Homemade beef stock is richer and more flavorful than store-bought, adding lip-smacking depth to your soups, sauces, and braises.
Ingredients
Makes 2 quarts
5
4
4
2
1
½
4
2
¼
Preparation
Step 1
Preheat oven to 450°. Roast marrow bones (have your butcher saw them into pieces) in a roasting pan, turning occasionally, until browned, 25–30 minutes. Cut carrots and celery into 3” pieces; add to pan along with onions and garlic. Roast, turning occasionally, until vegetables are brown, 25–30 minutes.
Step 2
Transfer to a large stockpot; add cold water to cover. Pour off fat from pan, add ½ cup water, and stir, scraping up browned bits; add liquid to pot along with parsley, thyme, bay leaves, and black peppercorns. Bring to a boil, reduce heat, and simmer 4 hours, occasionally skimming foam and fat from surface and adding water as needed. Strain.
Step 3
DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill, or freeze up to 3 months.
Nutrition Per Serving
Leave a Review
Reviews (332)
Back to TopThis is a delicious stock and homemade stock always makes other recipes much better. I don’t simmer my stocks on the stove anymore though. I make all my stocks in my Instapot because it is far faster than cooking it on the stove and the results are the same.
Kelly
Maine
9/6/2021
A simple and delicious recipe. Only using box stock in a pinch now that I have this wonderful recipe. I think this would be fantastic in french onion soup or for gravy. I used it for the sauce in my shepherds pie and it was incredible.
Devon T
Douglassville PA
3/28/2021