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Homemade beef stock

Prep Time30 mins
Cook Time5 hrs
Total Time5 hrs 30 mins
Course: Sauces and Gravies
Cuisine: French
Servings: 8 Cups


  • 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


  • 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


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