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Flavorful Beef Stock: Slow-Cooked Goodness! Beef Stock: Master this deeply flavorful, slow-simmered recipe perfect for elevating any soup, stew, or sauce. Learn

Flavorful Beef Stock: Slow-Cooked Goodness!

Beef Stock: Master this deeply flavorful, slow-simmered recipe perfect for elevating any soup, stew, or sauce. Learn how to make liquid gold at home.
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Prep Time 5 minutes
Cook Time 3 hours 25 minutes
Total Time 3 hours 30 minutes
Servings: 8
Course: Sauce
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 1 lb beef soup bone, with meat
  • 3 carrots, cut into large chunks
  • 3 stalks celery, cut into large chunks
  • 1 onion, peeled and cut in half
  • olive oil
  • 4 cloves garlic, crushed
  • 2 bay leaves
  • 2 tsp salt
  • 1 tsp black pepper
  • water

Method
 

  1. Preheat oven to 450 degrees Fahrenheit.
  2. Place beef soup bone, carrots, celery, and onion on a sheet pan.
  3. Lightly coat the ingredients with olive oil.
  4. Roast in the preheated oven for 25 minutes.
  5. Transfer roasted ingredients to an 8-quart pot, adding garlic, bay leaves, salt, and pepper.
  6. Fill the pot with water, leaving about an inch at the top.
  7. Bring the mixture to a boil, then reduce heat to low.
  8. Partially cover and simmer for 3 hours.

Notes

- For the most intense flavor, ensure your beef bones have some meat attached and are well-roasted. I once rushed this step, and the stock lacked the deep richness I was aiming for.
- Listen for the gentle simmer, not a vigorous boil. A slow, steady simmer is key to extracting collagen and flavor without clouding the stock.
- To store, let the stock cool completely, then refrigerate for up to 5 days or freeze in airtight containers for up to 6 months. Portioning it into ice cube trays for smaller uses is also a great idea.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.