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+ servings

Beef Stock

Fresh, homemade beef broth is tasty and so flavorful compared to canned/packaged stock. Stock up on beef bones when they go on sale and then freeze them so you always have some on hand when you need to make beef broth.
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Soup
Cuisine: American
Keyword: beef stock
Servings: 8
Calories: 340kcal
Author: Karrie


  • 4 lbs meaty beef bones shank or short ribs
  • 6 cups water
  • 2 onions chopped
  • 3 celery sticks chopped (also add in celery leaves if possible)
  • 2 carrots chopped
  • 1 bay leaf
  • 3 sprigs of fresh parsley


  • Start by preheating the oven to 400 degrees F and placing the beef bones in a roasting pan. Once preheated, cook the bones uncovered for one hour. Then add the onions, celery and carrots to the roasting pan and cook for an additional 30 minutes.
  • Transfer the bones and vegetables to a stock pot. Skim the fat out of the roasting pan and then add 2 cups of water to the pan. Using a spoon, scrape off the brown bits stuck to the bottom (they add a lot of flavor to the stock).
  • Put the liquids into the stock pot and then add the herbs and remaining water (4 cups). Slowly bring to a boil.
  • Reduce heat to a simmer and continue cooking uncovered for 5 hours. If any foam rises to the top, skim it off.
  • Strain the stock using a colander and/or cheesecloth and let cool. Refrigerate overnight and then skim off the layer of fat that rises to the surface.
  • Use within 3 days or divide up into individual portions and freeze. This recipe yields approximately 2.5 quarts.


Calories: 340kcal | Carbohydrates: 4g | Protein: 3g | Fat: 34g | Sodium: 33mg | Potassium: 127mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2715IU | Vitamin C: 3.4mg | Calcium: 23mg | Iron: 2mg