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    Cooking Gorgeous » All Recipes » Sauces and Spreads

    Homemade Beef Stock

    Published: May 19, 2021 · Modified: Sep 21, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    The secret behind most of the delicious soups, sauces, and stews is a good-quality & rich Homemade Beef Stock made from scratch. Although it takes some time and effort to prepare a good quality stock, it is sure worth it!

    Jump to:
    • Why Should You Make Beef Stock at Home?
    • Beef Stock VS Beef Broth
    • Ingredients and Substitutes
    • How to Make Beef Stock From Scratch?
    • Where To Use Beef Stock
    • Top Tips From the Chef
    • Recipe FAQs
    • Related Recipes
    • Homemade Beef Stock

    All the good restaurants and hotels make their own beef stock in big batches to use in their sauces, soups, or stews.

    I learned how to make this beef stock when I was working in a big hotel in London as a professional chef. We used to make it in big batches of stock a couple of times a week.

    I still use the same ingredients and techniques when making it at home.

    Why Should You Make Beef Stock at Home?

    • Homemade Beef Stock from scratch is healthier and more nutritious than shop-bought ones.
    • Also it has a full-bodied richness coming from the gelatin of the bones and connective tissues.
    • A good homemade Beef Stock made from scratch tastes better and doesn't contain any salt.
    • You can also save some pennies if you make them in big batches of beef stock and keep them in the freezer for up to 3 months.
    • This Beef Stock recipe doesn't require a big list of ingredients. All you need is some beef bones, a few vegetables, and aromatic herbs. .
    • A good homemade stock is a key to delicious soups, stews, and sauces!
    • Making your own Beef Stock means that you can use your choice of beef cut, vegetables, and aromatics.

    Beef Stock VS Beef Broth

    Beef Stock broth is made with the beef bones simmered slowly for thicker, richer savory cooking liquid. It also has a gelatinous texture when cooled.

    Beef Broth is made by simmering beef meat in water with mirepoix, aromatics, and herbs. It is much thinner with a less intense flavour.

    Ingredients and Substitutes

    bones for homemade beef stock

    What Bones To Use For Beef Stock ?

    The key ingredient to a really good stock is meaty bones with marrows. The meat gives the flavor while the morrow gives the deepness and richness to the stock.

    For extra flavor, add meaty bones like oxtail, shank, and short ribs.

    You can get some bones from your butcher for making this beef bone broth. Make sure you ask your butcher to cut the bones into smaller pieces for you, especially marrow bones.

    mirepoix and aromatics for beef stock
    • Mirepoix - It is a mixture of onions, celery, and carrots. Some recipes suggest putting them whole in the stock but I cut them in chunky sizes for the best results.
    • Tomato paste - It adds rich, umami flavor and brown color to the stock. It also adds acidity which helps break down the connective tissue in the bones to achieve a jelly-like texture.
    • Aromatics - Thyme, bay leaves, peppercorns, and parsley stalks are the most common flavoring to add to beef stock.

    How to Make Beef Stock From Scratch?

    This is a straightforward recipe to follow. However, to achieve the best results you need to follow a few tips and simple steps:

    Roast The Bones and Vegetables

    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.

    Preheat the oven to 220° C - 428° F. When the oven is hot, place the bones in a tray and roast for 25 minutes.

    beef bones for homemade beef stock are placed on a tray for roasting

    Take the tray out of the oven, spread the tomato paste on the bones, and add the vegetables on top of the bones.

    tomato paste and mirepoix are added to the roasted bones

    Place the tray back in the oven and roast for another 20 - 25 minutes, until the vegetables are lightly charred.

    add the vegetables and roast for another 20 minutes

    Gently Simmer The Stock

    Fill the pot with cold water, to 1 to 2 inches over the top of the bones and vegetables. Gently simmer on very low heat.

    Don't stir it while cooking. Boiling or stirring will mix the fat and the scum in with the stock which will make it cloudy.

    add the bones and vegetables in a pot and fill with cold water

    While your stock is gently simmering, all the scums will run to the surface. Skim them with a ladle now and then for a clear stock.

    homemade beef stock

    Cool It Down and Store

    At the end of the cooking time, remove all the solids from the pan and pass the stock through a fine sieve into another clean pan or pot. Pour into the jars or containers to store in the fridge for up to a week.

    The fat will rise to the top and solidify when it's chilled which would act as a protective layer against bacteria. Discard the fat if you are going to freeze the stock, otherwise, keep it for longer shelf life. You can keep them in the freezer for up to 3 months.

    Where To Use Beef Stock

    Beef stock is a great base to make soups or stews, as well as making sauces. Since you now have a good amount of homemade beef stock, it is a good time to try our delicious Julia Child's Beef Bourguignon, Kuru Fasulye, Braised Beef Cheeks, Tas Kebabi - Turkish Beef Stew ,or Traditional Cottage Pie recipes.

    You will be surprised how much flavor and depth this beef broth will add to your dishes, and you'll reinvent your current recipes by simply switching to this stock rather than store-bought ones or water.

    Top Tips From the Chef

    • 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!

    Recipe FAQs

    What is the beef stock substitute?

    The best substitute for beef stock is beef broth. Although they are very similar, there are a few key differences between a stock and a broth. You can also substitute it with chicken stock or beef stock cubes.

    How can I store Beef stock?

    Let the beef stock cool down at room temperature, transfer in airtight containers or glass jars and refrigerate them for up to five days. Alternatively, you can freeze them for later use for up to 5 months. If you freeze leftover stock in glass jars, make sure you leave 2 to 3 cm (1") headspace to avoid the jar breaking.

    How to avoid cloudy beef stock?

    Start cooking your beef stock with cold water and let it simmer gently, without letting it boil. Also skim the scum regularly during the cooking period.

    Related Recipes

    For more recipes you can use homemade Beef Stock why not try:

    • Easy Lamb Goulash | Hungarian Stew
    • Lamb Bolognese With Linguine
    • Greek Moussaka (Musaka)
    • Steak Pie

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making this delicious Homemade Beef stock from scratch as much as you enjoy using it in your recipes! 🙂 

    Bon appétit! / Afiyet olsun!

    Homemade Beef Stock

    Ayla Clulee
    Homemade Beef Stock made from scratch is healthier and more nutritious than shop-bought ones.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 45 mins
    Cook Time 6 hrs
    Total Time 6 hrs 45 mins
    Course Main Course, Side Dish, Soup
    Cuisine Western
    Servings 4 litres
    Calories 146 kcal

    Equipment

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

    Ingredients
     
     

    • 2 kg beef bones
    • 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
    • 3-4 litres water

    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: 146kcalCarbohydrates: 34gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 189mgPotassium: 807mgFiber: 8gSugar: 14gVitamin A: 10827IUVitamin C: 34mgCalcium: 129mgIron: 3mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Geoffrey King

      July 02, 2021 at 2:59 pm

      5 stars
      This sounds excellent...do you think you could use it to make Pho?

      Reply
      • Ayla Clulee

        July 02, 2021 at 3:16 pm

        Hi Geoffrey
        I am sure you can use it if you add some ginger, star anise, cinnamon and any other asian flavourings you like 🙂

        Reply
    2. Ayla

      August 03, 2021 at 3:13 pm

      5 stars
      Excellent recipe. I've made it twice.

      Reply

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    Hi! Thank you for visiting Cooking Gorgeous. My name is Ayla, and I’m a professional chef based in the UK. The kitchen is my happy place and cooking is my therapy. To me, food is more than ingredients and nutrition; it is a language of love, a way of expressing compassion.

    More about me →

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