Making Your Own Beef Stock Is Totally Worth It (and Really Easy) (2024)

Dinners
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Stocks

Here's how to make rich, deep beef stock by roasting marrow bones and simmering them with aromatic vegetables and herbs.

Elise Bauer

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

Learn about Simply Recipes'Editorial Process

Updated October 27, 2023

13 Ratings

In This Recipe

Roast the Bones for More Flavor
Making Your Own Beef Stock
Beef Stock vs. Beef Broth
See Also
17 Couponing Apps to Save You Money On All The Things 8 Ways to Stockpile Food {So you can be prepared for the colder months}How to Survive Without A Meal Plan in College [Money-Saving Tips]20 Best Canned Foods To Stockpile
Storing or Freezing

Years ago, when I was in college, I was told by my Chinese doctor to make soup from scratch for my health (the reasons too long to go into now). In his words, "get beef bones and boil them".

The good news is that I had one of those food epiphanies—soup stock comes from bones? I hadn't connected the dots before. (So why was mom simmering that turkey carcass? Never bothered to ask.)

The bad news is that I hadn't the faintest idea what I was doing; I dutifully went to my local butcher, begged some beef bones, and boiled them for hours with a rolling boil until the bones were practically disintegrating. Then I removed the bones, added lentils and salt, and ate it.

For those of you unfamiliar with the process of making stock, this is not the way to do it. (Granted, if you are calcium deficient and don't care about the taste of your soup, or the grittiness, it is edible.)

Making Your Own Beef Stock Is Totally Worth It (and Really Easy) (3)

Roast the Bones for More Flavor

The trick with stock is to roast the bones first to get some caramelized flavor going, then to slowly heat them in water until a bare simmer, and then let them cook that way, gently, for a good long time. With beef stock, it helps to include some beef scraps or stew meat, as well as aromatic vegetables and herbs. Also, a few veal bones will help provide gelatin to the stock.

Making Your Own Beef Stock

If you make a big batch and freeze it, you may save some money. But the main reason is that you'll get a richness of flavor and texture in your homemade stock that you just can't buy at the store.

Beef Stock vs. Beef Broth

Labels on products in the soup aisle use the terms stock and broth interchangeably, but in culinary terms, they two are not the same.

Stock is made from bones and cooked long and slow to extract flavor and nutrients from the bones and any meat and fat left on them. Sometimes vegetables and chunks of meat are added, too, but not always.

Stock also has no or minimal salt. If you taste stock after it's made, you may think it has little flavor or the flavor is "off", but don't fret. Its flavor will perk up when you add salt to the recipe you use the stock in.

Meanwhile, broth is traditionally made using meat, vegetables, and seasoning. Because it already has seasoning, it's more palatable when consumed straight. If you use broth as an ingredient in a recipe, remember the broth is already seasoned when you add salt.

Storing or Freezing Beef Stock

Refrigerate beef stock for up to 1 week. Leaving the layer of fat that forms on it on top of the broth once chilled will add a protective layer against bacteria while the stock is in the refrigerator.

Freeze stock for 3 to 5 months in freezer safe, zip top bags or freezer safe canning jars (leave an inch of room at the top for expansion as the broth freezes). Freeze in recipe-ready amounts. If you have a little remaining, freeze the stock in ice cube trays. Once frozen, put the frozen beef stock cubes in a zip top bag for use when a soup or stew needs just a little more liquid or flavor.

Use Your Beef Broth in These Recipes

French Onion Soup
Easy Wok-Kissed Beef Pho
Instant Pot Guinness Beef Stew
Sous Vide French Dip Sandwiches
Salisbury Steak With Mushroom Gravy

From the Editors Of Simply Recipes

How to Make Beef Stock

Prep Time10 mins

Cook Time6 hrs 45 mins

Total Time6 hrs 55 mins

Servings16 servings

Yield4 quarts

Leaving stock unsalted gives you more control over the seasoning and sodium content when you use that stock as an ingredient in other recipes.

Ingredients

4 to 5 pounds meaty beef stock bones (with lots of marrow), including some knuckle bones if possible, cut to expose the center marrow, and include at least a couple veal bones if you can, for their gelatin
1 pound stew meat (chuck or flank steak) and/or beef scraps, cut into 2-inch chunks
Olive oil
See Also
Tattie Soup - Something Sweet Something Savoury
1 to 2 medium onions, quartered
1 to 2 large carrots, cut into 1 to 2-inch segments
1 large celery rib, cut into 1-inch segments or handful celery tops
2 to 3 cloves garlic, unpeeled
Fresh parsley, including stems and leaves
1 to 2 bay leaves
10 peppercorns

Special Equipment

1(12 to 16-quart) pot
Fine mesh sieve
Cheesecloth, if you have it

Method

Preheat the oven:
Preheat the oven to 400°F.
Roast the meat, bones, and vegetables:
Rub a little olive oil over the stew meat pieces, carrots, and onions. Place stock bones, stew meat or beef scraps, carrots and onions in a large, shallow roasting pan.
Roast in oven for about 45 minutes, turning the bones and meat pieces half-way through the cooking, until nicely browned. If bones begin to char at all during this cooking process, lower the heat. They should brown, not burn.
When the bones and meat are nicely browned, remove them and the vegetables and place them in a large (12 to 16 quart) stock pot.
Add hot water and scrape up the browned bits:
Place the roasting pan on the stovetop on low heat (will cover 2 burners). Pour 1/2 cup to 1 cup of hot water over the pan, and use a metal spatula to scrape up all of the browned bits stuck to the bottom of the pan.
Pour the browned bits and water into the stockpot.
Add vegetables, water, bring to a low simmer:
Add celery tops, garlic, parsley, bay leaves, and peppercorns to the stock pot.
Fill the stock pot with cold water, to 1 to 2 inches over the top of the bones. Put the heat on high and bring the pot to a low simmer. Reduce the heat to low.
If you have a candy or meat thermometer, the temperature of the water should be between 180° and 200°F (boiling is 212°F). The stock should be at a bare simmer, just a bubble or two coming up here and there. (You may need to put the pot on your smallest burner on the lowest temp, or if you are using an oven-safe pot, place it in the oven at 190°F.)
Cover the pot loosely and let simmer low and slow for 3 to 6 hours.
Do not stir the stock while cooking. Stirring will mix the fats in with the stock, clouding up the stock.
Skim scum and fat:
As the stock cooks, fat will be released from the bone marrow and stew meat and rise to the top. From time to time check in on the stock and use a large metal spoon to scoop away the fat and any scum that rises to the surface.
(Do not put this fat down your kitchen drain. It will solidify and block your pipes. Put it in a bowl or jar to save for cooking or to discard.)
Remove solids and strain:
At the end of cooking time (3 hours minimum, 6 to 8 hours if you can do it) use a slotted spoon or spider ladle to gently remove the bones, chunks of meat, and vegetables from the pot and discard. (If you see a chunk of marrow, taste it, it's delicious.)
Line another large pot (8-quart) with a fine mesh sieve, covered with a couple layers of cheesecloth if you have it.
Pour the stock through the sieve to strain it of remaining solids.
Chill.
Let cool to room temperature then chill in the refrigerator.
Once the stock has chilled, any fat remaining will have risen to the top and solidified. The fat forms a protective layer against bacteria while the stock is in the refrigerator.
If you plan to freeze the stock, however, remove and discard the fat, pour the stock into a jar or plastic container. (You can also remove the fat, and boil the stock down, concentrating it so that it doesn't take as much storage space.) Leave 1 inch head room from the top of the stock to the top of the jar, so that as the stock freezes and expands, it will not break the container.
Did you love the recipe? Give us some stars and leave a comment below!

Stocks
Beef

Nutrition Facts (per serving)
504	Calories
35g	Fat
2g	Carbs
46g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 16
Amount per serving
Calories	504
% Daily Value*
Total Fat 35g	45%
Saturated Fat 15g	76%
Cholesterol 170mg	57%
Sodium 126mg	5%
Total Carbohydrate 2g	1%
Dietary Fiber 0g	2%
Total Sugars 1g
Protein 46g
Vitamin C 2mg	8%
Calcium 32mg	2%
Iron 5mg	27%
Potassium 480mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Making Your Own Beef Stock Is Totally Worth It (and Really Easy) (2024)

FAQs

Is it worth making your own beef stock? ›

Making Your Own Beef Stock

If you make a big batch and freeze it, you may save some money. But the main reason is that you'll get a richness of flavor and texture in your homemade stock that you just can't buy at the store.

Find Out More ›

Is homemade stock really better? ›

Boxed stock has virtually no gelatin, which means that it does not have the viscosity and richness of a homemade stock. A homemade stock will thicken and intensify as it reduces, while a store-bought stock will remain thin and watery until it completely boils away.”

What are the cons of beef broth? ›

Although bone broth is considered healthy, it can do more harm than good to certain people. Here's why, there are side effects that some drinkers experience like gas, bloating, constipation and stomach pain.

Learn More Now ›

Is homemade beef broth the same as stock? ›

Although both stock and broth involve simmering in water, broth uses meat while stock uses bones. As a result, broth contains very little protein, a key ingredient in building flavor. Additionally, broth often does not contain vegetables or herbs, thereby requiring higher sodium levels to impart flavor.

Learn More Now ›

What makes the best beef broth? ›

Use aromatics: Aromatics like onions, garlic, and celery can add depth and complexity to your broth or soup. Saute them in a little bit of oil or butter before adding them to the pot. Don't forget the bones: Adding beef bones to your broth or soup will give it even more flavor and richness.

Get More Info ›

Which is better beef broth or beef stock? ›

Stock has a richer, deeper flavor and mouthfeel, making it better at adding body to a dish, whereas broth might be a better choice when you want to let other flavors to shine.

Find Out More ›

What makes beef broth taste better? ›

Add acidic ingredients.

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

Find Out More ›

Is it cheaper to make your own beef broth? ›

If you get the bones cheaper AND make more broth, you're saving OVER $30 by making your broth at home!! AND it's nutrient-dense, AND you can't beat the taste of homemade broth. You just can't. Don't even try.

Know More ›

Is homemade beef stock healthy? ›

Both beef and chicken broth are packed with essential nutrients. Beef broth is known for its high protein content, which is essential for muscle growth and repair. It also contains significant amounts of collagen, a protein that supports healthy skin, hair, and joints.

Discover More ›

Is there a big difference between beef stock and beef broth? ›

Broth is stock's cousin but has some key differences. Although both stock and broth involve simmering in water, broth uses meat while stock uses bones. As a result, broth contains very little protein, a key ingredient in building flavor.

Get More Info ›