Beef Stock


Do you ever end up with a lot of beef bones? Maybe after de-boning a large roast? If you hate to waste food like I do, try this simple way to make beef stock using bones! It’s so simple, and yet a smart way to take advantage of leftover bones.

Preheat your oven to 450 degrees.

Start by putting all of your trimmed bones in a large roasting pan. Globs of trimmed fat are fine as well. Some people believe in salting and peppering the bones and bits, but I just leave mine plain. After you’ve collected the stock, you can taste and season. That way, you also don’t end up with too salty of a stock.


Roast the bones for 15 minutes, then turn down the oven to 375 degrees and continue roasting for another hour.


Remove the pan from the oven and place it over 1 or two burners on the stove. Let the pan cool for a while, then add some filtered water to it.

Turn on the heat until the broth just boils, then turn it down to a low simmer. You could add other ingredients at this point, and seasonings like bay leaves, but I like to just leave it alone and keep it simple. Bones and water. And some fat.


After about two hours, and occasionally turning the bones, you’re left with a beautiful broth like this.


Let the mixture cool somewhat, then place everything through a colander over a large bowl and drain well. And there you have it.


Refrigerate the broth overnight, then remove the fat layer before proceeding with a recipe.

I used this broth when I made Chili and Boeuf Bourguignon!

note: This could be called either a stock or a broth. There are more involved home-made stocks, like those that also include vegetables, but personally I like just using the bones. Then I get the meaty beef flavor into my soup or stew via the stock/broth, and then add the aromatics at that time I’m preparing the soup or stew recipe. It’s just a personal choice.

29 thoughts on “Beef Stock

  1. Very good Mimi, I have beef stock on my list. I plan to buy a big stock pot soon. They appear in the supermarkets here in the run in to Christmas (when everybody thinks they are a master cook) and disappear quickly after the reality of Christmas cooking is revealed.

  2. It’s the time of the year to start making beef and chicken stock – I actually used up all my precious bags from the freezer…

    interesting that you don’t add veggies, I like that – a pure beef stock.

    • I use veggies when I make chicken broth, for beef broth I just do the meaty bones. I guess because I’d have to roast the veggies separately, and so I just keep it simple!

  3. Very simple, very tasty. You just cannot find beef stock/broth with near the flavor as homemade. Also, you paid for the bones when you bought the meat so you might as well use them. Once you have a good beef stock you can do an immense variety of dishes, i.e. soups, sauces, stews, chili, braises, etc., etc., etc. I just made a batch of chicken stock Sunday but we haven’t eaten beef in a while so no beef stock. Typically, because we eat so little beef, when I make beef stock, I have to go buy bones. Ankle bones are pretty inexpensive and we can get them from the Mexican markets with a fair amount of meat still on them. I also try to buy 1 large femur bone because of the marrow. The marrows adds that umami quality to a good beef stock. Also, the house is so aromatic when you make stock. I love it. :)

  4. I make the beef stock/broth with the veggies roasted with the bones, then just tump all of it in water to boil for hours and hours. I also use a cheese cloth to strain. I have never tried a pure beef bone stock, I bet it’s delicious and rich cooked down like that.

    • Any version works, doesn’t it?!! It’s just what you like. I usually do veggies in a roasting pan separately just because I don’t roast them at as high of a temperature as I do the meat. So maybe, that means I’m lazy, and just roast the bones for this stock!

  5. As you know I’m a huge fan of little waste & of making homemade stock. I’m looking forward to our next batch of beef stock so I can make a big batch of Vietnamese noodle soup (pho). We had one at Noodle Station in Iceland this summer that was like none if ever tasted. Hoping to replicate it!

    • In Iceland? Who’d have thought!!! Funny you mentioned pho, cause I have a recipe from F & W I was going to use to make it all from scratch. Just enjoyed pho at a little dump in Tulsa, Oklahoma, but boy was it good! And, of all things, at Whole Foods I discovered and purchased a carton of pho broth, just like chicken or vegetable broth that’s on the shelf. I thought I’d test it out as well!

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