I didn't get a really good photo of just this hearty Homemade Beef Stock because it's part of the French Onion Soup recipe I'll be posting on Monday but as I was working on the recipe I decided it would just be easier if I shared my recipe for Homemade Beef Stock as a separate post since I received some flack over using Beef Broth in my Beef Stroganoff and not including my recipe some time ago.
I do use high quality store bought Beef Stock on occasion but nothing can compare to Homemade Beef Stock for it's hearty richness and silky texture from the bones.
Some recipes just aren't the same without Homemade Beef Stock like French Onion Soup.
It's actually rather easy to make other then the long simmer and can be frozen for future use.
I will usually ask the butcher for meaty neck bones and find roasting the bones with the veggies prior to simmering makes for a glorious stock.
The meat from the neck bones is similar to chuck meat in that it is tender and juicy so after simmering the stock for 3-4 hours and straining the veggies I remove the meat off the bones to freeze it for my next batch of Crockpot Beef Vegetable Barley Soup or even Taco Soup in place of the hamburger.
The only warning I have is after making Homemade Beef Stock is it will be hard to use anything else!
Ok now that I've talked your ear off are you ready for the recipe.
**Updated you can find the French Onion Soup Recipe here**
On a rimmed sheet pan or roasting pan add 5 pounds Meaty Beef Soup Bones (I prefer Neck and they are usually pretty inexpensive), 1 large Roughly Chopped Onion, 4 whole Roughly Chopped Carrots, 4 stalks Roughly Chopped Celery and 10 cloves Peeled Garlic.
Drizzle with 1 tablespoon Extra Virgin Olive Oil, 1 teaspoon Salt, and 1 teaspoon Pepper, toss to coat.
Roast in a 400 degree oven for 1 hour until bones and veggies are caramelized.
In a large Stock Pot add roasted veggies, 2 cups Merlot Wine or a dry hearty Red Wine, 3 sprigs Rosemary, 3 sprigs Thyme, 3 whole Bay Leaves and 16 cups Water.
Bring to a simmer, cover and cook for 4 hours.
Taste broth and salt to taste.
Remove soup bones and remove meat from bones and save for soup or desired use.
Using a fine mesh sieve strain stock and refrigerate overnight so fat will float to the top of broth.
Skim fat off Beef Stock and freeze if using at a later time.
I prefer freezing Homemade Beef Stock in 2-4 cup Sized portions of easy use.
Homemade Beef Broth
Easy to make Homemade Beef Stock using roasted meaty beef bones and vegetables is superior to store bought and perfect for French Onion Soup.Prep time: PT10M
Cook time: PT5H0M
Total time: PT5H10M
Yield: 16 cups
- 5 pounds Meaty Soup Bones ( I like Neck Bones)
- 1 large Onion, Quartered
- 4 whole Carrots, Roughly Chopped
- 4 stalks Celery, Roughly Chopped
- 10 cloves Garlic, Peeled
- 1 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 cups Merlot Red Wine Or Favorite Dry Red Wine
- 3 sprigs Rosemary
- 3 sprigs Thyme
- 3 whole Bay Leaves
- 16 cups Water
- Salt To Taste
- Preheat oven to 400 degrees.
- On a rimmed baking sheet or roasting pan toss together beef bones, onion, carrots, celery, garlic, olive oil, salt and pepper. Bake for 1 hour until bones and veggies are caramelized.
- Add roasted bones and veggies to a large stock pot. Stir in wine, rosemary, thyme, bay leaves and water.
- Bring to a simmer and cook for 4 hours.
- Taste stock and adjust salt as needed.
- Remove bones and save meat off bones for soup if desired.
- Strain stock through a fine mesh sieve and refrigerate overnight so fat will float to the top of stock. Skim fat off of stock.
- Refrigerate for up to 3 days or freeze until ready to use.