Homemade Beef Stock
About This Homemade Beef Stock
I made this gorgeous, luxurious beef stock when I cooked my AMAZING French Onion Soup, because I wanted the flavor to be perfect. Homemade stock is richer, deeper, and just worlds better than anything from the store. It’s easy—just a little time-consuming—and the perfect cozy weekend project to prep for soups, sauces, braises, gravies, and anything where flavor matters.
Ingredients
Beef bones (marrow, knuckle, or mixed)
Grapeseed oil
Onions
Carrots
Celery
Garlic
Flat-leaf parsley
Bay leaves
Whole black peppercorns
Fennel seeds
Szechuan peppercorns
Salt
Cold water
How to Make It
Roast the bones at 400°F until deeply golden, then toss them with the vegetables and roast again with a little tomato paste until everything is caramelized. Transfer everything to a large stockpot, scrape in all the browned bits, and cover with cold water. Add herbs and spices, bring to a boil, skim impurities, then lower the heat and gently simmer for 6–10 hours. Chill overnight, remove the solid fat, strain well, and store or freeze for later use.
Tips for Success
Roast deeply: The darker the roast, the richer the stock.
Start with cold water: Helps extract collagen + achieve the clearest broth.
Skim impurities early: Prevents a cloudy stock.
Low, gentle simmer: Never let it boil hard.
Chill overnight: Makes removing fat extremely easy.
Freeze in portions: Ice cube trays = perfect for sauces, gravies, and pan jus.
Frequently Asked Questions
Can I use different bones?
Yes—marrow bones, knuckles, shanks, neck bones, and oxtails all work.
Can I skip roasting the bones?
Technically yes, but roasting adds SO much flavor. Don’t skip it.
How long does it keep?
Up to 5 days in the fridge, 6 months in the freezer.
Why add fennel or Szechuan peppercorns?
They add subtle aromatics and depth without tasting “licorice” or spicy.
Should I salt the stock?
Lightly—this keeps it versatile for any recipe.
What to Serve or Use It With
French Onion Soup
Braised beef dishes
Gravy and pan sauces
Risotto
Pot roast
Homemade ramen broth
Short rib pastas
Beef bourguignon
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Rich Homemade Beef Stock
Ingredients
4-5 pounds (about 1.8 kg) beef bones (such as marrow bones, knuckle bones, or a mix)
1/4 cup grapeseed oil
2 large onions, quartered
5 large carrots, unpeeled and chopped into large chunks
1 bunch of celery stalks (about 12 stalks) chopped into large chunks
1 head of garlic, cut in half
3 tablespoons tomato paste
a bunch of flat leaf parsley
2 bay leaves
1 teaspoon whole black peppercorns
1 tablespoon fennel seeds
1 teaspoon of Szechuan peppercorns
1 teaspoon salt (adjust to taste)
12-15 cups cold water (enough to submerge the bones)
Instructions:
Preheat your oven to 425°F
Place the beef bones on a large roasting pan, cover them with salt and pepper (you can omit pepper if you want to have unsalted stock) and roast them for about 30-40 minutes until they turn a deep, golden brown. This roasting step adds depth and richness to the stock.
Once the bones are done roasting, take them out and toss the veggies, bones, and tomato paste together and then spread back on the pan. Turn oven down to 350°F and stick back in the oven to roast for another 1-1.5 hours. Make sure to turn the veggies and bones throughout cooking for even roasting.
When the bones and vegetables are done roasting, add them to the stockpot and scrape all of the goodness from the pan into the stock pot as well. Cover the bones/veggies with about 12-15 cups of cold tap water making sure that everything is submerged.
Add the parsley, bay leaves, fennel seeds, Szechuan peppercorns, black peppercorns, and salt.
Place the pot over high heat and bring it to a boil. As it comes to a boil, skim off any impurities or foam that rise to the surface using a fine-mesh strainer or a ladle. This step helps to ensure a clear stock.
Once you've removed the impurities, reduce the heat to low, cover, and let the stock simmer for at least 6 hours, but up to 8-10 hours for the richest stock.
Check the stock periodically and skim off any new impurities that rise to the surface. Be sure the liquid remains at a low, gentle simmer.
After simmering, I like to refrigerate it over night and then discard the fat the following day. Then strain the stock through a fine-mesh sieve or cheesecloth into another large pot or bowl. Then refrigerate or freeze it!
