There's nothing like a homemade soup stock to elevate your dishes and add depth to your recipes. While store-bought stocks and broths are convenient, nothing compares to the richness and complexity of a homemade beef bone broth. Whether you're making a comforting bowl of soup, a hearty stew, or a flavorful base for sauces, beef bone stock is a must-have ingredient in your kitchen.
In this blog post, we’ll show you how to make beef stock from scratch using beef bones, so you can enjoy all the deep, savory goodness of a homemade broth.
What is Beef Bone Stock?
Beef bone stock, also known as beef broth, is a flavorful liquid made by simmering beef bones (often with some meat still attached) in water for an extended period of time. The slow simmering process allows the bones to release collagen, marrow, and nutrients, creating a rich, gelatinous texture and a deeply savory flavor. Beef bone stock is often used as a base for soups, stews, gravies, and sauces.
It’s also a great way to make use of leftover bones from cuts like ribeye, shank, oxtail, or even short ribs. Or can purchase them from us! Beef Soup Bones
Why Make Your Own Beef Stock?
There are plenty of reasons to make your own beef stock from scratch:
- Fuller Flavor: Homemade stock has a depth of flavor that you simply can’t get from store-bought versions. The long simmering process extracts all the natural flavors from the bones, resulting in a rich and aromatic broth.
- Better Control: When you make your own stock, you have control over the ingredients. You can adjust the seasoning, choose your preferred bones, and avoid any artificial preservatives or excess sodium.
- Rich in Nutrients: Beef bones are packed with beneficial nutrients like collagen, gelatin, and minerals. These nutrients not only improve the flavor and texture of your stock but also support joint health and digestion.
- Frugal: Making beef stock from bones is a great way to use up leftovers. Instead of tossing out bones after cooking your favorite cuts of beef, you can turn them into something useful and delicious!
The Best Beef Bones for Stock
You can use almost any beef bones to make stock, but some bones are better than others for extracting maximum flavor and nutrients. Here are some of the best bones to use:
- Beef Shank Bones: These bones have a lot of meat left on them, which will give your stock a nice meaty flavor.
- Oxtail: This bone is great for making a rich and gelatinous stock. It’s also full of collagen, which adds a silky texture to the broth.
- Knuckle Bones: Full of cartilage and connective tissue, knuckle bones release plenty of gelatin when simmered, giving your stock that satisfying, rich mouthfeel.
- Marrow Bones: Marrow bones are perfect for adding richness and depth to your stock, and the marrow itself is a delicious treat to enjoy once the stock is finished.
- Beef Neck Bones: These are meaty and flavorful bones that create a great stock. You’ll find that they have a good balance of meat, fat, and bones.
For the best results, try to mix a few different types of bones, like marrow bones, oxtail, and knuckle bones. The combination will give your stock a fuller, more complex flavor.
Ingredients for Homemade Beef Stock
- Beef bones (about 3-4 pounds, depending on the size of your pot)
- Water (enough to cover the bones in your pot)
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Vegetables:
- 1 large onion (halved, no need to peel)
- 2-3 carrots (cut into large pieces)
- 2-3 celery stalks (cut into large pieces)
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Aromatics:
- 4-6 cloves garlic (smash them with the back of a knife)
- 1-2 bay leaves
- 1 teaspoon whole peppercorns
- A few sprigs of fresh thyme (or 1 teaspoon dried thyme)
- A few sprigs of fresh parsley (optional)
- 1 tablespoon apple cider vinegar (this helps draw out the minerals from the bones)
- Salt (optional, to taste)
Step-by-Step Guide to Making Beef Bone Stock
1. Roast the Bones (Optional, But Highly Recommended)
Roasting the bones before simmering them can significantly enhance the flavor of your stock, giving it a rich, caramelized depth. While this step is optional, it’s highly recommended for the best results.
How to Do It:
- Preheat your oven to 425°F (220°C).
- Spread the beef bones out in a single layer on a roasting pan or baking sheet.
- Roast the bones for about 30-45 minutes, flipping them halfway through, until they are browned and caramelized.
- You can also add the vegetables (onions, carrots, celery) to the pan in the last 20 minutes of roasting for extra flavor.
2. Prepare the Stock Pot or Slow Cooker
If you’re using a large stock pot, place the roasted bones and any vegetables you’ve used into the pot. If you’re using a slow cooker or Instant Pot, the process is largely the same, but the cooking time will vary depending on the appliance.
For a stovetop or slow cooker:
- Add your roasted bones, vegetables, garlic, herbs, and apple cider vinegar into the pot or slow cooker.
- Pour in cold water until the bones are fully submerged. Leave about an inch of room at the top to allow for boiling and simmering.
- Bring the pot to a boil over medium-high heat.
3. Skim the Scum
As the stock begins to heat, you’ll notice a frothy, foamy scum rising to the top. This is made up of proteins and impurities from the bones. Use a ladle or spoon to skim off the scum during the first 30 minutes of simmering. Skimming helps keep your broth clear and ensures a cleaner, better-tasting stock.
4. Simmer the Stock
Once the scum is removed, reduce the heat to low. Allow the stock to simmer gently for 3 to 6 hours (longer if you have time). The longer you simmer, the richer and more flavorful your stock will become.
- Stovetop method: Let the stock simmer for 3-6 hours, topping it off with more water if needed to keep the bones submerged.
- Slow Cooker method: Set your slow cooker on low for 8-10 hours, or longer if you prefer. This is a great option for hands-off cooking.
- Instant Pot method: Cook on high pressure for 2-3 hours for a quick and flavorful stock.
During the cooking time, you’ll notice that the stock will reduce slightly. You can adjust the water level if necessary, but keep in mind that the longer you cook the stock, the more concentrated the flavors will become.
5. Strain the Stock
Once your stock has reached the desired richness and flavor, it’s time to strain it. Use a fine mesh strainer or cheesecloth to strain the stock into a large bowl or another pot. This will remove the bones, vegetables, and herbs, leaving you with a clear, flavorful broth.
If you want a super smooth stock, you can strain it twice to remove any remaining solids.
6. Cool and Store the Stock
Allow the stock to cool to room temperature before storing it. You can store it in the refrigerator for up to 3-4 days or freeze it for longer storage (up to 3 months). If you freeze it, consider storing it in ice cube trays or freezer bags for easy portioning.
Tips for the Best Beef Bone Stock
- Don’t rush the simmering process: The longer you simmer, the richer your stock will be. If you have time, simmer for 6-8 hours for maximum flavor.
- Use cold water: Starting with cold water helps extract more gelatin from the bones.
- Add vinegar: A small amount of apple cider vinegar helps to draw out the minerals and collagen from the bones, resulting in a more nutrient-rich broth.
- Seasoning: It's best to add salt after the stock has finished simmering to control the flavor. You can also add salt when you’re using the stock in a recipe to adjust the seasoning to taste.
Conclusion: The Magic of Homemade Beef Bone Stock
Making homemade beef bone stock is a simple yet highly rewarding process. Not only does it provide a rich and flavorful base for soups, stews, and sauces, but it also gives you a healthy, nutrient-packed broth full of collagen and minerals. Whether you’re using leftover bones from a roast or making stock from scratch, this homemade beef stock will elevate your cooking and leave you with a deeper, more satisfying flavor in your dishes.
So the next time you’ve got a bunch of beef bones left over, don’t throw them away—use them to make your own homemade stock. Your taste buds (and your dishes) will thank you!
Happy cooking!
