Homemade Beef Stock Recipe
Nothing beats the rich flavor of Homemade Beef Stock recipe. It's the secret to soups and stews and gravies. Make this Homemade Beef Stock recipe at home.
Ingredients
- 4 lbs beef bones marrow, knuckles, oxtail
- 2 large onions quartered
- 3 carrots chopped roughly
- 3 celery stalks chopped
- 4 garlic cloves smashed
- 2 bay leaves
- 1 tbsp black peppercorns
- 2 sprigs fresh thyme or 1 tsp dried
- 1 tbsp apple cider vinegar
- 12 cups cold water
- Salt to taste add at end
Instructions
Roast the Bones First
- Preheat oven to 400°F. Place beef bones on a baking sheet. Roast for 30-40 minutes until browned. Turn halfway. This builds deep flavor. Browning caramelizes the bones nicely.
Prep the Veggies
- While bones roast, chop onions, carrots, and celery into big chunks. No need to peel. Smash garlic cloves. Set aside. These aromatics add sweetness and depth to your stock.
Simmer Everything Together
- Transfer roasted bones to stockpot. Add veggies, garlic, bay leaves, peppercorns, thyme, and vinegar. Pour in cold water to cover. Bring to a gentle boil over medium heat. Skim off foam.
Cook Low and Slow
- Reduce heat to low. Simmer uncovered for 4 hours. Stir occasionally. Add water if needed to keep bones covered. The house will smell amazing. Patience makes rich stock.
Strain and Cool
- Remove from heat. Strain through cheesecloth into a large bowl. Discard solids. Let cool. Skim fat from top. Season lightly with salt. Your gold-colored stock is ready.
Notes
- Roast bones for richer taste; skip for lighter stock.
- Vinegar draws out minerals from bones.
- Use chicken bones for milder version.
- Add parsley stems at end for freshness.
- Simmer longer (up to 12 hours) in slow cooker.
- Freeze in portions for easy use.
- Veggie-only: Swap bones for mushrooms and extra veggies.