Beef Stock

Patrick Johnson


This basic beef stock will take your soups a sauces to the next level. Just ask your local butcher to save some bones for you. They will typically save them and cut them for a nominal fee. A little gratuity never hurts.

★★★★★ 1 vote
Yields about 1/2 gallon
10 Min
6 Hr
Stove Top


7 lb
beef bones, sawed into 2-3 inch pieces
1 can(s)
tomato paste, 6 ounces
2 c
yellow onion, chopped
1 c
celery, chopped
2 c
carrots, chopped
2 c
light red wine
black peppercorns
5 clove
garlic, peeled and smashed
bay leaves
1 tsp
thyme, dried
1 1/2 gal

How to Make Beef Stock


  • 1Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour.
  • 2Remove from the oven and brush with the tomato paste.
  • 3Lay the vegetables over the bones. Return to the oven and roast for 30 minutes.
  • 4Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles.
  • 5Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer.
  • 6Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.
  • 7Refridgerate over night and remove solid fat from top of container. Store in refridgerator for up to 3 days and freeze for up to 3 months.

Printable Recipe Card

About Beef Stock

Course/Dish: Other Soups
Main Ingredient: Beef
Regional Style: American
Hashtag: #beef stock