How to Make Beef Stock: A Classic Recipe for Rich, Flavorful Stock

There’s nothing quite like the deep, savory aroma of homemade beef stock simmering away on the stovetop. Whether you’re preparing a hearty soup, a rich stew, or a flavorful sauce, beef stock is the perfect foundation to elevate any dish. Making your own stock from scratch might seem like a daunting task, but it’s surprisingly easy and rewards you with a depth of flavor that store-bought versions simply can’t match.

In this guide, we’ll walk you through a classic recipe for making beef stock at home, using simple ingredients and techniques to create a rich, aromatic liquid that’s the backbone of countless dishes.

What is Beef Stock?

Beef stock is a flavorful liquid made by simmering beef bones, vegetables, herbs, and spices over low heat for an extended period of time. The slow cooking process extracts gelatin and collagen from the bones, resulting in a silky, smooth texture and a deep, savory flavor. It’s different from beef broth, which is typically made by simmering meat rather than bones, giving stock its richer consistency and more robust taste.

While beef stock is versatile and can be used in countless recipes, it’s especially prized for creating gravies, sauces, soups, and stews. It’s a kitchen staple that’s worth learning how to make from scratch.

Ingredients for Classic Beef Stock

• 4-5 pounds beef bones (such as marrow bones, oxtail, or short ribs)
• 2 tablespoons olive oil or vegetable oil
• 1 large onion, peeled and halved
• 2 carrots, peeled and cut into chunks
• 2 celery stalks, cut into chunks
• 3-4 cloves garlic, smashed
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 2-3 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 1 tablespoon tomato paste (optional, for added depth of flavor)
• Cold water (enough to cover the ingredients, about 12-14 cups)
• Salt, to taste

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