Homemade Beef Stock (Edit recipe)

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Making your own homemade beef stock is a great way to add rich, complex flavors to soups, sauces, gravies, and more. Not only does it have amazing flavor, but it's cheaper and better for you than store-bought versions.

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PREP TIME

5 minutes

COOK TIME

—

INGREDIENTS

Serves: 16

Ingredients

3-5 lb Beef Marrow Bones
6-8 quart Water, or more as needed to cover, cold
1 whole Yellow Onion
3 whole Carrots
3 whole Celery, large stalks
4 cloves Garlic
1 bunch Flat Leaf Parsley
1 bunch fresh Thyme
1 whole Bay Leaf
.5 tsp Whole Black Peppercorns

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add the bones to a large stock pot and cover them with cold water.
Bring the water to a boil over medium high heat and then reduce to medium low. Let the bones simmer for 1 hour, skimming any scum off the surface with a sieve or slotted spoon.
While the bones are simmering, chop the onions, carrots and celery into large pieces and crush the garlic cloves.
Place the crushed garlic cloves in a large piece of cheesecloth along with the parsley, thyme, bay leaf and peppercorns. Tie the cloth up in a bundle and secure using cooking twine.
After the 1 hour simmer time, add the herb bundle along with the cut up vegetables to the pot.
Let the stock simmer, partially covered, for an additional 5 hours, skimming the top and adding more water as needed.
Strain finished stock through a colander or fine mesh sieve to remove the vegetables, herb bundle, bones and any impurities.
Cool the stock completely in the refrigerator and use immediately or store for later use. See storage instructions below.

Notes

Vegetables - Add leeks, shallots, or mushrooms for more flavor. Herbs & Seasoning - For a more earthy stock, add herbs like rosemary and sage. For more spice, add whole cloves or allspice berries to the herb packet. Add chiles or peppers for a spicy beef stock. Richer Stock - Roast bones in a large roasting pan until well browned. Add to the pot, cover with cold water, and begin simmering. While the stock is simmering, brown the vegetables in the same pan with a little bit of olive oil on the stovetop. Once browned, add them to the pot of stock and deglaze with a bit of water. Scrape the bottom of the pan to remove any browned bits and add it and the liquid to the pot. Follow the remaining directions for simmering.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	122
Fat:	8 g
Carbohydrates:	3 g
Protein:	10 g
Cholesterol:	0 g
Sodium:	9 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.