Rich, hearty beef stock.

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Recipe Summary

prep:
25 mins
cook:
5 hrs 45 mins
total:
6 hrs 10 mins
Servings:
8
Yield:
8 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • Trim root end off onion. Slice or quarter the onion, peel and all. Scrub carrots and chop into 1-inch chunks. In a large shallow roasting pan, place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.

  • Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot.

  • Scrub the potato and chop it into chunks, peel and all. Chop the celery stalks into thirds. Add celery, tomato, parsnip, potato, peppercorns, parsley (including stems), bay leaf, salt, thyme, and garlic to the pot. Pour in the 12 cups of water.

  • Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.

  • To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

Nutrition Facts

61 calories; protein 1.9g 4% DV; carbohydrates 13.9g 5% DV; fat 0.4g 1% DV; cholesterolmg; sodium 978.4mg 39% DV. Full Nutrition

Reviews (66)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/20/2004
This is definitely the way to make a good beef stock. The only change I made was to roast the bones for a lot longer at a lower temp. I actually roasted for about five hours in order to bring out the flavors. (Just a tip: every time I cut an onion, peel potatoes, carrots or chop celery, I save all the peels, put them in a zip lok bag and throw it in the freezer. In a few months I have a good start on my stock) The vegie and seasoning combos were perfect which created a wonderful stock. I used this recipe to make french onion soup. My hubby Drew and the kids order french onion almost every time we go out for dinner as their appetizer. I never do because of the high salt content, so I was very pleased to be able to make a wonderful stock and at the same time control the amount of sodium. My kiddies say "thanks Wolverine"! Read More
(275)

Most helpful critical review

Rating: 2 stars
11/03/2011
I followed the recipe to a T and it came out very bland. I used fresh marrow bones veggies and fresh herbs. I roasted the bones and vegetables and slowly simmered the whole thing on the stove top. After 4 hours it produced 4 cups of stock. Adding more water would only make it blander. It smelled great and I was really looking foward to using this but it wasn't worth sitting around the house all day to make such a small quanity. I make great chicken stock all the time so this isn't a new concept for me. Read More
(12)
87 Ratings
  • 5 star values: 64
  • 4 star values: 16
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
01/20/2004
This is definitely the way to make a good beef stock. The only change I made was to roast the bones for a lot longer at a lower temp. I actually roasted for about five hours in order to bring out the flavors. (Just a tip: every time I cut an onion, peel potatoes, carrots or chop celery, I save all the peels, put them in a zip lok bag and throw it in the freezer. In a few months I have a good start on my stock) The vegie and seasoning combos were perfect which created a wonderful stock. I used this recipe to make french onion soup. My hubby Drew and the kids order french onion almost every time we go out for dinner as their appetizer. I never do because of the high salt content, so I was very pleased to be able to make a wonderful stock and at the same time control the amount of sodium. My kiddies say "thanks Wolverine"! Read More
(275)
Rating: 5 stars
04/20/2008
i've made my own beef-bone stock for yrs, but never thought to roast the bones until i stumbled across this recipe. i used whatever was on sale: beef marrow bones, and beef spare ribs, didn't have any parsnips so i omitted them. Added a whole bulb of garlic along with the roasting part. The stock came out AMAZINGLY AWESOME. The roasting gave the stock a whole new dimension of flavors and gave the stock a beautiful caramel color that my previous bone-stock recipes lacked. The roasted garlic scent was very obvious, i thought it added depth to the stock, but it might be too overpowering for non-garlic lovers. But overall, it's a beautiful stock that's worth the effort. Read More
(156)
Rating: 5 stars
01/05/2009
At last: a recipe contributor who knows the difference between beef stock and beef broth. Broth is made by simmering bones and beef pieces. Stock is made by roasting the bones first. They are two totally different foods. This one is excellent. Great for all kinds of recipes, but it makes an especially good French onion soup. Read More
(149)
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Rating: 5 stars
11/09/2005
Very good tasting beef stock. It is very time consuming and lots of work but definitly worth it in the end. I will be using this stock to make onion soup. Since it is a complicated recipe I doubled it so that I can freeze some for later use. I used 6 lbs of beef ribs and doubled the rest of the ingredients. The ribs have more meat than soup bones so it still had a wonderfully rich flavor. The only small change I did was use beef bouillon instead of salt. Read More
(76)
Rating: 5 stars
09/10/2006
This is by far the best beef stock I have ever made. It was simple to make and I particularly like the long cooking time. I think a long cooking time makes the stock heartier. The only ingredient I couldn't get was the parsnip; so I would continue to make the stock without it. It is perfect exactly as I made it. I didn't even have to add extra salt or other seasonings. Thanks for this gem. Read More
(46)
Rating: 5 stars
02/19/2008
I used whatever tired old veggies I had in the fridge as well as whatever beef bones old stewing beef etc I had in the freezer. I made a huge pot to freeze in tubs for other recipes. After letting it cool and sit in the fridge for the night I skimmed off the fat discarded the veggies and bones and I shredded all the meat that was left to make chili in the slow cooker today. Read More
(44)
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Rating: 4 stars
01/09/2004
Made this recipe using my Nesco roaster and am very happy with the result. This is a very easy recipe and smells delicious while simmering. Read More
(40)
Rating: 5 stars
02/10/2008
Marvelous! Such a wonderful easy thing to make. I left out the parsnips because I never buy such things as well as the tomato and garlic (because my son is allergic sigh). I also on the recommendation of my butcher tossed in a couple of nice short ribs to add extra flavor and I added about a teaspoon of paprika to give some of the punch that garlic would have given it. I used potato peelings instead of the potato flesh and roasted the bones/ribs/carrots/onions for a little over an hour at 400 degrees. I also let it simmer for a good bit longer than 5 hours to let it reduce. A wonderful result and the house smelled amazing all day! Read More
(34)
Rating: 5 stars
12/16/2006
Amazing! My first attemp at homemade stock. This recipe wasn't complicated at all and great for a day cleaning around the house. I used beef ribs baked for an hour then basted them with tomato paste added veggies and roasted an addl 30 minutes. DH was totally blown away. You cannot get this from a can. Thanks Wolverine! Read More
(29)
Rating: 2 stars
11/03/2011
I followed the recipe to a T and it came out very bland. I used fresh marrow bones veggies and fresh herbs. I roasted the bones and vegetables and slowly simmered the whole thing on the stove top. After 4 hours it produced 4 cups of stock. Adding more water would only make it blander. It smelled great and I was really looking foward to using this but it wasn't worth sitting around the house all day to make such a small quanity. I make great chicken stock all the time so this isn't a new concept for me. Read More
(12)