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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