Description

This Homemade Beef Stock recipe is a rich and flavorful base perfect for soups, stews, and sauces. Made by simmering meaty beef bones with vegetables and aromatics, it captures deep, hearty flavors without any additives. Using simple ingredients like onion, celery, carrots, garlic, cider vinegar, and whole spices, this stock forms a nutrient-dense foundation for countless recipes.

Ingredients

Scale

Beef Bones

4 lbs meaty beef bones*

Vegetables & Aromatics

1 large yellow onion (quartered)
2 celery ribs (cut into thirds, leaves attached)
2 carrots (peeled & cut into 1-2” chunks)
3 garlic cloves (peeled)

Seasonings & Others

2 Tbsp olive oil
1 Tbsp cider vinegar
1 tsp salt (optional)
1 bay leaf (optional)
10 peppercorns
Filtered water (quantity varies by cooking vessel: Stock Pot: 16 cups, 6 Quart Slow Cooker: 12 cups, Instant Pot: 10–12 cups)

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Instructions

Prepare the Bones: Preheat your oven to 450°F (232°C). Place the meaty beef bones on a roasting pan and roast for about 30-45 minutes, turning occasionally, until they develop a deep brown color. This step enhances the flavor of your stock by adding a rich, caramelized depth.
Sauté the Vegetables: In a large stockpot or slow cooker, heat 2 tablespoons of olive oil over medium heat. Add the quartered onion, celery ribs, carrots, and peeled garlic cloves. Cook for 5-7 minutes until the vegetables soften and develop a bit of color, which enhances their flavor.
Combine Ingredients: Transfer the roasted bones to the pot with the sautéed vegetables. Add 1 tablespoon of cider vinegar, which helps draw nutrients like collagen from the bones into the stock. Pour in filtered water to cover the bones and vegetables—approximately 16 cups for a stockpot, 12 cups for a 6-quart slow cooker, or 10-12 cups for an instant pot.
Add Seasonings: Stir in 1 teaspoon of salt (optional), 1 bay leaf, and 10 peppercorns. These aromatics subtly flavor the stock without overpowering it.
Simmer the Stock: If using a stockpot, bring the mixture to a boil, then reduce to a gentle simmer and cook, uncovered, for about 2 hours. For a slow cooker, set on low and cook for 8-12 hours. Using an Instant Pot, seal and cook on high pressure for 2 hours, then naturally release the pressure.
Strain and Store: After cooking, use a fine mesh sieve or cheesecloth to strain the stock into another container, discarding solids. Let the stock cool before refrigerating or freezing for future use. The stock can be refrigerated for up to 5 days or frozen for up to 3 months.

Notes

Use meaty beef bones rich in marrow for the best flavor and gelatin content.
Roasting the bones is optional but highly recommended for a deeper flavor profile.
Cider vinegar helps extract minerals and collagen from the bones, enriching the stock’s nutritional value.
Salt is optional as you may want to salt your recipes later rather than the stock itself.
Skim any foam or impurities that rise to the surface during simmering for a clearer stock.
For a lighter stock, you can omit the roasting step and cook everything directly.
Leftover stock can be frozen in ice cube trays for easy portioning.