Beef Stock Broth Base (Printable)
Savory broth crafted from roasted beef bones and aromatics, perfect for enhancing dishes.
# What You'll Need:
→ Meats & Bones
01 - 3.3 lbs beef bones (marrow and/or knuckle bones)
02 - 1.1 lbs beef shank or stew meat (optional, for richer flavor)
→ Vegetables
03 - 2 medium onions, quartered (skin on for color)
04 - 2 carrots, roughly chopped
05 - 2 celery stalks, roughly chopped
06 - 1 leek, washed and cut into chunks (optional)
→ Aromatics & Spices
07 - 4 garlic cloves, smashed
08 - 2 bay leaves
09 - 6 sprigs fresh thyme or 1 tsp dried thyme
10 - 8 whole black peppercorns
11 - 1 small bunch fresh parsley stems
→ Other
12 - 2 tbsp tomato paste (optional, for depth and color)
13 - 12 cups cold water
14 - Salt, to taste (add at the end)
# How-to Steps:
01 - Preheat oven to 430°F. Place beef bones and shank on a roasting pan and roast for 30-40 minutes, turning once, until deeply browned.
02 - Transfer roasted bones and meat to a large stockpot. Deglaze roasting pan with a little water, scraping up browned bits, and pour into the pot.
03 - Add onions, carrots, celery, leek, garlic, tomato paste, bay leaves, thyme, peppercorns, and parsley stems to the pot.
04 - Cover ingredients with cold water and slowly bring to a gentle simmer over medium heat. Skim foam and impurities during the first 30 minutes.
05 - Reduce heat to low, cover loosely, and simmer for 4 hours, occasionally skimming fat and scum. Avoid boiling vigorously.
06 - Strain stock through a fine-mesh sieve into a clean pot or bowl, discarding solids.
07 - Cool stock quickly and refrigerate. Once chilled, remove hardened fat from the surface.
08 - Add salt to the stock only when ready to serve or use.
# Expert Pointers:
01 -
- It unlocks deep, savory flavors that make any dish feel homemade and comforting, like a little secret in your cooking arsenal
- The slow simmering process is oddly therapeutic, turning basic bones and veggies into liquid gold you’ll want to keep on hand
02 -
- Never rush the simmering; a slow low heat is what creates a clear, rich broth without bitterness
- Removing fat and scum throughout cooking keeps flavors clean and lets the natural goodness shine
03 -
- Use a heavy pan for roasting bones to achieve even browning without burning
- Skimming regularly prevents off-flavors and keeps your stock crystal clear