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Homemade Beef Stock Recipe
5 from 69 votes

Homemade Beef Stock Recipe

Homemade Beef Stock is prepared by roasting beef bones and vegetables, then simmering them with wine, tomato paste, herbs, and spices to extract deep flavors. The result is a rich, savory stock that serves as a foundation for soups, sauces, and stews.

Prep Time
10 mins
Cook Time
11 hrs
Servings: 40
Calories: 30 kcal
Course: Soup
Cuisine: French

Ingredients

  • ¼ cup olive oil
  • 8-10 pounds beef bones
  • 4 yellow onion roughly chopped medium-size
  • 8 celery stalk roughly chopped
  • 8 carrot roughly chopped medium size
  • 10 garlic cloves
  • 2 cups red wine
  • ¼ cup tomato paste
  • 15 thyme sprigs, fresh
  • 20 black peppercorns
  • 2 bay leaf
  • 1 parsley Italian flat-leaf; bunch

Instructions

    Cup of Yum
  1. Preheat the oven to 425°.
  2. Add the bones to a roasting pan and coat in olive oil. Roast in the oven at 425° for 1 hour or until browned.
  3. Remove the bones and transfer them to a large stockpot and set aside. Drain off all but 3-4 tablespoons of rendered meat fat in the pan and place the roasting pan on a burner over low heat.
  4. Add in the onions, celery, carrots, and garlic, and roast in the pan for 10-15 minutes or until lightly browned.
  5. Deglaze with 1 cup of red wine and cook until it reduced by ¾.
  6. Next, mix in the tomato paste and cook over low heat for 15 minutes until the tomato paste resembles a rust color.
  7. Transfer the vegetables to the stockpot with the roasted bones.
  8. Add the pan back on the burner and deglaze with the remaining 1 cup of wine and cook for a few minutes to remove any of the leftover bits of fond on the bottom of the pan. Pour it also into the stockpot.
  9. Fill the stockpot up with cold water until it covers the bones by about 6 inches along with the thyme, peppercorns, bay leaves, and parsley.
  10. Simmer over low heat for 8-10 hours while continually skimming off any impurities on top.
  11. Store.

Notes

  • You can prepare the beef stock up to 3 days in advance or use it immediately after cooking.
  • Store the stock covered in the refrigerator for up to 5 days or freeze for up to 6 months; thaw in the refrigerator before reheating.
  • Reheat gently over low heat without boiling to preserve clarity and flavor.
  • Use leftover bones, meat pieces, and vegetable peelings by freezing them to make economical, flavorful stock.
  • Veal bones require a longer simmer time of 6–8 hours for best results.

Nutrition Information

Calories 30kcal (2%) Carbohydrates 3g (1%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 23mg (1%) Potassium 88mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 2088IU (42%) Vitamin C 3mg (3%) Calcium 11mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 40 Serving

Amount Per Serving

Calories 30

% Daily Value*

Calories 30kcal 2%
Carbohydrates 3g 1%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 23mg 1%
Potassium 88mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 2088IU 42%
Vitamin C 3mg 3%
Calcium 11mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.