Recipes Stocks

Beef Stock

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Regardless of whether it is freshly made or in cube form, stock is an essential part of many meals, particularly soups, stews, casseroles and broths. Of course, there isn’t always time enough to make one’s own stock, but when one can find a few minutes it is certainly a worthwhile undertaking. It has the power to bring food alive – it’s not difficult to distinguish between freshly made stock and the slightly suspect supermarket hexahedron.

The local butcher will forever be one’s foremost ally in the pursuit of cracking homemade stock. As you might have guessed, a frequent by-product of their line of work is a hefty supply of animal bones. These are virtually worthless in monetary terms – mere superfluities to most meat eaters – but they do make for jolly tasty stock. So, simply pop down to your local butcher and ask for some stock bones (pork, lamb, beef… whatever) and you’ll almost certainly walk away with a clutch of bones, full of delicious marrow ready to add richness to anything it touches. Now, that really is frugal!

The beauty about stock is that one can impart to it any flavour one desires, a characteristic that will be reflected in the recipe below. For instance, I wanted this particular batch to be as beefy as possible, so I omitted any trace of rosemary or thyme. It is always a good idea to be partially cognisant of what delightful dish you’ll be using the stock for, since you may find yourself with a flavouring that detracts from the resultant meal.

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There is but one more tit-bit of advice I feel duty bound to impart – if the bones are two feet long and you intend to boil them, ask if they can be cut in half before you get home! As you can see, I had to make my stock in the oven and while this is a perfectly acceptable method, it is a little less convenient and the stock tends to be ever so slightly less flavourful. Still, whatever method you use your homemade stock will almost certainly be superior to stock cubes – it will also be a darn sight more thrifty!

Beef Stock

Makes 2 litres


• 1kg beef rib or leg marrow bones

• 1 carrot

• 1 onion or leek tops

• 6 pepper corns

• 3 bay leaves

• Large sprig of thyme or rosemary (optional)

• Stick of celery (optional)

• Garlic (optional)

• 1 tsp salt


1. Make sure the bones are in manageable chunks if you intend to boil them. Pop them in the oven at 200C in a deep tin, to roast for 30 minutes.

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2. Transfer the bones to a large saucepan, pour over the water and add the carrot, onion/leek, pepper corns, bay leaves, salt and any optional extras. Bring to the boil, reduce to a simmer for 2-3 hours minimum. Strain and use immediately, or leave to cool and freeze for use at a later date.

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Cost: The best thing about this stock (and any stock) is that the bones are free! As such, all you’ll ever likely to need are a few odds and ends that you can actually save up in the freezer – don’t throw away those vital leek tops! Indeed, the entire batch of stock should set you back no more than 30-50phow very frugal!


95 replies on “Beef Stock”

I found this recipe on a friends blog:

I liked the idea, but wanted more depth, so I added 10 snipped dry pack sun dried tomatoes, 1/2 package (1/2) ounce dried shitake mushrooms, a tablespoon of raw sugar, an extra tablespoon of salt, increased the parsley to a Tablespoon and added a teaspoon of dried mustard and oregano.

I blended the mushrooms and sun dried tomatoes into a fine powder in the power blender. Then added the rest of the ingredients and blended til super fine. You could also blend this in batches in a coffee grinder. I use a tablespoon of powder per cup of water 🙂 It’s delicious….

Some people just aren’t hip to it. I used turkey bones/leftovers to make turkey soup this week, and when BF brought it to work for lunch his coworkers freaked out. “What is that?” “It smells SOOO good!” “Your girlfriend MADE that?”

Like i’d performed fucking witchcraft, you’d think. 😀

My siblings and I were practically raised on the results of bone stock. Whenever we hear the telltale signs of crowing from our previously genderless chickens the hapless crower ends up in the stock pot. I have to say that Steve adores stock and soup made from our own chooks. He says that it tastes so much better than store bought chook. No plans to turn the back acre over to cows quite yet though 😉

Not to mention when you make your own stock you’re avoiding any potentially harmful chemicals that leak into your food from the lining of cans and cartons. Oh and it’s just much better tasting and much cheaper. Thanks for sharing!

I wish I could get a hold of bones for beef stock here in North Uist. I always end up gathering at a mainland butcher. My dogs must be driven mad by the smell in the car on the way back, but always worth it! Like your suggestion to leave out aromatic herbs like rosemary, etc, Makes the stock more ‘flexible’.

I do my own chicken and fish stocks. I floated the beef idea but was shot down on the grounds of no room in the freezer “particularly with that half deer you are getting”. I had no counter argument.
Looks awesome,

Just to point out the obvious here and remind everyone that when you do make that delicious home-made stock, don’t forget to freeze some. An ice-cube tray is great for those sauces where you just need a few spoonfuls, and small lunch boxes can be used to freeze the right amount for when you need a bit more. I make a beef stock infused with 5-star anise, cinnamon and ginger which serves as a base for pho, a Vietnamese dish (you can find details on my blog). I make it once a month, and we have pho twice a week, with the exact right amount frozen in little tubs.

Stock! I love stock! Ever since I discovered how much better the homemade stuff tastes than anything you buy, I haven’t been able to go back.

Actually, my favourite thing about slow-cooking a roast is that it generates, usually, several cups of really beautiful, rich stock – the kind that sets to a jelly in the fridge. There’s just something about jellied stock that feels incredibly nutritious and warming.



Yum! Cant wait to try this. Beef stock is great for easing inflammation, arthritis, helps repair your stomach lining and is great for your hair and skin so i will definitely be giving this recipe a go 🙂

I never knew how easy it was to make delicious beef stock until your recipe, and talk about added nutrients from the bone marrow- homemade > salty grocery store stock cubes.
Will be trying the recipe for my new stews, broths and everything in between.

Cheers,Sky aka “the foodie handicap”!

How could I make this last longer without a fridge/freezer?? Any ideas on making it preservable without destroying the taste-and without chemicals. I live in a hot country. Oh-I don’t have an oven either but could do it without.

After making stock I always reduce it down to save room in the fridge/freezer/or jar if I can it that day. You can make convenient ice cube stocks with reduced broth. In addition to bones from venison, beef, pork, etc. I make stock out of baked poultry carcasses that have been picked over, or the carcass of a fresh chicken with the breast removed to be saved for other dishes. I also soak my fresh bones/chicken in a light brine before roasting or boiling. This helps to break things down and give a more hearty stock. So many ways to make stock and virtually impossible to mess up. And don’t forget all the nutrition fresh stock gives a dish. Good for the body and the soul! For those on the adventurous side- you must try chicken foot soup one day!

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