Beef Stock with Bones (Printable)
Slow-simmered beef bones with vegetables and herbs create a rich, flavorful liquid base.
# What You Need:
→ Meats & Bones
01 - 4.5 lbs beef bones (marrow and/or knuckle bones, some with meat attached)
→ Vegetables
02 - 2 medium carrots, roughly chopped
03 - 2 celery stalks, roughly chopped
04 - 2 medium onions, quartered (skins on)
05 - 1 head garlic, halved horizontally
→ Aromatics & Herbs
06 - 2 bay leaves
07 - 1 teaspoon black peppercorns
08 - 6 sprigs fresh thyme or 1 teaspoon dried thyme
09 - 1 small bunch fresh parsley stems
10 - 2 tablespoons tomato paste (optional)
→ Other
11 - 2 teaspoons salt, adjust to taste
12 - 16 cups cold water
# How-To:
01 - Preheat oven to 425°F. Arrange beef bones in a roasting pan in a single layer and roast for 30 to 40 minutes, turning once until deeply browned.
02 - Transfer roasted bones to a large stockpot. If using tomato paste, spread it evenly over the bones before adding other ingredients.
03 - Place carrots, celery, onions, and garlic in the roasting pan and roast for 15 minutes until lightly browned. Add vegetables to the stockpot.
04 - Pour a small amount of water into the roasting pan, scrape up browned bits, and add this liquid to the stockpot.
05 - Add bay leaves, peppercorns, thyme, parsley stems, and salt to the stockpot. Pour in cold water to cover all ingredients.
06 - Heat slowly to a gentle simmer over medium heat. Skim off foam and impurities during the first hour.
07 - Reduce heat to low and simmer uncovered for 4 hours, skimming regularly and adding water if needed to keep bones submerged.
08 - Strain liquid through a fine-mesh sieve or cheesecloth into a large bowl, discarding solids.
09 - Allow stock to cool, then refrigerate. Once chilled, remove and discard the solidified fat layer if desired.
10 - Store in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.
# Expert Tips:
01 -
- You control every element, so your soups and stews taste unmistakably better than anything from a carton.
- A single batch gives you weeks of cooking confidence in your freezer, waiting to elevate any dish.
- The smell filling your kitchen becomes its own kind of comfort, proof that something nourishing is building slowly.
- It's genuinely easy—mostly a matter of letting time and heat do the work while you do something else.
02 -
- Boiling instead of simmering breaks down proteins into tiny particles and clouds your stock—keep the heat low and patient.
- Skimming in the first hour changes everything; those gray and brown bits that rise are what make your stock taste dull, so don't skip this step.
- Cold water matters more than you'd think—it helps extract flavor and keeps the final stock clear rather than murky.
03 -
- Skimming thoroughly in the first hour is the difference between stock that's golden and clear versus stock that's murky—don't rush this step.
- A slow, gentle simmer matters more than the length of time; if your stock is boiling hard, you're working against yourself and will end up with a cloudy result.