How to Make Homemade Beef Stock or Broth

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5 from 3 votes

How to Make Homemade Beef Stock or Broth

Learning how to make homemade stock or broth is essential for anyone looking to get the most mileage out of their meat.

Prep Time1 30

Cook Time6

Total Time7 30

Course: Soup

Cuisine: French

Servings:

Calories: 33kcal

Author: Fox Valley Foodie

Equipment

Large pot or Dutch Oven

Ingredients

4 pounds beef bones & meat *
4 ounces tomato paste
2 yellow onions quartered
2 celery ribs chopped
3 carrots peeled and chopped
2 leeks white parts only, trimmed and chopped
4 cloves garlic lightly crushed
2 bay leaves
5 sprigs fresh thyme
12 peppercorns
~1 gallon cold water ensure additions stay covered by 1”

Instructions

Preheat the oven to 400 degrees F.
Stock: Place the bones in a Dutch oven (or on a roasting pan) and roast for 1 hour, stirring to brown evenly. 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.
Broth: Place meat in a Dutch oven and brush with tomato paste then lay the vegetables over the meat. Place in the oven for 30 minutes.
Place the Dutch oven on the stove top and deglaze with water, scraping the brown bits off the bottom of the pot into the liquid. Add the peppercorns, garlic, water, and herbs. Bring the liquid up to a boil and reduce to a simmer.
Gently simmer over low heat for 4-6 hours uncovered, removing any foam/scum/fat that rises to the surface.
Remove from heat and ladle the ingredients in batches into a strainer set over a pot or large bowl. Gently press the solids with the ladle to extract all the liquid. Discard all solids in the strainer and place the liquid in your freezer or refrigerator to cool.
Lift off any excess fat once cooled.

Notes

White Stock Variation: Blanche bones rather than roasting, and omit tomato paste.

Homemade Beef Broth Variation: Omit the bones and just use one pound of beef meat.

This recipe can be scaled up or down depending on the amount of bones you have available. As written, this recipe will yield approximately two quarts, but this will vary depending on how much water evaporates while you simmer it.

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