Homemade Beef Stock

Name: Homemade Beef Stock
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 4 people
Ingredients: 4 lbs beef bones; ¼ cup vegetable oil; 1 large yellow onion; 1 large carrot; 1 medium celery stalk; 1 lb mushrooms; ½ cup dry vermouth; 2 medium tomatoes; 5 prigs thyme; 3 prigs parsley; 3 bay leaves

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Prep Time
20 mins
Cook Time
6 hrs
Total Time
6 hrs 20 mins
Servings
4 people
Calories
84 kcal
Cuisine
French-American Fusion

Homemade Beef Stock

Kaitlin Leblanc

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This homemade beef stock takes some time to prepare, but it is the basis for taking recipes that call for beef stock from ordinary to extraordinary.

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Ingredients

Servings

4 lbs beef bones such as ribs or marrow bones
¼ cup vegetable oil
1 large yellow onion quatered
1 large carrot thickly sliced
1 medium celery stalk thickly sliced
1 lb mushrooms button, quartered
½ cup dry vermouth or white wine or water
2 medium tomatoes halved
5 prigs thyme fresh
3 prigs parsley fresh
3 bay leaves

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Instructions

Position a rack in the center of the oven, and heat the oven to 400°F.
Arrange the beef bones in a single layer in a large flameproof roasting pan. Drizzle with 2 tablespoon of the oil and then rub the oil all over the bones. Roast, turning the bones every 20 minutes, until deep brown, about 1 hour.
Put the remaining 2 tablespoon of oil and the onion, carrot, celery, and mushrooms in an 8-quart stockpot. Cover and cook over low heat, stirring once or twice, until tender, about 15 minutes. Uncover, raise the heat to medium, and cook until the vegetables are browned in spots, about 3 minutes.
Transfer the bones to the pot with the vegetables, leaving any rendered fat in the pan.
Discard the fat from the pan, and set the pan over medium heat. Add the vermouth and bring to a boil, using a wooden spoon to scrape up any stuck-on bits from the bottom of the pan. Pour the liquid from the pan into the stock pot with the bones and vegetables. Add the tomatoes, thyme, parsley, and bay leaves, and 1½ gallons of water to the stock pan. Bring to a boil and then reduce the heat to low and simmer gently, uncovered - the stock should barely bubble - for 6 hours, topping up the water level occasionally to keep the solids covered.
Strain the stock through a fine sieve into a large bowl and let cool to room temperature. Chill overnight, then skim off the layer of congealed fat. You'll have about 7 to 8 cups of stock. (The stock can be refrigerated for up to 2 days or frozen for up to 2 months.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
Marrow bones can often be found in the frozen section of the meat department of many well stock supermarkets or from a butcher's meat market. If you can't find them, ask the butcher, they can probably get some for you. Be sure to ask ahead of when you plan on making the stock. They may need to save some for you.
We often double the recipe and freeze in several containers. The stock will keep in the fridge for up to 2 weeks and will freeze for up to 2 months.

Nutrition Information

Show Details

Calories 84kcal (4%) Carbohydrates 13g (4%) Protein 5g (10%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 24mg (1%) Potassium 633mg (18%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 3652IU (73%) Vitamin C 18mg (20%) Calcium 31mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 84 kcal

% Daily Value*

Calories	84kcal	4%
Carbohydrates	13g	4%
Protein	5g	10%
Fat	3g	5%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Sodium	24mg	1%
Potassium	633mg	13%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	3652IU	73%
Vitamin C	18mg	20%
Calcium	31mg	3%
Iron	1mg	6%