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You are here: Home / Recipes / Soups / Homemade Beef Stock (Brown Stock)

Homemade Beef Stock (Brown Stock)

Published December 29, 2021 by Lauren Vavala

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Jars of homemade beef stock with text overlay.
Jars of homemade beef stock with text overlay.
Close up of homemade beef stock with text overlay.
Two images of homemade beef stock with text overlay.
Two images of homemade beef stock with text overlay.

Simplicity and versatility make Homemade Beef stock an incredibly useful recipe to know how to make. You can use this recipe as the base recipe for building many main dishes such as soups, stews, and braises. Homemade stock is more flavorful and lower in sodium than store bought varieties, which makes it a healthy alternative.  

3 canning jars of homemade beef stock with a white background.

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Beef Stock is an incredibly useful recipe to learn how to make. It is one of the first recipes we made in culinary arts school. Since it is such a versatile recipe, you can use this beef stock to make recipes like Steak & Potato Soup, Garlic Butter Short Ribs, and Beef & Broccoli Zoodles.

Homemade versions of beef stock are richer and more flavorful than any stock you can buy premade at the store. Beef Stock is dark brown since it is made by roasting and caramelizing bones. This means homemade stock is more gelatinous and therefore supports bone health. It is naturally gluten free too, so you can use it as the base to build many dishes.

All you need to make this deeply flavorful Homemade Beef Stock are bones, mirepoix, tomato paste, and a handful of aromatics. Making stock at home does require a bit of extra time, as it needs to simmer for at least 6-8 hours. However, the majority of the time is completely hands off and the prep required is extremely simple.

Homemade Beef Stock is worth the little bit of extra effort and time, since it is more savory, flavorful, and healthy, because it contains less salt. 

Why This Recipe Works

Homemade Beef Stock is easy to make. You can use leftover beef or veal bones, as well as purchase bones from a local butcher or grocery store. I have found them in the freezer section too.

This recipe produces a richer and more flavorful stock than any store bought stock.

Beef stock is versatile because it can be used in soups, stews, braising meat, risotto, or sauces, such as espagnole (brown sauce) and demi-glace.

How To Make Beef Stock

Ingredients

Ingredients needed to make homemade beef stock on a marble background with text overlay.

  • Beef Bones: you can also use veal bones, if preferred and available to you.
  • Mirepoix: mirepoix is 50% onions, 25% carrots and 25% celery.
  • Tomato Paste
  • Aromatics: bay leaf, dried thyme, peppercorns, parsley and garlic in a sachet (cheesecloth and kitchen twine).

The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Chop the onions, carrots and celery.

Prepare the aromatics by crushing the peppercorns and garlic, then tying the bay leaf, thyme, peppercorns, parsley and garlic up in a piece of cheesecloth with twine. 

Preheat your oven to 375°F.

Chef’s Tip: leave enough extra twine to be able to tie the end opposite of the sachet to the handle of your stock pot. It makes removing the sachet much easier later on.

Create!

Beef bones in a Dutch oven.

Place the beef bones in a roasting pan or Dutch oven, not overlapping.

Roasted beef bones in a Dutch oven.

Roast the bones for about an hour, turning occasionally to brown and caramelize them.

Remove the bones from the oven and place in a stock pot. Remove and reserve the fat from the roasting pan.

Add 1/2 cup of water to the roasting pan and deglaze, scrapping up any cooked on bits with a wood spoon. Transfer to the stock pot along with the remaining 6 cups of water.

Bring to a boil, reduce heat and simmer.

Mirepoix cooking in beef fat in a Dutch oven.

Meanwhile, add 1-2 tablespoons of the reserved fat back to the roasting pan or Dutch oven over medium heat.

Add the onions, carrots and celery and cook until they start to brown.

Mirepoix and tomato paste cooked until browned in a Dutch oven.

Stir in the tomato paste and continue to cook until it becomes a rich brown.

Beef stock simmering in a stock pot.

Add the vegetables to the stock pot.

Add the sachet of aromatics to the stock pot.

Continue to simmer the stock for 6-8 hours, skimming any scum off that forms on the surface periodically.

Strain through a fine mesh sieve or strainer and refrigerate to cool.

Solidified fat on top of beef stock in a silver bowl.

Skim any solidified fat off of the top of the stock once it has cooled.

Present!

A ladle lifting up a spoonful of homemade beef stock.

Use or store, as desired.

You can freeze beef stock in freezer bags or mason jars. 

Chef’s Tip: portion out stock into frequently used amounts, such as 1 cup, before storing or freezing.

Tips and Techniques

  • You can use leftover beef or veal bones, or purchase bones from your local butcher or grocery store. You may also find them in the freezer section.
  • To make beef bone broth, simmer the bones for at least 12 hours and up to 48 hours.
  • Store stock in an airtight container in the refrigerator for up to 5-7 days. You can also freeze it for 3-6 months.

FAQ’s

What Is The Difference Between Beef Stock and Beef Broth?

Stock is made by simmering bones, which may or may not contain meat as well, mirepoix and aromatics for 6-8 hours and up to 48 hours if making a bone broth. This results in a thicker liquid that may become gelatinous, and even possibly gel when refrigerated, depending on how long it was simmered. It is typically left unseasoned.

Broth is made by simmering meat, which may or may not contain bones, mirepoix and aromatics in water for less than 2 hours. This results in a thinner, flavorful liquid that is usually seasoned.

Stock and broth can usually be used interchangeable in recipes.

Recipes That Use Beef Stock

Red Wine Braised Beef Short Ribs
These Red Wine Braised Short Ribs make an easy, yet impressive dinner! The ribs will be fall-apart tender and the sauce is rich and flavorful.
Get The Recipe
Red Wine Braised Short Ribs on White Plates with Mashed Potatoes and Carrots. All on a Wood Board with a Blue Napkin
Instant Pot Vegetable Beef Soup
Instant Pot Vegetable Beef Soup is a quick, easy recipe that tastes as if you spent hours making it! With melt-in-your-mouth tender beef and plenty of delicious vegetables, it's sure to be a family favorite!
Get The Recipe
Instant Pot Vegetable Beef Soup in a white bowl.
One Pan Beef Enchilada Pasta
Beef Enchilada Pasta is made with ground beef, enchilada sauce, seasonings, and cheddar cheese all in just one pot. It’s a family-friendly meal that’s quick and easy for busy weeknights.
Get The Recipe
Side view of Beef Enchilada Pasta in a black pan with a blue and white towel in front of it with a fork being put in to grab a bite
Instant Pot Smoky Beef Chili
Instant Pot Smoky Beef Chili is loaded with ground beef, kidney beans, and smoked paprika to give it a unique flavor you will love. It’s ready in less than an hour, but tastes as if it’s been simmering all day.
Get The Recipe
Overhead view of smoky beef chili in a white bowl with a spoon in it and white napkin

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3 canning jars of homemade beef stock with a white background.
Print

Beef Stock (Brown Stock)

Use this homemade beed stock recipe as the base recipe for building many main dishes such as soups, stews, and braises. Homemade stock is more flavorful and lower in sodium than store bought varieties, which makes it a healthy alternative.  
Course Condiments, Soup
Cuisine American, Beef, Gluten Free
Prep Time 10 minutes
Cook Time 9 hours
Total Time 9 hours 10 minutes
Servings 6 cups
Calories 226kcal
Author Lauren Harris

Ingredients

  • 2 pounds beef bones
  • 6 1/2 cups water
  • 1/2 onion (chopped)
  • 1 celery stalk (chopped)
  • 1 carrot (chopped)
  • 4 teaspoons tomato paste
  • 1 bay leaf
  • 3 peppercorns (crushed)
  • 1 clove garlic (crushed)
  • 1 sprig parsley
  • pinch dried thyme

Instructions

  • Preheat oven to 375°F.
  • Place the beef bones in a roasting pan or Dutch oven, not overlapping, and roast for about an hour, turning occasionally to brown and caramelize them.
    2 pounds beef bones
  • Remove the bones from the oven and place in a stock pot. Remove and reserve the fat from the roasting pan.
  • Add 1/2 cup of water to the roasting pan and deglaze, scrapping up any cooked on bits with a wood spoon. Transfer to the stock pot along with the remaining 6 cups of water.
    6 1/2 cups water
  • Bring to a boil, reduce heat and simmer.
  • Meanwhile, add 1-2 tablespoons of the reserved fat back to the roasting pan or Dutch oven over medium heat.
  • Add the onions, carrots and celery and cook until they start to brown.
    1/2 onion, 1 celery stalk, 1 carrot
  • Stir in the tomato paste and continue to cook until it becomes a rich brown.
    4 teaspoons tomato paste
  • Add the vegetables to the stock pot.
  • Place the bay leaf, garlic, peppercorns, parsley and thyme onto a small piece of cheesecloth and tie closed with a piece of twine. Add to the stock pot.
    1 bay leaf, 3 peppercorns, 1 clove garlic, 1 sprig parsley, pinch dried thyme
  • Continue to simmer the stock for 6-8 hours, skimming any scum off that forms on the surface off periodically.
  • Strain through a fine mesh sieve and refrigerate to cool.
  • Skim any solidified fat off of the top of the stock once it has cooled.
  • Use or store, as desired.

Notes

Tips and Techniques

  • You can use leftover beef or veal bones, or purchase bones from your local butcher or grocery store. You may also find them in the freezer section.
  • To make beef bone broth, simmer the bones for at least 12 hours and up to 48 hours.
  • Store stock in an airtight container in the refrigerator for up to 5-7 days. You can also freeze it for 3-6 months.
 
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1cup | Calories: 226kcal | Carbohydrates: 3g | Protein: 2g | Fat: 23g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 53mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1843IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg

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Filed Under: Condiments, Recipes, Soups

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