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Recipe: roasted beef stock

roasted beef stock recipe image
Roasted beef stock serving suggestion

roasted beef stock

Boost the flavor of all your favorite beef dishes. Try this stock, made with roasted beef bones, as a substitute for store-bought beef broth.


  • 6 to 8 pounds beef Bones
  • 2 cups diced yellow onions
  • 1 cup lisced carrots
  • 1/2 cup sliced celery
  • 2 tablespoons tomato paste
  • 1 gallon water
  • 10 black peppercorns
  • 3 to 4 sprigs fresh parsley
  • 2 cloves garlic
  • 2 sprigs fresh thyme
  • 2 bay leaves


  1. Preheat oven to 475°F. Place beef Bones, onions, carrots and celery in roasting pan. Roast in 475°F oven 45 minutes or until browned, turning once. Spread tomato paste over bones; roast 15 minutes. Remove from oven; drain fat.
  2. Place bones and vegetables in large stock pot. Scrape bottom of roasting pan to loosen any brown bits; add to stock pot. Add water; bring to boil. Add peppercorns, parsley, garlic, thyme and bay leaves to stock pot. Simmer stock 8 to 10 hours, occasionally skimming off impurities.

    Cook's Tip: Beef flavor will intensify the longer the stock cooks.

  3. Remove stock pot from heat; cool 15 minutes. Strain stock through cheesecloth-lined colander into large bowl.

Cook's Tip: Beef stock may be used in any recipe that calls for beef broth.

Beef stock may be portioned into multiple containers and frozen for up to 6 months.

Nutrition information per serving: 38 Calories; 0g Total Fat; 0g Saturated Fat; 0g Monounsaturated Fat; 0mg Cholesterol; 61mg Sodium; 9g Total carbohydrate; 1g Protein; 0.5mg Iron; 0.3mg Niacin; 0.1mg Vitamin B6; 6mg Choline; 0mcg Vitamin B12; 0.2mg Zinc; 0.5mcg Selenium; 2.1g Fiber.