Beef stock is not only used as an ingredient for many recipes, but has numerous healthy benefits. Store-bought stock cannot compare to the taste and quality of stock made at home! Let me show you how to make easy homemade beef stock from bones!
We raise our own beef most years, and this year was no exception. Our beef is grass-fed for close to two years before we process them.
There’s something about raising your own meat that brings up the issue of stewardship for me. If an animal dies so that I can eat, the least I can do is to use every part of that animal so that none goes to waste.
The bones I used to make (and can) this beef stock were fresh and frankly, huge! Our beef was close to 1600# this year!
I wrote a post for “Mother Earth News” about the whole process here.
Having access to quality bones is quite a privilege. While you can use soup bones from the grocery store, I have better suggestion for you.
Look up “meat processors” in your area. Not everyone wants the bones from their beef, you could probably get some for free. It’s worth the call!
The Difference Between Stock and Broth
Beef stock is different than beef broth: stock is made by roasting and boiling bones, broth is made by boiling beef. They are completely different and serve different purposes.
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My bones consist of soup bones and ox tail. Try to find bones that have some meat on them, although the flavor comes from the bones.
Distribute them on a large stainless steel roasting pan. I’ve had this pan for years, it’s the one I use to roast turkey, just be sure to take the rack out.
I used about 5# of bones per batch, but don’t stress about having the exact amount. Just fill the bottom of your roaster with bones, then add plenty of carrots, onions, garlic and celery.
Some folks like to use a bay leaf or some rosemary, however, I choose not to. I plan to use this stock for recipes that I’ll make later, so I will season then.
Drizzle your favorite oil all over the bones and vegetables.
Roast your bones at 450 degrees for about an hour, turning everything after 30 minutes.
Once they are done roasting, let them cool and then remove everything from the roaster and put into a large stock pot.
Cover everything with at least 3″ of water.
Scrape all of the caramelization from the bottom of the pan and add it to the stock pot.
How Long Does it Take to Make this Beef Stock Recipe?
You will want to bring your stock to a boil, then reduce the heat to simmer for at least 8 hours, longer if you can.
Can I Make Beef Stock in my Slow Cooker?
Absolutely!
Rather than putting your bones and veggies into a stock pot, put them in your slow cooker and cook on “high” overnight.
Once your broth is done, remove the bones and vegetables. I recommend that you strain your broth to remove any other small particles.
Then, cool your beef stock in the refrigerator until the fat solidifies on top.
Scrape the fat off the top and store it in the refrigerator. This fat, also called tallow, can be used for frying vegetables or potatoes.
At this point, your beef stock is complete!
You can freeze it or you may prefer to can it up, like I did. Here’s a YouTube tutorial for that process!
