Beef Stock From Scratch

Print Pin

5 from 8 votes

Make your own stock this winter for delicious From Scratch soups!

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 6

Total Time 6 10

Servings cups

Calories 102kcal

Author Tracy

Equipment

Roasting Pan
Large Stock Pot

Ingredients

7 pounds beef bones 2-inch pieces (a butcher should be able to do this for you)
1 6 oz tomato paste
2 cups onion chopped
1 cup celery chopped
1 cup carrots chopped
2 cups red wine dry
20 whole peppercorns
5 cloves garlic
5 bay leaves
2 tablespoon salt
1 1/2 gallons water

Instructions

Roast the bones: Preheat the oven to 400 degrees F. Place the bones in a large roasting pan and roast for 1 hour. Add tomato paste to the bones and then
Roast with veggies: After 1 hour, remove the pan from the oven and add the tomato paste to the bones and add chopped garlic, onion, celery, and carrot. Return to the oven and roast for 30 minutes.
Deglaze: After 30 minutes, remove from oven and place the roasting pan on the stovetop. Pour in the wine while pan is still hot and deglaze the bottom of the pan, scraping up the bits at the bottom. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, herbs, and water. Season with salt.
Add to stock pot: Add everything from the roasting pan to a large stock pot. Add the peppercorns, herbs, salt and water. Season with salt.Bring the liquid up to a boil and reduce to a simmer. Simmer for at least 4 hrs.
Boil: Turn the heat up to high and bring it all to a boil before reducing the heat down to a simmer. Let simmer for at least 4 hours. After, remove from the heat an skim off any fat that has risen to the surface.
Storage: Store the stock in air tight containers in fridge for 2-3 days or the freezer for 6 months.

Notes

Canning: This recipe cannot be safely water bathed canned. Follow safe canning methods to pressure can.

Substitutions

Onion: White, yellow, or red are fine for this.

Other vegetables: As with most stocks, this is a great way to use up vegetable scraps.

Herbs: Also great to add additional herbs that you may have that need to be used, like fresh parsley.

Wine: Avoid any sweeter red wines and use something dry like a cabernet, syrah, claret, or merlot. You can deglaze with a mixture of 1 cup of water, 1 cup of white vinegar, and 1 tablespoon of sugar.

Nutrition