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:
