When your recipes call for beef stock, don’t reach for the canned version. My simple beef stock recipe is loaded with flavor and is perfect for soup, stews or any recipe that needs a meaty stock. Since you control the ingredients, homemade stock isn’t filled with salt like most commercial brands. Smart Recipes, American Recipes, Beef Recipes, Recipes Beef American Homemade Beef Stock Homemade Beef Stock Recipe | CHEFBear.net PT6H Serves 8 4 Pounds Beef Shank Or Short Rib Bones 3 Medium Carrots 3 Medium Celery Stalks 2 Medium Onions 1/2 Cup Warm Water 3 Whole Bay Leaves 3 Cloves Garlic 10 Whole Black Peppercorns 1 Small Bunch Fresh Parsley 1 Teaspoon Dried Thyme 1 Teaspoon Dried Marjoram 1 Teaspoon Dried Oregano 6 Cups Cold Water Preheat oven to 450 degrees. In a large roasting pan, bake bones for 30 minutes. Add carrots, celery & onions and bake for an additional 30 minutes. Drain & discard fat. In a Dutch oven over medium heat, transfer bones & veggies. Add warm water to the roasting pan and use a wooden spoon to loosen browned meat bits. Add pan juices to the Dutch oven. Add bay leaves, garlic cloves, peppercorns, parsley, thyme, marjoram & oregano and cover with cold water. Bring liquid slowly to a boil, about 30 minutes. Reduce heat to low and simmer, uncovered for 4-5 hours. Use a slotted spoon to periodically skim foam. During the first 2 hours of cooking, add more water if needed to keep meat & veggies covered. Remove bones and reserve meat for another recipe. Use a colander lined with cheesecloth to strain the stock into an airtight container. Discard veggies & seasonings. Cover & refrigerate overnight and remove any surface fat. Keep stock covered in the refrigerator for up to 3 days or in the freezer for up to 6 months.

Homemade Beef Stock

Homemade Beef Stock Recipe


When your recipes call for beef stock, don’t reach for the canned version. My simple beef stock recipe is loaded with flavor and is perfect for soup, stews or any recipe that needs a meaty stock. Since you control the ingredients, homemade stock isn’t filled with salt like most commercial brands.

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Recipe Information

Flavor Profile

American

Protein

Beef

Category

Soups

Serves

8

Total Time

6 Hours

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Ingredients

      • 4 Pounds Beef Shank Or Short Rib Bones
      • 3 Medium Carrots (Roughly Chopped)
      • 3 Medium Celery Stalks (Roughly Chopped)
      • 2 Medium Onions (Quartered)
      • 1/2 Cup Warm Water
      • 3 Whole Bay Leaves
      • 3 Cloves Garlic (Mashed)
      • 10 Whole Black Peppercorns
      • 1 Small Bunch Fresh Parsley
      • 1 Teaspoon Dried Thyme
      • 1 Teaspoon Dried Marjoram
      • 1 Teaspoon Dried Oregano
      • 6 Cups Cold Water

Directions

  1. Preheat oven to 450 degrees. In a large roasting pan, bake bones for 30 minutes. Add carrots, celery & onions and bake for an additional 30 minutes. Drain & discard fat.
  2. In a Dutch oven over medium heat, transfer bones & veggies. Add warm water to the roasting pan and use a wooden spoon to loosen browned meat bits. Add pan juices to the Dutch oven. Add bay leaves, garlic cloves, peppercorns, parsley, thyme, marjoram & oregano and cover with cold water.
  3. Bring liquid slowly to a boil, about 30 minutes. Reduce heat to low and simmer, uncovered for 4-5 hours. Use a slotted spoon to periodically skim foam. During the first 2 hours of cooking, add more water if needed to keep meat & veggies covered.
  4. Remove bones and reserve meat for another recipe. Use a colander lined with cheesecloth to strain the stock into an airtight container. Discard veggies & seasonings. Cover & refrigerate overnight and remove any surface fat. Keep stock covered in the refrigerator for up to 3 days or in the freezer for up to 6 months.



Nutrition & Cost Facts

Calories

416 kcal

Carbs

5 g

Fat

23 g

Protein

43 g

Cost Per Serving

$3.46

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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