Simple Healthy Homemade Beef Stock

Homemade beef stock is an essential cooking staple to have on hand, for it's easy to make and a delicious additive to many recipes.

I find the best way to use beef stock is to freeze it in small containers or ice cube trays, so whenever you need a boost in flavour you can quickly add it to your recipe. Beef stock is great to add in:

  • stews
  • chili
  • gravies
  • soups
  • roasts
  • sauces
  • cooking base
  • pasta sauce
  • casseroles

And the list goes on. The best way to get the most flavour in your homemade beef stock is to start with beef bones, available at any butcher shop or butcher section of your local supermarket. Ask for 3-4 lbs assorted beef bones and ribs. Feel free to adjust the salt in this recipe to your liking; another great feature about making your own beef stock.

  • 3-4 lbs. beef bones
  • 2 onions, coarsely chopped
  • 3 carrots, coarsely chopped
  • 4 celery stalks, coarsely chopped
  • 4 sprigs of fresh thyme
  • 2 bay leaves
  • 1 bunch of fresh parsley
  • 1 t whole peppercorns
  • 1 t sea salt (adjust to your liking)

Place beef bones in a large roasting pan and bake uncovered for 1 hour at 450 degrees. This is an additional step that is well worth the time because baking the bones first gives this stock an intense beef flavour.

Once the bones are baked place them into a large pot or crock pot. Add ½ cup hot water to the roasting pan to loosen baked bits from pan and add it to the pot.

Large Pot: Add the remaining ingredients to the large pot and cover with water. Bring to a boil and reduce heat to simmer for at least 3 hours, longer times result in a more intense flavour. You may need to skim the surface of foam every now and then.

Crock Pot: Add the remaining ingredients to the crock pot and cover with water. Set on low and cook for 8 hours or overnight.

Remove the bones and vegetables from the stock and strain the stock through a strainer lined with cheese cloth. Refrigerate overnight or for 8 hours to allow the fat to solidify on the surface. Skim fat and divide the stock into freezer bags, freezer containers or ice cube trays (once frozen place in freezer bags). This beef stock is a healthy version of the store bought varieties and full of intense flavour. You will notice the difference in your meals when you use it.


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