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.

    After refrigerating stock, fat will rise to the top. This may be skimmed off and discarded.

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

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