Forktionary

Beef Stock Recipe

Craft a profoundly flavorful, almost sodium-free beef stock, perfect for soups, stews, and sauces! This recipe guides you through roasting bones for maximum depth, then simmering to create a rich, clarifying broth. Overnight chilling ensures a clean, luxurious final product. Elevate your cooking with this essential building block.

Prep Time 30 mins
Cook Time 220 mins
Calories 231.4 kcal
Protein 10g
Rating 5.0 (1 Reviews)
Beef Stock 146

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Stock

  • 3 lbs beef bones
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 2 large onions, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • components: 1 tbsp black peppercorns, 2 bay leaves, 4 sprigs fresh thyme
  • 12 cups cold water
  • 1 tbsp black peppercorns
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 egg white (optional)

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How to Make Beef Stock

  1. Preheat oven to 375°F (190°C). Generously rub 2 tablespoons of tomato paste over 3 lbs beef bones (e.g., marrow bones, knuckle bones).
  2. Roast bones in the preheated oven for 30 minutes, or until well-browned.
  3. In a large stockpot over medium heat, add 2 tablespoons olive oil. Sauté 2 large chopped onions, 2 chopped celery stalks, and 2 chopped carrots for 5 minutes, until softened.
  4. Add the roasted bones to the pot. Add 1 tablespoon black peppercorns, 2 bay leaves, 4 sprigs fresh thyme, and 12 cups of cold water. Bring to a boil.
  5. Skim off any foam that rises to the surface.
  6. Reduce heat to low, and simmer gently uncovered for 2-3 hours, adding a few cups of water if necessary to maintain liquid level.
  7. Reduce the stock by 1/4, so 3/4 of the starting liquid remains.
  8. Strain the stock through a fine-mesh sieve lined with cheesecloth or a damp kitchen towel. Return the stock to a smaller pot and cool.
  9. Reduce the stock by another 1/4, so that only 1/2 of the starting liquid remains.
  10. Chill the stock overnight in the refrigerator.
  11. Remove the top layer of solidified fat completely.
  12. Carefully remove the gelled stock to a new pot, leaving any sediment behind.
  13. If the stock is not clear and needs to be clarified for your recipe, bring it to a simmer and add 1 egg white.
  14. Stir constantly and skim off the solidifying egg white. The stock should now be clear.
  15. Use the stock according to your recipe's instructions.

Nutrition Information (Approximate per serving)

Sodium

31 g

Sugar

75g

Fat

7g

Carbs

11g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Beef & Red Meat European French Healthy Gluten Free Keto Paleo

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Time To Make Preparation Dietary Inexpensive 4 Hours Or Less