Homemade Beef Stock

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 here's how to make Homemade Beef Stock:

5 Pounds meaty beef neck bones with onions, carrots, garlic, and celery on a rimmed baking sheet.

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
10 cloves Peeled Garlic

Drizzle with:

1 tablespoon Extra Virgin Olive Oil
1 teaspoon Salt
1 teaspoon Pepper

Toss to coat.

I like to roast the beef bones to add a delicious deep meaty flavor to the stock that can only happen by roasting the bones.

Roasted meaty beef bones and veggies for Homemade Beef Stock.

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
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.

Refrigerate overnight so fat will float to the top of broth.

Homemade Beef Stock is easy to make using roasted meaty beef bones and vegetables is superior to store bought bone broth from Serena Bakes Simply From Scratch.

Skim fat off Beef Stock.

Homemade Beef Stock can be stored in the refrigerator for about 4 days or freeze if using at a later time.

I prefer freezing Homemade Beef Stock in 2-4 cup sized portions to make it easy to use.

You might like these other Homemade Stock Recipes:

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Soup, Broth, Stock, Recipe,

American

Yield: 16

Author: Serena Bakes Simply From Scratch