Fireman Bob's Kicked-Up Beef Stock my way...

Bob Cooney


When You want to create something special, You have to get down and dirty and take the " Bull " by the horns and start from the beginning and do your own thing.

This Beef Stock is something that You will love when You want to give your Family that Something Extra and make the meal Special!

I hope You enjoy as much as the Firemen and I do....

This one is for You Iris!!!!!!

Fireman Bob :)

Note: Prep time includes roasting bones for 40 minutes!

pinch tips: How to Knead Dough



a bunch


1 Hr 20 Min


6 Hr


Stove Top


8 lb
beef bones, neck, arm, shank, and marrow bones
2 large
yellow onions - sliced
4 large
carrots - cut 1 inch pieces
6 stalk(s)
celery - with leaves - cut 1 inch pieces
whole black peppercorns
2 large
fresh parsley - chopped
bay leaves
4 clove
garlic - chopped
1 Tbsp
course sea salt - or to taste ( i use the tablespoon )
2 tsp
red pepper flakes - chrushed
2 tsp
smoked paprika
1 Tbsp
1 Tbsp
fennel seeds - crushed
1 Tbsp
coriander seeds - crushed
2 tsp
thyme, leaves - chopped
16 c
water - cold

Directions Step-By-Step

Place all bones on a large sheet pan and place on rack in the oven at 450 for 40 minutes.

After bones are browned, remove from oven and place in a LARGE Dutch Oven.

Add onion, carrot, celery, and garlic.

Stir constantly all together for 10 minutes.
Add peppercorns, parsley, bay leaves, red pepper flakes, paprika, horseradish, fennel seeds, coriander seeds, thyme,and salt.

Stir making sure to " coat " the bones with the seasonings, cooking for 4 minutes.
Add 16 cups of water and bring to a boil for 2 minutes.

Reduce to a simmer, cover, and slow cook for 6 hours.

About every hour, skim the " grease and or scum " off the top as it cooks.
When stock has cooked for 6 hours, skim off excess grease.

Strain all ingredients leaving only the Beef Stock.

You can use this stock for any of your Beef recipes.....


About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American