Beef stock is…tricky.
I tried making it over and over with not-so-yummy results. We ate it. But I didn’t really like it. I really wanted to resort to just buying boxes of organic “broth” on the rare occasions I really needed beef stock. I didn’t, but…I wanted to.
Then I got some bones from my recent cow purchase. They were quite meaty (really mostly meat; I was used to using pretty clean, marrow bones) and they made some really delicious stock. Ah! I had learned something new. From this experience, I’ve gone on to make a few more pots of very delicious stock, so I’d say I’ve “got it” now.
Since it took me so long to master, I thought I’d share what I’ve learned with you, so that hopefully you will not struggle as long as I did!
(And by the way, if you’re new to stock in general, you might also want to check out my chicken stock tutorial.)
Homemade Beef Stock
- 3 – 4 lbs. of bones (a mix — marrow, meaty, flat, other; a couple meaty ones is crucial)
- 1 small onion, halved
- Celery scraps
- Carrot scraps
- Filtered water
1. Preheat your oven to 350. Arrange all your bones on a tray. It doesn’t matter if they’re frozen or thawed; I’ve done it both ways.
You want to have a variety of bones. Are you getting that this is a big deal?? Some meaty, some fatty, some pretty clean, some with marrow. I’ve even included some cut up sirloin steak (the scraps of meat, fat, with a little bone).
2. Roast these bones now for 30 – 40 minutes.
3. Dump these bones in a big pot, and add your veggie scraps to it. I saved my veggie scraps in the fridge from the previous week’s meals. Fill your pot up with filtered water, at least twice as high as the bones, but all the way up is best.
4. Cook your stock on low-medium for 2 – 3 days. Yes, really. With bones this big and thick, you need to give them time to break down. Some people add vinegar to help with this process; I’ve never found I needed it.
5. After the stock is done cooking, strain it into containers. You can put it in the fridge or freezer, depending on how quickly you’ll use it.
Now your stock is ready to use. I actually used some twice even as it was cooking to make dinner. That’s one great thing about having stock bubbling on the stove!