|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 63g||81%|
|Saturated Fat 26g||132%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A homemade beef stock is easy to make with roasted beef bones and trimmings, along with vegetables, water, and herbs. Although it takes several hours for the stock to simmer to perfection, the hands-on preparation time is under 30 minutes, meaning, without much effort, you will have a rich beef stock to use for a variety of recipes.
Homemade beef stock or broth is a good reason to keep the meat trimmings from roasts and steaks. Use a variety of beef bones, such as neck bones, shanks, ribs, etc., along with some beef itself. For this recipe, you'll need a roasting pan and a stockpot large enough to accommodate the bones and vegetables, and a fine-mesh strainer with cheesecloth for straining the final stock.
- 5 to 6 pounds beef bones and trimmings
- 2 medium onions (peeled, quartered)
- 2 large carrots (cut into 2-inch pieces)
- 2 ribs celery (with leaves, cut into 2-inch pieces)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon tomato paste
- 3 1/2 quarts water (divided)
- 1 large bay leaf (or 2 small bay leaves)
- 3 to 4 sprigs parsley
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon dried thyme (or a sprig or two of fresh thyme)
Gather the ingredients.
Trim larger pieces of beef from the bones and cut into 1-inch pieces. Heat the oven to 400 F.
Put the bones and beef pieces in a large roasting pan with the onions, carrots, and celery. Toss with the olive oil.
Roast for 45 minutes, turning a few times so the beef browns evenly.
Transfer the beef and vegetables to a stockpot and set aside.
Pour off any excess grease from the roasting pan and place over medium heat. Add the tomato paste and cook, stirring, for 2 minutes.
Add 2 cups of the water and bring to a simmer.
Add the tomato paste mixture to the stockpot, along with the remaining 3 quarts of water. If the liquid doesn't quite cover the bones, add a little more water.
Add the bay leaf, parsley sprigs, peppercorns, and thyme.
Put the stockpot over medium-high heat and bring to a boil. Skim off any foamy scum from the top.
Reduce the heat to the lowest setting, partially cover, and simmer for 3 to 4 hours. The stock should be flavorful and reduced slightly. If you want a richer, more concentrated flavor, cook longer to reduce more.
Strain through a cheesecloth-lined strainer into a large bowl. Cover and refrigerate until chilled.
Remove the solid fat from the surface.
Ladle into 1-, 2-, or 4-cup freezer containers or jars, leaving about an inch of headspace.
Refrigerate and use within four days or freeze for up to three months.
- The stock will expand as it freezes, so if using glass jars it's especially important to leave plenty of headspace.
- To be safe, leave the tops resting on the jars until the stock is frozen, then screw them on, but not too tight.
- Keep food storage bags in the freezer, one for meat scraps and one for vegetable trimmings, so you can make both beef and vegetable broth easily at home.