5 from 24 votes
Beef Stock From Scratch
Beef Stock From Scratch is a rich, deeply flavored broth made by roasting beef bones with tomato paste and vegetables, then simmering them with wine, herbs, and spices. This stock serves as a foundational ingredient for many dishes, imparting layered umami and savory notes. Its preparation involves roasting and deglazing for enhanced flavor before a long simmer extracts gelatin and nutrients from the bones.
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings:
8
cups
Calories:
102 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 7 pounds beef bones 2-inch pieces (a butcher should be able to do this for you)
- 1 oz tomato paste
- 2 cups onion chopped
- 1 cup celery chopped
- 1 cup carrot chopped
- 2 cups red wine dry
- 20 whole peppercorns
- 5 cloves garlic
- 5 bay leaf
- 2 tablespoon salt
- 1 1/2 gallons water
Instructions
- Roast the bones: Preheat the oven to 400 degrees F. Place the bones in a large roasting pan and roast for 1 hour. Add tomato paste to the bones and then
- Roast with veggies: After 1 hour, remove the pan from the oven and add the tomato paste to the bones and add chopped garlic, onion, celery, and carrot. Return to the oven and roast for 30 minutes.
- Deglaze: After 30 minutes, remove from oven and place the roasting pan on the stovetop. Pour in the wine while pan is still hot and deglaze the bottom of the pan, scraping up the bits at the bottom. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, herbs, and water. Season with salt.
- Add to stock pot: Add everything from the roasting pan to a large stock pot. Add the peppercorns, herbs, salt and water. Season with salt.Bring the liquid up to a boil and reduce to a simmer. Simmer for at least 4 hrs.
- Boil: Turn the heat up to high and bring it all to a boil before reducing the heat down to a simmer. Let simmer for at least 4 hours. After, remove from the heat an skim off any fat that has risen to the surface.
- Storage: Store the stock in air tight containers in fridge for 2-3 days or the freezer for 6 months.
Cup of Yum
Notes
- This stock is not safe for water bath canning; use pressure canning methods if preserving.
- Onion types such as white, yellow, or red can be substituted based on availability.
- Vegetable scraps can be added to enrich flavor and reduce waste.
- Dry red wines like cabernet, syrah, or merlot are recommended for deglazing; avoid sweeter wines.
- Additional fresh herbs like parsley can be included to customize the stock flavor.
Nutrition Information
Calories
102kcal
(5%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
0.3g
(0%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
(1%)
Monounsaturated Fat
0.04g
(0%)
Sodium
1973mg
(82%)
Potassium
476mg
(10%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
3073IU
(61%)
Vitamin C
10mg
(11%)
Calcium
69mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 cups
Amount Per Serving
Calories 102
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.04g | 0% |
| Sodium | 1973mg | 82% |
| Potassium | 476mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 3073IU | 61% |
| Vitamin C | 10mg | 11% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.