Roasted Beef Stock --
  • Total Recipe Time: 8 to 10 hours
  • Makes 6 cups.


  1. 6 to 8 pounds beef Bones
  2. 2 cups diced yellow onions
  3. 1 cup sliced carrots
  4. 1/2 cup sliced celery
  5. 2 tablespoons tomato paste
  6. 1 gallon water
  7. 10 black peppercorns
  8. 3 to 4 sprigs fresh parsley
  9. 2 cloves garlic
  10. 2 sprigs fresh thyme
  11. 2 bay leaves


  1. Preheat oven to 475°F. Place beef bones, onions, carrots and celery in roasting pan. Roast in 475°F oven 45 minutes or until browned, turning once. Spread tomato paste over bones; roast 15 minutes. Remove from oven; drain fat.
  2. Place bones and vegetables in large stockpot. Scrape bottom of roasting pan to loosen any brown bits; add to stockpot. Add water; bring to boil. Add peppercorns, parsley, garlic, thyme and bay leaves. Simmer stock 8 to 10 hours, occasionally skimming off and discarding impurities.
  3. Remove stockpot from heat; cool 15 minutes. Strain stock through cheesecloth-lined colander into large bowl.
  • Test Kitchen Tips
  • Beef flavor will intensify the longer the stock cooks.
  • Beef stock may be used in any recipe that calls for beef broth.

    Beef stock may be portioned into multiple containers and frozen for up to 6 months.
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