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How to Make Beef Stock at Home

Learn how to make restaurant quality beef stock.
Prep Time15 mins
Cook Time12 hrs
Total Time12 hrs 15 mins
Course: Sauces
Cuisine: American
Keyword: beef stock


  • 7 pounds beef bones cut into 2 or 3-inch pieces
  • 1 small can tomato paste
  • 1 cup celery chopped
  • 1 cup carrot chopped
  • 2 cups onion chopped
  • 1 cup red wine or water for deglazing
  • 1 tablespoon black peppercorns
  • 4 bay leaves
  • 3 sprigs thyme
  • cold water


  • Preheat oven to 425° F.
  • Spread bones in a roasting pan and roast for about 30 minutes, turning once. Remove from the oven, and paint a thin layer of tomato paste over the bones.
  • Put the vegetables on top of the bones, and roast an additional 15-20 minutes, until the vegetables begin to caramelize.
  • Remove the bones and vegetables to a stock pot.
  • Deglaze the roasting pan with wine or water, and pour this into the stock pot. Add peppercorns, bay leaves and thyme. Cover the bones with cold water.
  • Over medium heat, slowly bring the bones up to a very gentle simmer. Don’t let the stock boil.
  • Adjust the temperature to maintain a gentle bubbling.
  • Every thirty minutes or so, skim off any foam that rises to the top of the pot. Let the stock simmer gently for at least four hours.
  • If you have the time, it can simmer for up to 12 hours. Add a little more water and lower the heat if you are getting too much evaporation.
  • When the stock is done, remove the bones and discard.
  • Strain through a very fine mesh strainer or through a colander lined with three or four layers of cheesecloth.
  • Chill quickly, then refrigerate. Skim off the fat from that has solidified on top, and discard.