic base for many dishes.
Ingredients You’ll Need
– 5 to 10 pounds of beef bones (marrow and knuckle bones are ideal)
– 3 to 4 onions, roughly chopped (unpeeled for extra color)
– 3 to 4 carrots, roughly chopped
– 3 to 4 celery stalks, roughly chopped
– 10 garlic cloves, smashed
– 2 tablespoons olive oil or butter
– 2 cups red wine (optional but adds richness)
– 2 tablespoons tomato paste
– Fresh herbs: thyme, bay leaves, parsley
– 1 tablespoon whole black peppercorns
– Water (enough to cover bones by about 6 inches)
– 2 tablespoons vinegar (apple cider or white) to help extract minerals from bones
Step 1: Roast the Bones and Vegetables
Roasting is key to unlocking deep flavors and a beautiful brown color in your stock. Preheat your oven to 425°F (220°C). Spread the bones on a large roasting pan and drizzle with olive oil or melted butter. Add the onions, carrots, and celery around the bones. Roast for about 1 hour, turning bones halfway, until everything is nicely browned.
Step 2: Deglaze and Prepare Aromatics
Once roasted, transfer the bones and vegetables to a large stockpot. Pour off excess fat from the roasting pan, leaving just a few tablespoons. Place the pan on the stove over medium heat and add tomato paste, cooking it for 10-15 minutes until it darkens to a rusty color. Then add the red wine to deglaze the pan, scraping up all the browned bits (fond). Let the wine reduce by about three-quarters. Pour this mixture into the stockpot with the bones and vegetables.
Step 3: Add Water and Herbs
Fill the stockpot with cold water until the bones and vegetables are covered by about 6 inches. Add the vinegar, black peppercorns, bay leaves, thyme, and parsley. Starting with cold water is important to ensure a clear stock and to slowly extract flavors without cloudiness.
Step 4: Simmer Low and Slow
Bring the pot to a gentle simmer over low heat. Avoid boiling, which can make the stock cloudy and greasy. Skim off any foam or impurities that rise to the surface during the first hour. Cover the pot with a lid slightly ajar to allow some evaporation. Let the stock simmer for 8 to 10 hours for maximum flavor and gelatin extraction. The longer you simmer, the richer and more concentrated the stock becomes.
Step 5: Strain and Store
After simmering, remove the stockpot from heat. Strain the liquid through a fine mesh strainer or cheesecloth into a large bowl or another pot. Discard the solids. Let the stock cool, then refrigerate. Once chilled, you can skim off any solidified fat from the surface if you want a leaner stock. Store the beef stock in airtight containers in the fridge for up to a week or freeze for up to three months.
Tips for Perfect Homemade Beef Stock
– Use quality bones: Marrow and knuckle bones with some meat attached yield the best flavor and gelatin.
– Don’t rush roasting: Proper browning develops the complex flavors that define good stock.
– Keep the simmer low: A gentle simmer prevents cloudiness and keeps the stock clear.
– Avoid adding salt: Season your dishes later to control saltiness better.
– Use vinegar: Adding a bit of acid helps draw minerals and nutrients from the bones.
– Skim regularly: Removing scum improves clarity and taste.
How to Use Your Homemade Beef Stock
Homemade beef stock is incredibly versatile. Use it as a base for:
– Soups and stews
– Braising liquids for meats
– Rich sauces and gravies
– Cooking grains like rice or barley for extra flavor
– Enhancing mashed potatoes or vegetables
It’s a kitchen staple that elevates everyday meals with deep, savory notes.
Making your own beef stock might take time, but the results are well worth it. With this guide, you’ll have a delicious, nourishing homemade stock ready to transform your cooking.
Enjoy the rich flavors and comforting goodness of your homemade beef stock!