Rich Beef Stock
A rich, homemade beef stock, superior to store-bought, offers a versatile and flavorful base for stews, noodles, and other dishes.
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Instructions
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Preheat the oven to 400 F. Trim large beef pieces from 5-6 pounds of bones and cut them into 1-inch pieces.
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Place the bones and beef in an extra-large roasting pan. Roast for 40 minutes, turning a few times for even browning.
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Add 2 quartered onions, 2 carrots cut into 2-inch pieces, 2 celery stalks cut into 2-inch pieces, and 2 tablespoons olive oil to the pan; stir to coat. Continue roasting for 1 to 1 1/2 hours, turning occasionally.
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Transfer the roasted beef and vegetables to a large stockpot.
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Pour off excess grease from the roasting pan. Add 1 tablespoon tomato paste to the pan over medium heat, stirring for 2 minutes until it darkens.
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Pour in 2 cups of water, bring to a boil, then reduce heat and simmer, scraping up brown bits from the pan. Add this mixture to the stockpot.
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Add the remaining 3 quarts of water to the stockpot, ensuring bones are covered. Include 1 large bay leaf, 3-4 sprigs fresh parsley, 1/4 teaspoon dried thyme, and 1/2 teaspoon black peppercorns.
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Bring the stockpot to a boil over medium-high heat, then skim any foamy scum from the surface.
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Reduce heat to a simmer, partially cover, and cook for 4 to 6 hours until the flavors are rich and concentrated.
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Strain the stock through a cheesecloth-lined strainer into a large bowl, discarding solids. Allow to cool to room temperature, then cover and refrigerate.
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Once chilled and fat solidifies, skim and discard the fat. Ladle stock into 1-, 2-, or 4-cup freezer containers or jars, leaving an inch of headspace. Refrigerate for up to four days or freeze for up to three months.