Homemade Beef Stock

Beef StockThis is a basic beef stock made from scratch.  Definitely more nutritious than any store-bought stocks, especially since you know the quality of ingredients that goes into it.  We use it for everything!




Yield: 3 to 4 Litres


  • 8 lb. Beef Bones, cut into 3 or 4″ pieces
  • 8 L Cold Water
  • 1 lb. Onions, Chopped
  • ½ lb. Carrots, Chopped
  • ½ lb. Celery, Chopped
  • 5.5 oz Tomato Paste
  • 1 Bay Leaf
  • 4 Thyme Sprigs
  • ¼ tsp Peppercorns
  • 8 Parsley Sprigs
  • 2 Whole Cloves


  1. Preheat oven to 400°F.
  2. Place bones in a roasting pan and brown in oven, approximately 60 minutes.
  3. Remove bones from pan and place in a stockpot, cover with cold water.
  4. Bring to a boil, reduce to a simmer for approximately 20 minutes, skimming off any scum.
  5. Drain the bones and replace with fresh cold water, bringing it back to a simmer.
  6. Toss the vegetables in the drippings in the roasting pan and brown in the oven.
  7. Add the vegetables, tomato paste and herbs and continue simmering for 6 to 8 hours.
  8. Drain using cheesecloth and cool in a water bath.
  9. Discard the scum & solids.
  10. If not using immediately, refrigerate and/or freeze.

I actually use a metal coffee filter to strain my stock instead of cheesecloth, it works really well and I can wash it and use it again.

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