Basic Beef Stock
It’s easy to make great-tasting beef stock with our meaty bones. Browning the bones first makes a richer stock, but is optional. You can also try making this in your crock pot.
4-6 pounds beef bones
2 onions, peeled and diced 1-inch
2 carrots, peeled and chopped into 1-inch sections
1 rib celery, chopped into 1-inch sections
8-10 whole peppercorns
2 bay leaves
1 bunch parsley stems (optional)
If roasting the bones, preheat the oven to 400 degrees
F. Placethe bones on an oiled baking sheet and roast, turning once, until deeply browned.
Place the bones (roasted or unroasted) into a stockpot large enough to hold them and cover with cool water.
Bring to a boil, skim off any foam and add the onions, carrots, celery, peppercorns, bay leaf and parsley stems (if using).
Reduce heat a low simmer and cook for 6-8 hours.
Strain the stock and store in 1-quart containers in the freezer for up to 6 months.