Fleur de Lis

Fleur de Lis

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Friday, February 7, 2014

Beef Stock

Today was the day for making beef stock, beginning with about 2 1/2 pounds of beef bones.  Add some onions, celery, carrots and herbs and you're just a few hours away from beef stock more flavorful than what you can buy at the grocery store.

First you need to preheat your oven to 475 degrees.  Place the beef bones in a large roasting pan and lightly salt and pepper.  

Place in oven for 20 minutes and remove and using tongs turn the beef bones over and return to oven for another 25 minutes.

Place the bones in a large Dutch oven and cover with cold water.  Place the roasting pan on the stovetop and add additional cold water to deglaze the pan and scrape up all the browned bits left from the roasting bones.

Add that water and browned bits to the Dutch oven and add 1 yellow onion, quartered, 2 carrots chopped into large pieces, 2 ribs celery chopped into large pieces, 1 T. whole peppercorns, 1 t. dried thyme, 2 bay leaves and 8 - 10 whole garlic cloves.

Bring to a boil and then reduce to a very gentle simmer.  Skim off any foam that forms. DO NOT STIR.  This will result in your stock being cloudy.

Let simmer for 2 hours.  Cool, strain and you will have between 6 - 8 cups of beef stock.  You can used immediately, refrigerate overnight for use the next day or freeze for later use.


  1. Made a big batch of beef stock 2 weeks ago using my crock pot and with bones, shanks and beef ribs (I stocked up when I was in Atlanta and went to the DeKalb County Farmers Market). Oh my goodness how good can you get? I probably froze around 12 cups. Making veggie soup tomorrow. Beef stock and chicken stock make such a difference. People will always ask me for my recipes for my soups and chili and I tell them unless you make your own stock it ain't going to taste like mine.
    Loved your Russian theme tables. What fun!

  2. Thank you Courtney for your kind words. Have you sent me a friend request on FB yet? :)