Beef Stock Recipe

Name: Beef Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds meaty beef bones (such as shank or neckbones); 1 calfs foot, cleaned and split (see Note); 1/3 cup vegetable oil; 4 cups finely chopped yellow onions; 2 leeks, white part only, well rinsed and sliced; 3 cups chopped peeled carrots; 2 small or 1 medium parsnip, peeled and chopped; 1 1/2 tablespoons dried thyme; 4 bay leaves; 6 whole cloves; 12 black peppercorns; 6 parsley sprigs; 1 tablespoon salt; 1 can (6 ounces) tomato paste; Water, as needed

Servings: persons

4 pounds meaty beef bones (such as shank or neckbones)
1 calfs foot, cleaned and split (see Note)
1/3 cup vegetable oil
4 cups finely chopped yellow onions
2 leeks, white part only, well rinsed and sliced
3 cups chopped peeled carrots
2 small or 1 medium parsnip, peeled and chopped
1 1/2 tablespoons dried thyme
4 bay leaves
6 whole cloves
12 black peppercorns
6 parsley sprigs
1 tablespoon salt
1 can (6 ounces) tomato paste
Water, as needed

1
Preheat the oven to 400F.
2
Spread the beef bones and calfs foot in a baking pan just large enough to hold the meat in a single layer.
3
Bake until the meats are very brown, 1 1/2 hours.
4
Turn the pieces occasionally and drain the rendered fat as necessary.
5
Heat the oil in a large pot.
6
Add the onions, leeks, carrots, and parsnips and cook over high heat, stirring often, until well browned, about 25 minutes.
7
Add the browned bones and calfs foot to the vegetables, along with the remaining ingredients.
8
Pour 1 cup water into the pan in which the meats were browned and set over high heat.
9
Stir and scrape up any caramelized particles from the bottom and sides.
10
Pour the liquid into the pot.
11
Add additional water to cover the ingredients by 2 inches, and set the pot over medium heat.
12
When the stock reaches a boil, skim, reduce the heat so the liquid simmers, partially cover, and simmer for 4 hours.
13
Skim occasionally.
14
Strain out and discard the solids.
15
Refrigerate the stock, or chill and then freeze.
16
Before using the refrigerated stock or freezing chilled stock, remove any fat that has solidified on top.

1651

kcal

Calories

Fat

Carbs

131

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 pounds meaty beef bones (such as shank or neckbones), 1 calfs foot, cleaned and split (see Note), 1/3 cup vegetable oil, 4 cups finely chopped yellow onions, and more.

Yes, Beef Stock falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions