Homemade Beef Stock

Homemade Beef Stock

  • Prep Time: 40 mins
  • Total Time: 3 hrs 40 mins
  • Serves: 10,Yield: 5pints, approximately

    • Ingredients

  • 2 -4lbsbeef, bones
  • 2onions, chopped
  • 3clovesgarlic, chopped
  • 2leeks, white part only,sliced
  • 4 -6carrots, scraped and sliced
  • 2 -3celery ribs, washed and chopped
  • 1bunchchopped parsley stems
  • black peppercorns
  • white peppercorns
  • red peppercorns
  • green peppercorn
  • bay leaf
  • thyme, to taste
  • rosemary, to taste
  • 3quartswater

    • Directions

  • Roast the beef bones at 350° Fahrenheit for 40 minutes.
  • Saute the onions in a little oil until they are all turning brown.
  • Combine all ingredients and simmer on low heat for at least 3 hours (may be cooked in a crockpot also).
  • After 3 hours, taste and adjust seasonings if desired.
  • Continue cooking on low heat, if desired – the longer you cook, the stronger the flavour will be.
  • Strain stock.
  • Allow to cool, and skim off any fat.
  • If not used immediately, store covered in refrigerator for up to 10 days, or freeze in plastic containers or ice cube trays.

    • Reviews

  • “We didn’t like it very much, just not much flavor, I followed the directions to a T, just expected More Flavor from this. Okay, not bad, just expecting too much from this I think.”

  • “Great in French Onion Soup!”

  • “This recipe was awsome. I roasted the bones for about 1 hour in a huge metal stock pot. After 1 hour I brushed them with tomato paste till well covered. I simmered the stock for about 6 hours after adding fresh herbs and vegetables. Roasting the bones in the stock pot kept every bit of flavor in the stock. I got 4 large and 3 small mason jars.It made the best French Onion Soup my family has ever had…. I am making it again tomorrow :):)”

  • “It smelled absolutely wonderful when it was roasting and even better when it was simmering. I used mutton bones as I couldn’t get beef bones. Poured the good stuff from the roasting pan into the stockpot.”

  • “I adore this recipe, roasting is TOTALLY the wasy to go.I love the deep dark flavor that I get.I place 2 cups in zip freezer bags, squeeze out any air then freeze flat on a cookie sheet, when firm I stack them like files in my freezer for easy use,”

  • “Roasting beef bones is the best way to make stock dark, rich, and flavorful. I like to roast large chunks of onions, leeks, carrots, and celery right in the sameroasting pan along with the bones. As moisture comes out of the veggies, the flavors are more intense. Be sure to glaze the roasting pan when done with a little cold water. Dissolve all of those brown flavorful “crispies”. Great recipe.”

  • “This was my first attempt at making beef stock from bones.It turned out great! I rubbed the bones with a little tomato paste before roasting which added another layer of flavor to the stock.Then I followed the instructions, using the crockpot method, letting it cook 22 hours until it was brown and aromatic. I couldn’t believe how rich and flavorful it was with basically no work.I used 4 cups of the stock for Miller’s Crock Pot French Onion Soup #19515 and it was fantastic.Try this recipe!”

  • “Miller, this produced a lovely, dark brown, fragrant stock.I used four large beef marrow bones (next time, though, will get butcher to cut each bone into smaller pieces), and added mushrooms and extra onions as I couldn’t find leeks at my grocery store.I simmered the stock for about 5 – 7 hours and the depth of flavor was just excellent.I think that roasting the bones first is really the key to getting the flavor to truly develop.I ended up with about 9 cups of stock.Next time, I might add some wine to the stock, too.This will be the recipe I use to make stock from now on.Thanks, Miller…it’s a winner in my book!”

  • “MilleR!Thanks for this simple no-nonsense recipe for beef stock.It makes great use of the beef bones I get in abundance with our side of beef.I didn’t change anything – simmered stovetop for 5 hours.I am using it to make a spicy homemade beef & veggie soup.”

    •