Classic Beef Stock Flavor (Printable)

Rich beef base ideal for soups, stews, sauces, and gravies with slow-simmered bones.

# What You'll Need:

→ Meats

01 - 3.3 lbs beef bones (preferably marrow or knuckle bones, cut into pieces)
02 - 1.1 lbs beef shank or oxtail (optional, for added flavor)

→ Vegetables

03 - 2 large onions, quartered
04 - 2 carrots, peeled and chopped
05 - 2 celery stalks, chopped
06 - 1 leek, cleaned and chopped (optional)
07 - 1 head garlic, halved horizontally

→ Herbs & Spices

08 - 2 bay leaves
09 - 8 black peppercorns
10 - 4 sprigs fresh thyme or 1 tsp dried thyme
11 - 4 sprigs fresh parsley
12 - 2 whole cloves

→ Others

13 - 2 tbsp tomato paste
14 - 10.5 cups cold water
15 - 1 tbsp vegetable oil
16 - Salt, to taste (add at the end)

# How to Make It:

01 - Preheat oven to 425°F. Place beef bones and shank or oxtail on a roasting pan. Roast for 30 to 40 minutes, turning once, until deeply browned.
02 - Move roasted bones and meat into a large stockpot. Pour off and discard any fat from the roasting pan.
03 - In the same roasting pan, toss onions, carrots, celery, and leek with tomato paste and vegetable oil. Roast for 15 to 20 minutes until caramelized. Transfer to stockpot.
04 - Pour a small amount of water into the roasting pan, scrape up browned bits, then add this liquid to the stockpot.
05 - Incorporate garlic, bay leaves, peppercorns, thyme, parsley, and cloves into the pot.
06 - Add cold water to cover all ingredients. Bring to a gentle simmer over medium heat without boiling.
07 - Reduce heat to low and simmer uncovered for 4 hours, occasionally skimming off scum and fat.
08 - Strain the liquid through a fine-mesh sieve or cheesecloth into a clean pot or bowl. Discard solids.
09 - Let stock cool, then refrigerate. Remove any solidified fat from the surface before use.
10 - Add salt to taste just before serving or incorporating into dishes.

# Expert Suggestions:

01 -
  • You'll taste the difference immediately—a homemade stock transforms ordinary soups and stews into something that tastes like someone cared.
  • It freezes beautifully, so you can make a big batch and have liquid gold waiting whenever you need it.
  • The whole process is mostly hands-off once you get it simmering, leaving you free to do other things while your oven does the heavy lifting.
02 -
  • Never let the stock boil hard—a rolling boil will make it cloudy and break down proteins into tiny particles that turn your clear, refined stock into something murky and dull.
  • The color comes from caramelization, not from boiling bones for days; get those bones and vegetables properly browned in the oven first, and you'll have depth in just 4 hours instead of 12.
  • Tomato paste is a game-changer that most home cooks overlook, adding umami and subtle sweetness that makes the stock taste like you've been tending to it for days.
03 -
  • Start with cold water and bring everything up slowly so the stock extracts gently and stays clear—this is the move that separates homemade stock that looks restaurant-quality from cloudy attempts.
  • Roasted bones and caramelized vegetables are non-negotiable; this is where 80 percent of your flavor comes from, so don't rush these steps even if you're tempted.
  • A stock that gels when cold means you've extracted plenty of collagen—this is a badge of honor, though even liquid stock tastes phenomenal in your cooking.

Return