Beef Stock Recipe

Homemade stock is a wholesome alternative to store-bought and always tastes so much better. I’ve been developing classic soups and stocks for almost 20 years — this method balances deep flavor with home-cook simplicity. I made sure to include a slow cooker version (8 hours on Low) and a quick Instant Pot beef stock version (45 minutes on High Pressure with natural release).

What Bones Should I Use in Beef Stock?

You want to use large, meaty bones with bone marrow. Marrow bones are an important part of stock because that is what makes the best stock that is rich, meat-flavored, and nutritious.

Bone marrow is chock-full of nutrients like collages, iron, calcium, zinc, omega-3 fatty acids, Vitamin A, and so much more.

The most common beef bones that you will find in the grocery store is oxtail bones but you can ask if the butcher also had neck bones, short ribs, and knucklebones. You want to make sure there is a mix of marrow bones and some with a little meat on them. Larger oxtail bones will have both, marrow and meat.

How To Make Homemade Beef Stock

Prep the vegetables: Cut the onion, carrots, and celery into large pieces, removing the skins and ends if you’d like.

Sear the beef bones: Heat the oil in a large pot, then cook the bones on both sides until golden brown. Doing this will add a great amount of flavor to the stock and keeps the meat tender for later use.

Add the other ingredients: Next, toss in the peppercorns and garlic so they’re on the bottom of the pot and sear until fragrant. Then, add the vegetables, herbs, salt, and water.

Cook the stock: Bring the mixture to a boil, then lower the heat to almost low, cover with a lid, and let it cook for about 4 hours. Make sure to take off the lid from time to time to skim the foam off the top. Keep cooking on low, don’t try to speed up the process by increasing the heat, because the deep and rich beef stock flavor all about low and slow!

Expert tip: Simmer longer (6–8 hrs.) for extra-rich results.

Strain and store: Once done, pour everything through a large, fine strainer into another pot. Leave the strainer over the pot for 10-15 minutes to capture all of the liquid. Discard everything in the strainer, separating the meat from the bones if you’d like, and store the stock as desired. 

Alternative Cooking Methods and Techniques

You can achieve the same rich and deep beef stock using one of these proven techniques. Each approach produces a rich, versatile stock, just choose the one that fits your schedule:

• Oven Method: After bringing the stock to a gentle simmer, cover the pot and transfer it to a 250°F oven for 8 hours. The steady heat keeps the stock clear and evenly reduced for deep flavor.
• Slow Cooker Method: simmer the bones in the skillet first and then layer bones, vegetables, and herbs in the cooker, add hot water, and cook on LOW for 8–10 hours (or HIGH for 5–6).
• Instant Pot Method: For a fast batch, seal and cook on HIGH PRESSURE for 45 minutes, followed by a 20–30 minute natural release. This method extracts collagen efficiently while preserving clarity and depth.

Difference Between Beef Stock and Beef Broth?

While the ingredients are similar, there is one main difference: Beef stock is made with marrow bones, while beef broth is made using boneless meat.

Interestingly, broth has about half the calories of stock, but stock is much higher in vitamins and other nutrients like collagen, which comes from the bones. So the health benefits will far outweigh the calorie difference. Stock’s higher collagen makes soups silky and nutrient-dense as well.

Even though they can be used interchangeably in recipes, I do want to mention that beef stock has a richer taste and of course, don’t forget about the added nutrients.

What is the Easiest Way to Skim Fat Off the Stock?

The easiest way to remove fat from your stock is to let the pot cool completely in the refrigerator. As it chills, the fat rises and forms a solid white layer on top. The next day, you can simply lift or scrape off the fat disc with a spoon. It’s quick, clean, and mess-free.

Pro Tip: Don’t throw that fat away! It’s called tallow, and you can save it to sauté vegetables or make roasted potatoes with incredible flavor.

How to Store and Freeze Beef Stock

Storing: After straining you will have about 12 cups rich stock. It should set somewhat like jelly (density will depend on type of bones and amount of bone marrow) when cold — a sign of great gelatin content. Cool to room temperature and then store in a glass jar with a lid in the refrigerator. It’s important to remember that homemade stock does not have a long shelf life, only about 2 days in the refrigerator!

Large amounts: Cool stock quickly by placing pot in an ice-water bath before freezing. Divide it among the freezer bags or transfer into large freezer-friendly containers. Fill them no more than 3/4 of the way full to allow room for expanding as it freezes. Seal, label, and place in the freezer for 4-6 months. Plastic bags can be laid on a large cutting board or baking sheet to freeze, then stacked when frozen for easier storage.

Smaller portions: Ladle cooled stock into muffin pan cups or ice cube trays. Carefully place in the freezer and freeze for about 3 hours, or until completely frozen. (Set yourself a timer!) After freezing, transfer the cubes into freezer zip-top bags, seal, label, and return them to the freezer. You can also portion the cubes into several smaller freezer bags for convenience.

More Recipes Using Beef Stock

Homemade stocks like chicken stock and vegetable stock are great to keep in the freezer for later use. Use this homemade beef stock in all your favorite soups, gravies, sauces for steaks, or try it in my stuffed peppers soup and beef and vegetable soup recipes. Use it in comforting beef dishes like Braised Beef Short Ribs, Instant Pot Beef Stew or Salisbury Steaks.

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Originally published on Will Cook For Smiles in September 2020.