A good beef stock is the foundation of countless soups, stews, sauces, and braises. This recipe leans on marrow-rich bones, hearty vegetables, and fresh herbs to create a deeply flavorful base that elevates any dish. Roasting the bones first develops a rich, caramelized flavor, while a long, gentle simmer draws out every bit of goodness. Make a batch and freeze in portions—you’ll always have liquid gold ready for cooking.
INGREDIENTS:
5 lbs. beef bones with meat, cut up
1-2 lbs. marrow bones (ask your butcher)
Olive oil, salt, and pepper
2 large onions, chopped coarsely
4 carrots, chopped into 1-inch chunks
2 turnips, cut into chunks
5 garlic cloves
1 bay leaf
8 sprigs Italian parsley
3 thyme sprigs
1 oregano or marjoram sprig
4 cloves
1 teaspoon turmeric
1 teaspoon poultry seasoning
1 tablespoon salt
8 peppercorns
1-gallon cold water
METHOD:
Preheat oven to 425°F. Spread beef bones in a large roasting pan, drizzle with olive oil, season lightly with salt and pepper, and roast until golden, about 35–40 minutes.
Transfer bones to a stockpot. Add vegetables, herbs, and seasonings. Pour in about 1 gallon cold water to cover.
Bring to a boil over high heat. Cover, reduce heat, and simmer 3–4 hours.
Cool the stock by placing the pot in a cold-water bath. Stir occasionally until cooled.
Strain through a fine mesh strainer into another large container. Cover and refrigerate. Once chilled, lift off the hardened fat from the top.
CHEF’S NOTES:
- For a deeper flavor, replace some of the water with prepared beef stock.
- Roast one onion and extra garlic cloves with the bones for a mellower, sweeter stock.
