Beef Stock Recipe

beef stock in a soup bowl with a spoon and parsley for garnish.

5 from 3 votes

Learn how to make a rich, flavorful beef stock at home in just 4 hours on the stovetop. Using seared marrow bones, onions, carrots, and celery, this recipe creates a deep, restaurant-quality flavor and a nutrient-packed base for soups, sauces, and gravies.

Prep Time5

Cook Time4 10

Total Time4 15

Course: Main Course, Soup

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 166kcal

Author: Lyuba Brooke

Ingredients

3 lbs large meaty marrow beef bones (neck, tails, ribs)
2 tbsp oil
1 large yellow onion
3 medium carrots
4 celery ribs
1 bulb of garlic peeled
4 sprigs of thyme
4-5 stems of parsley
2 bay leaves
1/2 tbsp whole peppercorns
1 tbsp salt optional
16 cups water heated

US Customary - Metric

Instructions

Peel and cut onion and carrots in fourths. Cut celery ribs as well.
Preheat a large pot over medium-high heat, add some canola oil. Add beef bones and sear on both sides until golden brown.
Toss in peppercorns and garlic (so they are right on the bottom of the pot and not on the bones) and let them sear for a couple of minutes. You will notice both will give out a pleasant aroma.
Add vegetables, herbs, salt, and water. Bring mixture to boil, lower heat to low, cover with a lid, and cook for about 4 hours.
Pour the stock through a fine strainer and let the beef and vegetables sit in the strainer, over the pot, for 10-15 minutes so that all the liquid comes out.
If there is enough meat on bones, you may separate it and save it for the soup or discard with the bones. Discard the vegetables and everything else in the strainer.

Notes

Storing beef stock: In the refrigerator, homemade beef stock will last for up to 5 days. Beef stock does have a longer shelf life than chicken stock.
Transfer homemade beef stock into a glass jar with a lid or another glass airtight container. Note, there may be a layer of congealed fat on top of the stock after refrigerating it overnight. Use a spoon to lift it out and discard if you wish, or use it to cook on, or keep it to use in the soup.

Nutrition