Bunyan's Killer Beef Stock

Bunyan's Killer Beef Stock Recipe

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Paul Bushay


I make my own stocks for soups they are INFINATELY better the canned or boxed stuff

★★★★★ 1 vote
20 Min
8 Hr
Stove Top


8 lb
beef or veal bones (i use short ribs)
1 large
onion, quartered (no need to peel it)
2 large
carrots, quartered (no need to peel it)
ribs of celery, leaves and all, quartered
1 clove
garlic, peeled and smashed
1 c
tomato paste
1 c
good dry red wine
whole peppercorns
4 sprig(s)
parsely, stem and all
2 sprig(s)
fresh thyme, stem and all
bay leaves
3 whole
5 qt
cold water

How to Make Bunyan's Killer Beef Stock


  • 1Add the tomato paste to the bones in a large stockpot or dutch oven
  • 2Stir to coat the bones well
  • 3Roast in a 400 degree oven for an hour
  • 4Take em outta the oven
  • 5Add the wine
  • 6Stir to deglaze the pot
  • 7Add the veggies, herbs, peppercorns, cloves, and the water
  • 8Bring this up to a rolling boil on top of the stove
  • 9Then turn the burner down to the lowest simmer possible
  • 10Simmer slowly for 8 hours
  • 11Strain in a cheesecloth lined colander
  • 12Let the strained stock cool to room temperature
  • 13Put it in tightly sealed mason jars and stash in the fridge. (keeps for a week)or use it to make Bunyan's Diabetic Mega Beefy Veggie Beef Soup. You should get a yield of 1gallon of stock

Printable Recipe Card

About Bunyan's Killer Beef Stock

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