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Home » Recipes » Soups and Stews

Beef Stock Recipe

Published: Jan 5, 2019 · Modified: Dec 6, 2022 by Bowl Me Over · 16 Comments

Ever think of making your own stock? My recipe for Homemade Beef Stock adds red wine & tomato paste giving the stock a flavor that you won't get out of a box.
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Homemade beef stock is easy to make. This recipe makes a deep, rich stock that makes the best soups and stews, with simple everyday ingredients. It tastes 100 times better than boxed stock and will completely up-your-soup game! This post has been updated from October 2015 to improve the reader experience. 

A ladle of Homemade Beef Stock Recipe.

Homemade Beef Stock Recipe is easy to make with simple ingredients.

Beef Stock

Did you know January is National Soup Month?!! YAY!!! That means I'll be posting some splendid soup recipes that are flavorful and delicious!

I'm also going to share how to make the BEST home-cooked, restaurant quality meals that are warm and wonderful. Let's cozy up to wintertime with a great bowl of soup!! For all of my tips and soup making tricks, check out Homemade Soup; A Complete Guide.

One of my best tips to make the best soups and stews starts with a great broth. And that's how we're kicking off the month. My Homemade Beef Stock Recipe makes for a thick flavorful broth that will make any soup taste even better!

This stock was made from the bones leftover from our prime rib a couple weeks ago! I removed the ribs, wrapped them well and froze them. They are perfect to make beef stock! They were from this perfect BEST Beef Noodle Soup Recipe!!

Stock is made with everyday ingredients that simmer together to meld all the flavors perfectly!

Homemade Beef Stock Ingredients

  • beef bones
  • onions
  • celery
  • carrots
  • parsley
  • garlic
  • bay leaves
  • fresh rosemary
  • tomato paste
  • red wine
  • peppercorns
  • salt
Photo of beef stock Ingredients; onions, garlic, celery, carrots and parsley

The vegetables you'll need for beef stock

Homemade Beef Stock

Is there a difference between beef broth and beef stock?

A stock is simmered longer than broth to extract every bit of flavor possible from the beef bones and aromatics!

What makes the stock bitter?

Onion peels make homemade stock bitter. I used to never peel onions when making stock and sometimes it would have a bitter taste. After trial, error and experimentation, I realized the bitterness came from the onion skins.

In my experience, there's really no way to correct it once it becomes bitter.

What can I make with homemade stock?

You can make some of the BEST soups and stews, of course! I'll be posting an amazing recipe for Beef Noodle Soup soon, but other favorites are;

  • Instant Pot Beef Barley Soup
  • Corned Beef Stew
  • Easy Lasagna Soup Recipe
  • Beef Tips with Gravy Recipe

Can you buy beef stock?

You bet! There are many options for stock at the store. If you choose to purchase stock (and I sometimes do also - no judgment!), be sure to check the sodium level on the side of the box. An inexpensive broth is often full of sodium and really isn't that good for you.

My recipe adds red wine & tomato paste to give the stock an incredible depth of flavor that you won't get out of a box. Yep.....I understand homemade stock is an investment in time, but the result is a rich, delicious beef stock that's really worth the time & effort.

Why do you roast the bones?

  • Does roasting the bones sounds like a waste of time and just an extra step? No, not at all! Roasting the bones will bring out an extra layer of flavor! And really that's what this is all about, right?!
A ladle of beef stock.

Slowly simmering everything together makes for one tasty stock!

Beef Stock Recipe

How do you reduce beef broth?

  • Place the pot on the stove tightly covered and simmer the broth for four hours.

How do you remove the fat from the top of the broth?

After cooking and straining the broth, it will most likely have a layer of fat on the top of the broth. There are a couple of easy ways to remove it;

  1. Using a spoon or ladle, scoop the fat off the top.
  2. Refrigerate the stock. The fats will solidify and can easily be removed.
  3. Using a fat separator.

I use a fat separator to remove the fat from the stock. It easily eliminates it and you are rewarded with quarts of delicious stock. They range in price from $10-$45 dollars.

If a separator is not in the budget, allow the stock to cool completely and refrigerate overnight. The next day, you'll be able to easily skim the fat off the top of the stock.

How to use a fat separator?

  1. Make sure the spout stopper and strainer are in place.
  2. Pour the stock or pan drippings into the fat separator.
  3. Allow the drippings to rest, the fat will rise to the top.
  4. Slowly pour the separated broth into a container.
  5. Discard the remaining fat.
Collage; Step-by-step photos how to make beef stock

How to make Beef Stock, step-by-step

How to make Beef Stock

How to make Beef stock Recipe

  1. For raw beef bones - preheat your oven. Put the bones into a large stock pot and bake. (If you’re using leftover beef bones that have already been cooked, omit this step.)
  2. Remove from the oven & spread tomato paste over the bones, add the vegetables and return it to the oven and continue baking for an additional 30 minutes.
  3. Remove it from the oven and place the pot on the stove over medium-high heat. 
  4. Add the seasoning. Deglaze the pan with wine, scraping all of the charred bits off the bottom of the pan.
  5. Add the water, cover tightly and bring to a boil. Reduce the heat, cover to vent and simmer on the stove for four hours.
  6. After four hours, remove from the stove and allow to cool. 
  7. Strain out the bones and vegetables and discard.

What is the best way to store broth?

Store in quarter jars in the freezer until you're ready to use. Well sealed, this will keep over six months in the freezer.

Please leave a five-star rating below for this rich and flavorful Beef Stock Recipe! Also, when you're cooking up my recipes, I'd love it if you would tag me on Instagram @bowl_me_over or #bowlmeover!!

More Homemade Stock Recipes!

  • Chicken Stock
  • Vegetable Stock
  • Homemade Seafood Stock

Some of the items below contain affiliate links; I am a participant in a variety of affiliate programs, including the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. However, I only promote things that I love and think you will love, too. For more information, please see our Disclosure Policy.

This is the fat separator I recommend!

A ladle of Homemade Beef Stock Recipe.
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5 from 7 votes

Beef Stock

Ever think of making your own stock? My recipe for Homemade Beef Stock adds red wine & tomato paste giving the stock a flavor that you won't get out of a box.
Prevent your screen from going dark
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Soups and Stews
Cuisine: American
Servings: 4 -5 quarts
Calories: 258kcal
Author: Deb Clark
As an Amazon Associate I earn from qualifying purchases.

Ingredients

  • lbs beef bones 3-4
  • 3 onions peeled and quartered
  • 4 stalks celery cut into thirds
  • 4 carrots cut into thirds
  • 1 bunch of parsley
  • 1 head of garlic entire head, sliced half
  • 2 leaves bay
  • 4-5 sprigs rosemary fresh
  • 1 6 oz. can of tomato paste
  • 1 bottle red wine recommend a good zinfandel or cabernet
  • 1 teaspoon heaping of whole peppercorns
  • 2 teaspoons salt or omit if you prefer
  • 16 cups water

I earn a commission from Instacart from qualifying purchases.

Instructions

  • If you are using leftover beef bones and they are already cooked omit this step. If not, preheat your oven to 375 & put the bones into a large stock pot and bake them for 45 minutes.
  • Remove from the oven. Spread tomato paste over the bones. Add the onions, celery, carrots and garlic into the pot. Return the pot to the oven and continue baking for an additional 30 minutes.
  • Remove it from the oven and place it on the stove on medium-high heat. Add the bay leaves, rosemary, peppercorns and salt to the stock pot. Add the wine and deglaze the pan, scraping all of the charred bits off the bottom of the pan.
  • Add water, cover tightly and bring it to a boil. Reduce the heat, cover to vent and simmer on the stove for four hours.
  • After four hours turn the stove off and allow the pot to cool. Once cool, strain out the bones and vegetables and discard.
  • I recommend storing the stock in four cup containers and freeze until you're ready to use.

Nutrition

Calories: 258kcal | Carbohydrates: 28g | Protein: 3g | Sodium: 463mg | Potassium: 850mg | Fiber: 5g | Sugar: 12g | Vitamin A: 11100IU | Vitamin C: 21mg | Calcium: 108mg | Iron: 2mg
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About Bowl Me Over

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at [email protected] and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

Reader Interactions

Comments

  1. Daniel

    December 05, 2022 at 5:56 pm

    This looks great. Wish you told us how much wine to use? There is no way you pour an entire bottle in, is there? "Deglaze" does not take four cups. Also what type of red wine do you like to use?

    Reply
    • Bowl Me Over

      December 06, 2022 at 9:17 am

      Daniel it looks like you got hung up on ingredients. If you scroll down to the recipe card you'll see complete information. Best of luck and enjoy that yummy beef stock, it's great for soups and stews. Happy Holidays!

      Reply
  2. John Green

    October 19, 2019 at 2:57 am

    5 stars
    It's the onion skins! Can't wait to try this.

    I don't do all the social media but I will try your other tips

    Thanks!

    Reply
    • Bowl Me Over

      October 22, 2019 at 10:01 am

      You'll love it, this makes great stock! Thanks John!!!

      Reply
  3. Liza

    January 11, 2019 at 1:25 pm

    5 stars
    What a great recipe! I always buy it, but home-made is so much better! Thank you!

    Reply
    • Bowl Me Over

      January 13, 2019 at 11:58 am

      You're so welcome Liza - enjoy!!!

      Reply
  4. Sandra

    January 07, 2019 at 7:35 pm

    5 stars
    Look at the beautiful rich color of this beef stock! I bet the whole house smells delicious when making this. Perfect over roast beef and waaay better than store bought.

    Reply
    • Bowl Me Over

      January 09, 2019 at 5:47 am

      It does Sandra, simmering all day it's just the perfect recipe and so delicious!

      Reply
  5. Michaela Kenkel

    January 06, 2019 at 6:37 pm

    5 stars
    What a deep and amazing stock!! I can almost taste it!

    Reply
    • Bowl Me Over

      January 06, 2019 at 7:42 pm

      Thanks Michaela, I hope you give it a try!

      Reply
  6. [email protected]'s Dinnertime Dish

    January 06, 2019 at 12:00 pm

    5 stars
    This beef stock looks so rich and full of delicious flavor!

    Reply
    • Bowl Me Over

      January 06, 2019 at 7:43 pm

      Thank you Lisa, it's great for soups and stews!

      Reply
  7. Lois

    September 03, 2015 at 10:15 am

    This is very good. I have made it and it is much better than what you buy at the store.

    Reply
    • Bowl Me Over

      September 05, 2015 at 2:13 pm

      So true - I just love homemade stock!

      Reply
  8. Healing Tomato

    September 02, 2015 at 8:38 pm

    5 stars
    This is such a good idea. I like seeing recipes for homemade stock. It always comes out more flavorful than store-bought beef stock. Your pics look fabulous.

    Reply
    • Bowl Me Over

      September 05, 2015 at 2:13 pm

      Thank you Rini - it's a labor of love, but boy is it worth it!

      Reply

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