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a ladle of beef stock over a pot
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5 from 5 votes

Beef Stock From Scratch

Make your own stock this winter for delicious From Scratch soups!
Course Soup
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Author Tracy


  • 7 pounds beef bones sawed into 2-inch pieces
  • 1 6-ounce can tomato paste
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 cups claret wine
  • 20 peppercorns
  • 5 garlic cloves peeled
  • 5 bay leaves
  • 2 tablespoon of salt
  • 1 1/2 gallons water


  • Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour.
  • Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes.
  • 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, and herbs. Season with salt.
  • Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours*. Remove from the heat and skim off any fat that has risen to the surface**. Strain the liquid and discard the bones. Will yield approximately 1/2 gallon is simmered for 4 hours.
  • Store in air tight containers in fridge for 2-3 days, freezer for 6 months, or can with a pressure canner. Water bath canning will not work for stock due to it's low acidity.


*I simmered for much longer - totally up to you and how much time you have and how the flavors are developing. **When I'm done making stock, I let it cool and sit for awhile before skimming the fat, sometimes even refrigerating and then skimming in the morning before canning.