by Tracy | Updated This post may contain affiliate links. Read my disclosure policy.
Jump to Recipe Print Recipe
Skip the can and make your own Beef Stock From Scratch for all of those winter soups and stews!
Soup Season is here! Also known as boot season, also known as big cozy sweater season, also known as the season I usually gain 5-10 lbs because I begin living in tights with winter dresses / skirts and avoiding buttoning pants so I can live in happy cozy comfort food denial. Like rich winter soups. We're making those soups even better with Beef Stock From Scratch!
And the key to any soup or stew From Scratch? Homemade stock. From Scratch Chicken Stock is always in our house because it's so incredibly easy and cost effective to make. Beef stock, however, it's been on my list for awhile. It's a bit more complicated and time consuming, but as I've been dreaming of all the beef stock soups I want to start making, it had to happen.
Ingredients Needed
Like any stock, you'll need a bunch of veggies to add to the flavor.
- Veggies - Carrots, celery, onion, garlic and use any part of them that you have! Use those celery leaves / core. Use the ends of the carrots or some that have been in the fridge too long. Use any kind of onions you have.
- Tomato Paste, Peppercorns, and Bay Leaves - More flavor bombs!
- Red Wine - If white is all you have, no problem.
And most importantly:
- Beef Bones - You can find beef bones at your local butcher shop. Just ask them for 2 inches and that they have a lot of nice marrow in them.
Step-by-Step Instructions
There's nothing terribly difficult about this recipe. All you need is time.
Step 1: Roast bones in the oven for 1 hr.
Step 2: Add tomato paste over the bones.
And then add the veggies on top and roast for another 30 minutes.
Step 3: Deglaze the pan with wine (to get all the browned flavor bomb bits from the bottom of the pan), it's ready to be added to the stock pot with lots of water.
Step 4: Bring it all to a boil and then lower it to a simmer so it can reduce with all the flavors and fat from the marrow of the bones.
After about 4 hrs, you have an incredibly flavorful stock!! You can always simmer longer, too. This will reduce the stock and make it more concentrated which could be a good option if storage space is limited.
Other Homemade Stocks
Chicken Stock From Scratch
Vegetable Stock From Scratch
How to Clarify Homemade Stock
Once the stock is to your liking, then it's just storing it. We let our simmer for a total of 10 hrs and as a result, we had 10 cups of super rich, super concentrated, super delicious beef stock from scratch. It's so rich, we added an equal part water to it when we used it.
Ways to Use Beef Stock
Crock Pot Beef Pho
Boeuf Bourguignon
Green Bean Mushroom Braised Chicken
Add it in for any of your favorite soups!
FAQs
Can I use other veggies?
Absolutely! Use whatever you have or whatever veggie kitchen scraps you have that you would otherwise throw away.
Can I add other herbs?
Yup! Add anything you have on hand that you'd like.
Do I have to use wine?
You don't have to. It certainly adds a depth of flavor, but if you don't want to use wine, just use a little bit of water to deglaze the pan before you add the rest of the water.
How do I store it?
Either in the fridge, if you're going to use it within 2-3 days, or in the freezer for up to 6 months. If you're going to pressure can follow pressure canning instructions.
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
Beef Stock From Scratch
Make your own stock this winter for delicious From Scratch soups!
5 from 8 votes
Print Pin Rate
Course: Soup
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes minutes
Cook Time: 6 hours hours
Total Time: 6 hours hours 10 minutes minutes
Author: Tracy
Equipment
Ingredients
- 7 pounds beef bones sawed into 2-inch pieces
- 1 6-ounce can tomato paste
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cups claret wine
- 20 peppercorns
- 5 garlic cloves peeled
- 5 bay leaves
- 2 tablespoon of salt
- 1 1/2 gallons water
Instructions
Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour.
Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes.
Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, herbs, and water. Season with salt.
Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours*. Remove from the heat and skim off any fat that has risen to the surface**. Strain the liquid and discard the bones. Will yield approximately 1/2 gallon is simmered for 4 hours.
Store in air tight containers in fridge for 2-3 days, freezer for 6 months, or can with a pressure canner. Water bath canning will not work for stock due to it's low acidity.
Notes
*I simmered for much longer - totally up to you and how much time you have and how the flavors are developing. **When I'm done making stock, I let it cool and sit for awhile before skimming the fat, sometimes even refrigerating and then skimming in the morning before canning.
Tried this Recipe? Tag me Today!Tag me @ServedFromScratch or use #ServedFromScratch!
