Description
This homemade beef stock recipe yields a rich, flavorful, and versatile broth perfect for soups, stews, sauces, and braises. Using meaty beef bones roasted to enhance depth, combined with aromatics and slow-simmered to extract maximum flavor and nutrients, this stock forms the essential foundation for countless meals.
Ingredients
Scale
Beef Bones and Oil
- 4 lbs meaty beef bones
- 2 Tbsp olive oil
Vegetables and Aromatics
- 1 large yellow onion, quartered
- 2 celery ribs, cut into thirds with leaves attached
- 2 carrots, peeled and cut into 1-2” chunks
- 3 garlic cloves, peeled
- 1 bay leaf (optional but recommended)
- 10 black peppercorns
Seasoning and Liquid
- 1 Tbsp cider vinegar
- 1 tsp salt (optional)
- Filtered water (amount varies by cooking vessel: 16 cups for stock pot, 12 cups for 6-quart slow cooker, 10–12 cups for Instant Pot)
Instructions
- Roast the Bones and Vegetables: Preheat your oven to 425°F (220°C). Place the beef bones and vegetables (onion, celery, carrots, garlic) on a roasting pan or rimmed baking sheet. Drizzle with olive oil and roast for about 30-40 minutes, turning occasionally, until they develop a deep brown color to enhance flavor.
- Transfer to Cooking Vessel and Add Ingredients: Place the roasted bones and vegetables into your stock pot, slow cooker, or Instant Pot. Add the bay leaf, peppercorns, cider vinegar, and optional salt. Pour in filtered water to cover the bones as per your cooking vessel’s capacity (see Ingredients section).
- Simmer the Stock: Heat slowly to a gentle simmer. If using a stock pot on the stovetop, bring to simmer then reduce heat to maintain a very gentle simmer for approximately 2 hours (120 minutes). For slow cooker, set on low and cook for the same amount of time. If using Instant Pot, seal and pressure cook on high for about 1.5 hours, then natural release.
- Skim Impurities: During simmering, skim off any foam or impurities that rise to the surface periodically for a clearer stock.
- Strain and Cool: After cooking, remove the bones and vegetables by straining the stock through a fine mesh sieve or cheesecloth into a large container. Let it cool to room temperature then refrigerate. Once cooled, any fat will solidify on top and can be skimmed off or saved for other uses.
Notes
- Roasting the bones and vegetables first adds a rich, caramelized flavor to the stock.
- Cider vinegar helps draw nutrients like calcium from the bones during cooking.
- Salt is optional to control sodium content depending on the intended use of the stock.
- Use filtered water to ensure a clean taste and pure broth.
- Store leftover stock in the refrigerator for up to 5 days or freeze for up to 3 months.
- The resulting stock can be used as a base for soups, stews, sauces, gravies, or for cooking grains and vegetables.
