Servings
Font
Back
0 from 87 votes

The BEST Beef Stock Recipe

The Best Beef Stock recipe made with herbs and vegetables. Freezer friendly and full of flavor, you'll never buy store bought again! 

Prep Time
30 mins
Cook Time
8 hrs
Total Time
8 hrs 30 mins
Servings: 6 cups
Calories: 296 kcal
Course: Soup
Cuisine: American

Ingredients

  • 3-4 pounds beef bones *
  • 2 large yellow onions , peeled and quartered
  • 1 cup carrots , roughly chopped
  • 3 celery ribs , cut into 4 segments
  • 2 tablespoons olive oil
  • 1 cup dry red wine
  • 1 pound beef stew meat * , or scraps left over from other meals using beef cuts
  • 1 celery base , the bulb at the end
  • 4 cloves garlic , smashed and pealed
  • 1 turnip , diced into 1-inch cubes
  • 1/2 bunch parsley
  • 2 dried bay leaves
  • 1 tablespoon coarse sea salt or Kosher salt
  • 1 tablespoon black pepper , coarsely ground
  • 1 fresh thyme sprig
  • 1 fresh rosemary sprig

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F. Toss beef bones, onion, carrot and celery in olive oil. Roast for 1 hour, turning half way.
  2. Meanwhile, place the stew meat, celery base, garlic, turnip, parsley, bay leaves, salt, pepper, thyme and rosemary in a large stock pot. Add the roasted vegetables and beef bones to the pot, although with any remaining liquid. Pour the red wine into the hot roasting pan to deglaze, loosening all the browned bits. Pour the wine and browned bits into the stock pot.
  3. Add enough water to cover ingredients, plus two inches.
  4. Simmer on low heat for 4-7 hours, the longer the better. About 2 hours after cooking, pull out the bones and using a potato nail or the end of a meat thermometer, scoop the marrow out and return to the stock along with the bones. The mixture might not be the deep brown color you are used to, after the mixture sits and fats separate from the broth, it will be less cloudy and more brown.
  5. The liquid will have reduced by half, if not more. Using a slotted spoon, scoop out all solid ingredients. Line a colander or large sieve with a triple layer of cheesecloth and place over a large bowl, Dutch oven or casserole dish. Strain liquid through the cheese cloth. Discard solids. Cover and place liquid into the refrigerator.
  6. After liquid has chilled, all of the fat will rise to the top and solidify. Now it can easily be spooned off the top leaving only deep, rich and flavorful beef stock. Now use your beef stock for something fabulous!
  7. If you've tried this recipe come back and let us know how it was in the comments or ratings.

Notes

  • *My grocer sells beef bones frozen in large hunks. Apparently not a lot of people in my area make their own stock. The problem is that frozen bones rarely have a lot of meat on them, so I compensate by adding extra stew meat. If your bones are super meaty you can omit the stew meat.

Nutrition Information

Calories 296kcal (15%) Carbohydrates 8g (3%) Protein 13g (26%) Fat 19g (29%) Saturated Fat 6g (30%) Cholesterol 53mg (18%) Sodium 1237mg (52%) Potassium 364mg (10%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 3605IU (72%) Vitamin C 4.8mg (5%) Calcium 40mg (4%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 6cups

Amount Per Serving

Calories 296

% Daily Value*

Calories 296kcal 15%
Carbohydrates 8g 3%
Protein 13g 26%
Fat 19g 29%
Saturated Fat 6g 30%
Cholesterol 53mg 18%
Sodium 1237mg 52%
Potassium 364mg 8%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 3605IU 72%
Vitamin C 4.8mg 5%
Calcium 40mg 4%
Iron 1.7mg 9%

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