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5 from 2 votes

Homemade Beef Stock

Homemade Beef Stock made from scratch is healthier and more nutritious than shop-bought ones.
Prep Time45 minutes
Cook Time6 hours
Total Time6 hours 45 minutes
Course: Main Course, Side Dish, Soup
Cuisine: Western
Diet: Gluten Free
Servings: 4 litres
Calories: 37kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 large baking sheet
  • 1 Sharp knife
  • 1 measuring spoons
  • 1 stock pot
  • 1 sieve

Ingredients

  • 4 ½ lbs beef bones (2 kg)
  • 2 onions (cut in quarter)
  • 1 carrot (chunky cut)
  • 3 celery sticks (chunky cut)
  • 4 bay leaves
  • 6 sprigs thyme
  • 1 teaspoon black peppercorn
  • 1 tablespoon tomato paste
  • few parsley stalks
  • 1 gallon water (4 litres)
US Customary - Metric

Instructions

  • Preheat the oven to 220° C (430° F).
  • When the oven is hot, place the bones in a tray and roast for 25 minutes.
  • 25 minutes later, take the tray out of the oven and spread the tomato paste on the bones.
  • Add the vegetables on top of the bones and roast for another 20 - 25 minutes.
  • Place the roasted bones and the vegetables in a large pan and add enough cold water to cover the bones and vegetables, thyme, bay leaves, parsley stalks, and peppercorns.
  • Simmer on very low heat for 6 to 7 hours, skimming the scum on the surface from time to time. Don't let it boil or don't stir it during cooking.
  • At the end of the cooking time, remove all the solids and discard them.
  • Pour the stock through a fine sieve into a clean pot and let it cool down.
  • Pour the stock into the weck jars or containers to store in the fridge for up to a week or in the freezer for up to 3 months.

Notes

  • Make sure you ask your butcher to cut the bones into smaller pieces for you, especially marrow bones.
  • Roasting the bones and vegetables develops the flavor and is also necessary for darkening the color of the stock. Make sure you roast the bones until brown without burning.
  • Boiling or stirring the Beef Stock will mix the fat and the scum in with the stock which will make it cloudy.
  • After making the beef stock, place it in a large container and place it in the fridge overnight or for at least 5 hours. As the stock chills, the fat will float to the top and harden. Keep the fat until you want to use the stock and skim it off with a spoon or a spatula before using it. The fat will help the stock keep fresh longer in the fridge.
  • Patience is the key to success when it comes to making good Beef Stock. Let the stock simmer for a minimum of seven to eight hours. You can simmer longer for thicker and richer stock, for up to 24 hours!

Nutrition

Calories: 37kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 94mg | Potassium: 202mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2707IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 1mg