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Rich and hearty, this easy recipe for Homemade Beef Stock is great to stockpile for the winter months. Deep, roasted flavor abounds in this simple bone broth that’s great for soup recipes or just on it’s own for a healthy, warming meal.
Homemade Beef Stock
The backbone of so many recipes here, easy to make Beef Stock is like liquid gold. There’s nothing quite like a homemade stock and it couldn’t be simpler to make. Plus, there’s something comforting in knowing you’re simmering a big pot of heaven that’s going to feed you for many meals to come.
You can use beef stock in place of chicken stock to add more richness to a recipe (did you know that?) and nobody will even know. I’ve even passed off my favorite gravy recipe as turkey when, in fact, I used this meaty beef stock. Now you know my secret!
How To Make Beef Stock
I like to keep things in the freezer to help my soup making a little easier…and tastier with richer, more bold flavors than if I use a box stock. I always have homemade Chicken Stock and Beef Stock on hand so my soups are the best they can be. And they’re surprisingly easy to make.
I like to roast my beef bones and veggies beforehand to ensure I have the Best Beef Stock ever.
- Arrange the beef bones and vegetables in a single layer on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Roast for 30 minutes.
- Transfer to a stock pot and fill with water.
- Stir in herbs and seasonings.
- Bring to a boil, then turn to low and simmer for 2-3 hours.
- Allow the beef stock to cool and then strain.
- Transfer to jars or airtight containers and store in the refrigerator or freeze for up to 3 months.
How To Use Beef Stock
It’s such a great addition to any recipe calling for beef stock like this beef stew or this easy Beef and Barley Soup. You’ll reach for the Very Best Beef Stock again and again….so make sure you make a big pot this weekend so you’re ready for your own soup bender.
We also love using it for The Best French Onion Soup Recipe, Beef Cabbage Soup, our favorite Short Rib Ragu and this EASY Mississippi Pot Roast!
More Easy Soup Recipes
- Easy Beef Vegetable Soup
- Italian Wedding Soup
- Pasta e Fagioli
- Italian Sausage Soup
- Stuffed Cabbage Soup
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The Best Beef Stock Recipe
Equipment
- 1 stock pot
Ingredients
- 5 pounds beef marrow bones, you can get them from well stocked grocery stores
- 4 carrots, cut in half
- 4 celery stalks, cut in half
- 1 large red onion, quartered
- 1 head of garlic, cut in half
- 1 cup fresh parsley
- 1 cup fresh sage leaves
- 1 cup fresh thyme
- 1 sprig rosemary
- 2 tablespoons kosher salt
- 1 tablespoon black peppercorns
Instructions
- Preheat oven to 425 degrees.
- Arrange bones, carrots, celery, onion and garlic in an even layer on a baking sheet and roast for 30 minutes.
- Transfer the ingredients to a large stockpot and add cold water to cover. Stir in the parsley, sage, thyme, rosemary, salt and peppercorns.
- Bring the mixture to a boil then reduce heat and simmer for 2-3 hours.
- Allow the stock to cool and strain.
- Transfer to an airtight container and store in the refrigerator for 3 days or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Bone broth (beef or chicken stock) is one of the healthiest, natural ingredients, beneficial source to eat and drink to restore and repair your body. It literally contains everything your body is made of, loaded with amino acids, collagen, minerals, protein, nutrients especially important for your joints, cartilage, bones, muscle recovery, gut lining, digestion, skin elasticity, etc. It is the “real” thing vs. taking processed powdered supplements. Kellie is correct, it’s fantastic and adds tons of flavor to savory meat, poultry and fish meals, gravies, stews, pot pies, soups, pasta sauce, stuffing, stuffed clams, croquettes, etc., simply substitute the water or liquid. What’s most important that is missing from this recipe though, is apple cider vinegar (1/4 c.) and best to simmer 24 hrs in a slow cooker. ACV is what draws the super healthy nutrients from the bone marrow. Adding bay leaves, bok choy, ginger root and turmeric helps to reduce inflammation. I bought raw beef bones with marrow from Whole Foods for under $15. in the past. It’s still around the same price and I live in pricey Los Angeles area. Bristol Farms has 5 lbs for around $5, but I’d go for at least $10. If you ask the butcher, you can also get additional chicken bone necks, pigs feet, etc. for the cartilage. You can also save and freeze the necks and giblets, left over carcass bones and cartilage from roasted turkey, beef, pork ribs, chops, etc. It’s fine to mix beef and poultry bones, all will boost health benefits, especially if you can get natural, organic without pesticides in veggies, too. Although time consuming in a slow cooker, it’s well worth the health benefits. Make extra to freeze because it’s so healthy in so many dishes, will be gone before you know it. Dr. Axe, Dr.Jockers and Dr. Berg have their own versions, some drink every day as a broth. If you don’t have time for homemade,Trader Joe’s and some stores have a good chilled version (look for these same ingredients and not just “flavors”), although more expensive than making yourself. Your body will thank you when you’re older.
Kellie, I’d love to see more of your recipes with your bone broth link included for an alternative, healthy boost version.
have you priced out marrow bones lately? – this would cost a fortune for 1 qt of stock
I haven’t…..that’s a good point. This is an older recipe but I’ll research other alternatives to share with you all.
If you add more veggies and water, it will make 1-2 gallons, way cheaper than store bought and so healthy, cheaper than doctor bills later on.