I have never made beef stock from scratch. I always use a high quality store bought stock or beef base. I want to make a espagnole sauce. This is one of the 5 French mother sauces it is the “brown sauce” I will talk more about the “Mother sauces” in another post. But I want to make espagnole sauce in order to make the derivative sauce Demi Glace.
So I decided to go at it over two days the first day to make the stock. The following day to make espagnole and demi glace.

Print Recipe

Homemade beef stock

Prep Time30 mins

Cook Time5 hrs

Total Time5 hrs 30 mins

Course: Sauces and Gravies

Cuisine: French

Servings: 8 Cups

Ingredients

• 3 Lbs Beef marrow bones
• 1 1/2 Lbs Veal shanks ` If you cannot find veal bones use beef neck bones or oxtails
• 3 Each Un peeled yellow onion quartered for stock I reccomend yellow onions the skin imparts nice color that sweet onions do not
• 1 Each Large carrot quartered
• 2 Each Celery stalks quarted
• salt
• 6 Sprig Parsley
• 3 Each Bay leaf
• 2 Each Thyme sprig
• 18 Cups Water

Instructions

• Pre Heat Oven to 450 degrees
• Add bones, onions. carrot to a roasting pan
• Roast for an hour turning every 15 minutes
• Traditionally the herbs would be wrapped in cheesecloth but since it gets strained at end I dont bother
• Transfer carrot, onion and bones to large stock pot
• Put roasting pan over 2 burners turn to medium high
• De glaze with 2 cups water scraping up the brown bits (fond)
• Add 16 cups water to stockpot with bones along with celery, herbs and salt
• Pour in the deglazed water with fond into stock pot
• Bring to a boil and skim froth
• Reduce to gentle simmer.. simmer uncovered until reduced to about 8 cups roughly 4 hours
• Pour stock through fine mesh sieve with cheesecloth
• Cool completely and remove fat

Notes

Can be stored for a week in refrigerator or a few months in freezer