Homemade Beef Stock

    6 hours 15 minutes

    A rich, hearty and delicious beef stock great for use in many other recipes like beef based soups or stews. Like all good stock, it takes a while but is really worth it. Freeze it in portions so it's there when you need it.

    81 people made this

    Serves: 8 

    • 2.5kg beef soup bones
    • 1 large onion
    • 3 large carrots
    • 1/2 cup (125ml) water
    • 2 stalks celery, including some leaves
    • 1 large tomato
    • 1/2 cup chopped parsnip
    • 1/2 cup cubed potatoes
    • 8 whole black peppercorns
    • 4 sprigs fresh parsley
    • 1 bay leaf
    • 1 tablespoon salt
    • 2 teaspoons dried thyme
    • 2 cloves garlic
    • 12 cups (500ml) water

    Preparation:15min  ›  Cook:6hours  ›  Ready in:6hours15min 

    1. Preheat oven to 230 degrees C. Slice onion. Chop scrubbed celery and carrots into 2cm chunks. In a large shallow baking dish place soup bones, onion and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
    2. Drain off fat. Place the browned bones, onion and carrots in a large soup saucepan. Pour 1/2 cup (125ml) water into the baking dish and rinse. Pour this liquid into soup saucepan. Add celery, tomato, parsnips, potato skins, peppercorns, parsley, bay leaf, salt, thyme and garlic. Add the 12 cups (500ml) water.
    3. Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.

    To clarify stock for clear soup:

    In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

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    Reviews in English (66)


    I can 't work out the liquid 500 mls is 2 cups . You say 12 . Used 4 . Worked well . Good stock  -  04 Feb 2016


    This is definitely the way to make a good beef stock. The only change I made was to roast the bones for a lot longer at a lower temp. I actually roasted for about five hours in order to bring out the flavors. (Just a tip: every time I cut an onion, peel potatoes, carrots or chop celery, I save all the peels, put them in a zip lok bag and throw it in the freezer. In a few months I have a good start on my stock) The vegie and seasoning combos were perfect which created a wonderful stock. I used this recipe to make french onion soup. My hubby Drew and the kids order french onion almost every time we go out for dinner as their appetizer. I never do because of the high salt content, so I was very pleased to be able to make a wonderful stock and at the same time control the amount of sodium. My kiddies say "thanks Wolverine"!  -  15 Jan 2003  (Review from Allrecipes USA and Canada)


    i've made my own beef-bone stock for yrs, but never thought to roast the bones until i stumbled across this recipe. i used whatever was on sale: beef marrow bones, and beef spare ribs, didn't have any parsnips so i omitted them. Added a whole bulb of garlic along with the roasting part. The stock came out AMAZINGLY AWESOME. The roasting gave the stock a whole new dimension of flavors and gave the stock a beautiful caramel color that my previous bone-stock recipes lacked. The roasted garlic scent was very obvious, i thought it added depth to the stock, but it might be too overpowering for non-garlic lovers. But overall, it's a beautiful stock that's worth the effort.  -  20 Apr 2008  (Review from Allrecipes USA and Canada)