Bunyan's Killer Beef Stock

Bunyan's Killer Beef Stock

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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)
  • 4
    ribs of celery, leaves and all, quartered
  • 1 clove
    garlic, peeled and smashed
  • 1 c
    tomato paste
  • 1 c
    good dry red wine
  • 8
    whole peppercorns
  • 4 sprig(s)
    parsely, stem and all
  • 2 sprig(s)
    fresh thyme, stem and all
  • 1
    bay leaves
  • 3 whole
  • 5 qt
    cold water

How to Make Bunyan's Killer Beef Stock


  1. Add the tomato paste to the bones in a large stockpot or dutch oven
  2. Stir to coat the bones well
  3. Roast in a 400 degree oven for an hour
  4. Take em outta the oven
  5. Add the wine
  6. Stir to deglaze the pot
  7. Add the veggies, herbs, peppercorns, cloves, and the water
  8. Bring this up to a rolling boil on top of the stove
  9. Then turn the burner down to the lowest simmer possible
  10. Simmer slowly for 8 hours
  11. Strain in a cheesecloth lined colander
  12. Let the strained stock cool to room temperature
  13. Put 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

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