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Beef Stock Recipe
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5 from 1 vote

Beef/Veal Stock Recipe

How to make brown stock for all your favorite soups, stews and sauces.
Prep Time10 mins
Cook Time4 hrs 30 mins
Course: Sauces
Cuisine: American
Keyword: beef stock
Servings: 1 gallon


  • 4 pounds veal marrow bones sawed into 2-inch pieces
  • 3 pounds beef marrow bones sawed into 2-inch pieces
  • 8 ounces tomato paste
  • 2 cups onions chopped
  • 1 cups carrot chopped
  • 1 cups celery chopped
  • 3 cups dry red wine
  • 1 bouquet garni
  • salt and pepper to taste
  • 8 quarts water


  • Preheat the oven to 450° F. Place the bones in a roasting pan and roast for 1 hour.
  • Remove the bones from the oven and brush with the tomato paste. In a mixing bowl, combine the onions, carrots, and celery together.
  • Lay the vegetables over the bones and return to the oven. Roast for 30 minutes.
  • Remove from the oven and drain off any fat. Place the roasting pan on the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles.
  • Put everything into a large stockpot. Add the bouquet garni and season with salt.
  • Add the water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 4 hours, skimming regularly.
  • Remove from the heat and strain through a China cap or tightly meshed strainer.