Published January 29, 2021.This post may contain affiliate links. Please read my disclosure policy.
Make one of the most fundamental recipes in all of cookery with this rich and delicious homemade beef stock.
Stock is one of the most important things to use in cooking. Whether you’re making a soup or a sauce, it’s is a must-have to keep on hand. If you want to explore using it, then definitely check out my Mulligan Stew or Loco Moco.
Beef Stock
Beef stock is a beef-flavored liquid used in braising food, making sauces, soups, risotto’s, etc. There are many ways to use it and when homemade, it far supersedes anything from the grocery store and will enhance your meal on another level.
Here are the typical ingredients used in a traditional beef stock:
- Beef Bones – This can be from leftover bones from steaks, or bones directly from your butcher.
- Mirepoix – A combination of 50% onions, 25% carrots and 25% celery.
- Herbs and Spices – Fresh thyme sprigs, parsley, bay leaves, and peppercorns.
The Difference Between Broth and Stock
There is definitely a difference between stock and broth and here they are:
Stock – a roasted beef bone base that is slowly simmered in water with herbs and vegetables. The bones from the beef cause it to be gelatinous and extremely rich in flavor.
Broth – a thin beef-flavored liquid that has beef meat cooked into it with vegetables and herbs. It is often seasoned with salt and pepper and most certainly what is in those boxes at the grocery store.
How to Make Beef Stock from Scratch
Follow along with these simple instructions for how to make this amazing beef stock recipe:
Coat the bones in olive oil and roast in a roasting pan in the oven at 425° for 1 hour.
Transfer the bones to a large stockpot and set them aside.
Place the roasting pan on a burner on the stovetop and roast the mirepoix over medium heat until lightly browned.
Deglaze the pan with red wine and cook it until it’s almost gone.
Next, mix in tomato paste and cook it over low heat for 10-15 minutes or until the tomato paste turns to a rust color. Transfer the mixture to the stockpot with the roasted bones.
Place the roasting pan back on the burner and deglaze once more with the red wine to get up the rest of the fond. Pour it into the stockpot.
Fill the stockpot up with water until it covers the bones by about 6 inches.
Simmer the stock on low heat for 8-10 hours while continually skimming the scum on the top.
Strain the stock with a chinois or a fine-mesh strainer and store.
Other Ingredients to Add-In
Making beef stock does not just stop with the ingredients that I used here in this recipe. Here are several things you can add to the beef stock to further enhance the flavor:
- Mushrooms
- Leeks
- Parsnips
- Green onions
- Vegetable peelings
- Herb sprigs with no leaves
- Shallots
- Zucchini
- Squash
Do not use bell peppers, spicy peppers, tomatoes, vegetables from the radish family, or any overly strong flavored vegetables.
What Is a Remouillage?
A remouillage is a stock that is made from the bones and vegetables that have already been used in a stock. Essentially after you strain the first stock you add the bones and vegetables back to the pot, refill it with water and make a second stock.
The flavor of a remouillage is much more subtle than original beef stock and is an affordable option for people or restaurants looking to extend the amount of beef stock they need.
Make-Ahead and Storage
Make-Ahead: You can make this recipe up to 3 days ahead of time but can also be used immediately.
How to Store: Place covered in the refrigerator for up to 5 days. Freeze covered for up to 6 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount to a saucepot and heat over low heat until hot.
chef notes + tips
- It can easily be made using all leftover ingredients. It’s important if you often fabricate beef to use in your cooking to freeze the leftover pieces of meat or bones.
- Any leftover bones at all should be frozen.
- Any vegetable peelings, or if they are starting to go bad, please put them in the freezer to make this beef stock as economical and delicious as possible.
- If you are using veal bones, cook for 6-8 hours.
- Do not boil the stock, as it will only make it cloudy.
Recipes that Use Beef Stock
- Beef and Barley
- Irish Beef Stew
- Beef Stroganoff
- Smothered Pork Chops
- Coq Au Vin
Be sure to follow me onFacebook,YouTube,Instagram,andPinterest,and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Video
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Homemade Beef Stock Recipe
5 from 20 votes
Make one of the most fundamental recipes in all of cookery with this rich and delicious homemade beef stock.
Servings: 40
Prep Time: 10 minutes minutes
Cook Time: 11 hours hours
Ingredients
- ¼ cup olive oil
- 8-10 pounds of beef bones
- 4 roughly chopped medium-size yellow onions
- 8 roughly chopped celery stalks
- 8 roughly chopped medium size carrots
- 10 garlic cloves
- 2 cups red wine
- ¼ cup tomato paste
- 15 sprigs fresh thyme
- 20 black peppercorns
- 2 bay leaves
- 1 bunch Italian flat-leaf parsley
Instructions
Preheat the oven to 425°.
Add the bones to a roasting pan and coat in olive oil. Roast in the oven at 425° for 1 hour or until browned.
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.
Add in the onions, celery, carrots, and garlic, and roast in the pan for 10-15 minutes or until lightly browned.
Deglaze with 1 cup of red wine and cook until it reduced by ¾.
Next, mix in the tomato paste and cook over low heat for 15 minutes until the tomato paste resembles a rust color.
Transfer the vegetables to the stockpot with the roasted bones.
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.
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.
Simmer over low heat for 8-10 hours while continually skimming off any impurities on top.
Store.
Notes
Chef Notes:
- Make-Ahead: You can make this recipe up to 3 days ahead of time but can also be used immediately.
- How to Store: Place covered in the refrigerator for up to 5 days. Freeze covered for up to 6 months. Thaw in the refrigerator for 1 day before reheating.
- How to Reheat: Add the desired amount to a saucepot and heat over low heat until hot.
- It can easily be made using all leftover ingredients. It’s important if you often fabricate beef to use in your cooking to freeze the leftover pieces of meat or bones.
- Any leftover bones at all should be frozen.
- Any vegetable peelings, or if they are starting to go bad, please put them in the freezer to make this beef stock as economical and delicious as possible.
- If you are using veal bones, cook for 6-8 hours.
- Do not boil the stock, as it will only make it cloudy.
Nutrition
Calories: 30kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 23mgPotassium: 88mgFiber: 1gSugar: 1gVitamin A: 2088IUVitamin C: 3mgCalcium: 11mgIron: 1mg
Course: Soup, stock
Cuisine: French
Author: Chef Billy Parisi
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39 comments
- Bridgette
This broth is packed full of flavors. It took my recipe to another level. Thanks chief
- Reply
- Jeanie Kristek
If I could give it more stars I would. My house smells delicious. Wonderful recipe right here. I used the ribs from the rib roast at Christmas. Can’t wait to use the broth in my recipes. Roast the left over bones and vegetables and add some wine, makes it.
- Reply
- sue
Thank you ChefBilly tasty recipe 😋😁👋🤩
- Reply
- sue
Thank you ChefBilly hits the spot tasty recipe add to other’s 😁👋😋🤩
- Reply
- sue
Thank you so much such yummy recipe ChefBilly 😁👋😋🤩
- Reply
- sue
The best thank you chef Billy 😁👋😋🤩
- Reply
- sue
Thank you yes😋 tasty recipe ChefBilly 😁🤩👋
- Reply
- sue
Fabulous delicious 🤤 recipe thank you Chief Billy 😁😋🤩👋
- Reply
- sue
Thank you ChefBilly fabulous recipe to add to other recipes 😁😋🤩👋
- Reply
- Lenora
Such a good recipe. I’ve been saving all my veggie scraps and freezing them. I used a whole oxtail I had and the veggie scraps. This came out beautifully! I can’t wait to use the stock in my recipes.
- Reply
- Ana Rico
I made this using beef bones that I got on sale from an Asian grocery store and the rest of the ingredients I had them in my fridge. Cooking time is ridiculously long – prep is easy though- but totally worth it. I’m freezing most of it and keeping some in my fridge. I also gave some of it to my cousin right after I turned the stove off, and she immediately fell in love with the smell.
This is a new favorite.- Reply
- Kelley McCormick
I’m making this now the broth is watery and no color ? It’s been on low heat all night . Did I add too much water or temperature is not high enough ? What do you think?
- Reply
sounds like both.
- Reply
love it!
- Reply
- Kelley
To freeze
- Reply
great!
- Reply
- Kelley McCormick
Do you have to sterilize canning jars before you put in jars or after? And can you put in bags? Thank you
- Reply
They can be sterilized in both ways. You can put in bags once chilled, yes.
- Reply
- Joan S
I made this stock for french onion soup. It was out of this world!
- Reply
Delicious!
- Reply
- Janet Dryer
This recipe is so very good. Thank you Billy.
- Reply
My pleasure!
- Reply
- Christine
Just made this beef stock. This will be my go to recipe. This recipe takes time but it is well worth it. We raised our own beef and we had the butcher save the bones. I have been looking for the right recipe and this was it. Next recipe will be the Mulligan Stew with the beef stock I just made. Thank you chef Billy for all your videos and knowledge.
- Reply
Fantastic!
- Reply
- Rosemary
This is my go-to recipe. I have made this several times and it freezes well! The flavor is crazy-good!
- Reply
That’s awesome, thank you.
- Reply
Not sure what you mean, that’s all in the recipe.
- Reply
- Karen
Made it, froze it, used it in Billy’s French Onion Soup recipe. EXCELLENT.
- Reply
- Maria
I just made this stock for the second time. I love it!!! Last year I canned it and I just ran out of that batch. I will be canning this one also. Thank you for sharing your recipe!!
- Reply
- Lori
What size stock pot?
- Reply
5 gal
- Reply
- Noralee N Burby
The photo shows marrow bones. What other beef bones impart the best flavor?
- Reply
Honestly, any bones from veal or cow will do.
- Reply
- Noralee N Burby
What would you sub in for red wine or if using red wine, which red would you suggest? Pinot noir or…?
- Reply
cabernet sauvignon
- Reply
- Marlene Michaud
Your beef stock recipe says it makes 40 servings, how many cups is this?
- Reply
6 oz
- Reply
- Rehab
So good!
- Reply
