Are you tired of relying on store-bought broth or stock for your cooking? Do you want to elevate your dishes with a rich, full-bodied flavor that’s sure to impress? Look no further! With these 20 hearty beef stock recipes, you’ll be well on your way to creating mouthwatering meals that are sure to please even the pickiest of eaters.
From classic homemade beef stock to innovative twists like smoky beef stock with roasted bones or Asian-inspired beef stock with star anise and ginger, we’ve got a recipe for every palate. Whether you’re a seasoned cook looking to add some new tricks to your repertoire or just starting out on your culinary journey, these recipes are sure to inspire.
In this article, we’ll take you through the process of making each of these delicious beef stocks, from prep work to simmering times and beyond. So grab your apron, get cooking, and discover a world of flavor that’s sure to become your new go-to for all your favorite dishes.
Classic Homemade Beef Stock
A rich and flavorful foundation for many dishes, homemade beef stock is a staple in any kitchen. This recipe yields a clear and savory broth that’s perfect for soups, stews, and sauces.
Ingredients:
– 2 pounds beef bones (preferably oxtail or short ribs)
– 4 carrots, chopped
– 2 celery stalks, chopped
– 2 cloves garlic, minced
– 1 large onion, chopped
– 6 quarts water
– 2 tablespoons white vinegar
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the beef bones in the oven for 30 minutes, or until browned.
3. In a large stockpot, combine the roasted bones, chopped vegetables, and garlic.
4. Pour in the water and vinegar, making sure that all ingredients are covered.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 6-8 hours, or overnight.
6. Strain the stock through a fine-mesh sieve into a clean pot or container. Discard solids.
Cooking Time: 6-8 hours
Rich Onion and Garlic Beef Stock
Elevate your cooking with a rich and flavorful beef stock that’s perfect for soups, stews, or sauces. This recipe combines caramelized onions and roasted garlic with beef bones for a depth of flavor that will take your dishes to the next level.
Ingredients:
– 2 lbs beef bones (neck bones or marrow bones)
– 1 large onion, chopped
– 3 cloves garlic, peeled and minced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 6 cups water
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the chopped onion and minced garlic in a large skillet for 20-25 minutes, or until caramelized.
3. Add the beef bones, carrots, celery, and roasted onion mixture to a large pot or stockpot.
4. Pour in the water and season with salt.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 2 hours, or until the stock has reduced slightly.
6. Strain the stock through a fine-mesh sieve into a clean pot or container. Discard the solids.
Cooking Time: 2 hours
Slow-Cooked Beef Bone Broth
This hearty beef bone broth is a perfect comfort food, rich in nutrients and flavor. Slow-cooked to perfection, it’s ideal for sipping on its own or using as a base for soups, stews, or sauces.
Ingredients:
– 2 lbs beef bones (preferably oxtail or short ribs)
– 1 onion, quartered
– 3 cloves garlic, peeled and minced
– 2 carrots, sliced
– 2 celery stalks, sliced
– 6 cups water
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place beef bones on a baking sheet and roast for 30 minutes.
3. In a large stockpot or Dutch oven, combine roasted bones, onion, garlic, carrots, and celery.
4. Pour in water and add thyme.
5. Bring mixture to a boil, then reduce heat to low and simmer for 24-48 hours.
6. Season with salt and pepper to taste.
7. Strain broth through a fine-mesh sieve or cheesecloth before serving.
Cooking Time: 24-48 hours
Herb-Infused Beef Stock with Thyme and Bay Leaves
This classic French-inspired stock is a staple for any home cook, providing a rich and savory base for soups, stews, and sauces. With the subtle notes of thyme and bay leaves, this herb-infused beef stock is perfect for adding depth and complexity to your favorite dishes.
Ingredients:
– 2 pounds beef bones (neck or shank)
– 2 carrots, chopped
– 2 celery stalks, chopped
– 4 sprigs fresh thyme
– 2 bay leaves
– 1 onion, chopped
– 6 quarts water
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast beef bones in the oven for 30 minutes.
3. In a large stockpot, combine roasted bones, chopped vegetables, thyme sprigs, and bay leaves.
4. Pour in water and bring to a boil.
5. Reduce heat to low and simmer for 6-8 hours or overnight.
6. Strain stock through a fine-mesh sieve into a clean container.
Cooking Time: 6-8 hours
Smoky Beef Stock with Roasted Bones
Elevate your cooking with a rich and flavorful smoky beef stock, perfect for soups, stews, or braises. This recipe uses roasted bones to add depth and complexity to the broth.
Ingredients:
– 2 pounds beef marrow bones
– 1 pound beef short ribs
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 2 cloves garlic, minced
– 1 onion, chopped
– 6 cups water
– 1 tablespoon smoked paprika
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the beef bones and short ribs on a large baking sheet. Roast for 30 minutes.
3. Add the chopped vegetables and garlic to the roasting pan. Continue roasting for another 15 minutes.
4. Transfer the roasted bones and vegetables to a large stockpot. Add the water, smoked paprika, and salt.
5. Bring the mixture to a boil, then reduce heat and simmer for 6-8 hours or overnight.
6. Strain the stock through a fine-mesh sieve into a clean pot or container. Discard the solids.
Cooking Time: 6-8 hours
Asian-Inspired Beef Stock with Star Anise and Ginger
This aromatic stock is a staple in many Asian cuisines, perfect for cooking noodles, soups, or as a base for sauces. With the warm flavors of star anise and ginger, it’s sure to add depth and complexity to any dish.
Ingredients:
– 2 lbs beef bones (short ribs or neck bones work well)
– 1 whole star anise
– 2 inches fresh ginger, peeled and sliced
– 4 cups water
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the beef bones for 30 minutes.
3. In a large stockpot, combine the roasted bones, star anise, ginger, water, soy sauce, brown sugar, and garlic.
4. Bring to a boil, then reduce heat and simmer for 4-6 hours or overnight.
5. Strain the stock through a fine-mesh sieve into a clean pot or container. Discard the solids.
Cooking Time: 4-6 hours
Red Wine-Enhanced Beef Stock
Elevate your cooking game with this simple yet flavorful recipe for Red Wine-Enhanced Beef Stock. Perfect for soups, stews, sauces, or braising liquids.
Ingredients:
– 2 pounds beef bones (marrow bones or knuckle bones)
– 1 onion, chopped
– 3 carrots, peeled and chopped
– 2 celery stalks, chopped
– 2 cups red wine (Cabernet Sauvignon or Merlot work well)
– 4 cups beef broth
– 1 bay leaf
– 1 teaspoon black peppercorns
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the beef bones on a baking sheet for 30 minutes.
3. In a large stockpot, sauté the chopped onion, carrots, and celery in a little oil until softened.
4. Add the roasted bones, red wine, beef broth, bay leaf, and peppercorns to the pot.
5. Bring to a boil, then reduce heat and simmer for 2-3 hours or overnight.
6. Strain the stock through a fine-mesh sieve into a clean container. Discard solids.
Cooking Time: 2-3 hours
Umami-Packed Beef and Mushroom Stock
Umami-Packed Beef and Mushroom Stock Recipe
This rich and savory stock is perfect for elevating your favorite soups, stews, or sauces. With a deep umami flavor profile, it’s sure to become a staple in your kitchen.
Ingredients:
– 2 pounds beef bones (marrow or knuckle)
– 1 large onion, chopped
– 3 cloves garlic, minced
– 8 ounces mushrooms (such as shiitake or cremini), sliced
– 4 cups beef broth
– 1 cup water
– 1 tablespoon soy sauce
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the beef bones on a baking sheet for 30 minutes.
3. In a large pot or Dutch oven, sauté the onion and garlic in a little oil until softened.
4. Add the mushrooms and cook until they release their liquid and start to brown.
5. Add the roasted beef bones, beef broth, water, soy sauce, and thyme. Bring to a boil, then reduce heat and simmer for 2 hours.
6. Strain the stock through a fine-mesh sieve or cheesecloth into a clean container. Discard solids.
7. Season with salt and pepper to taste.
Cooking Time: 2 hours
Spicy Chipotle Beef Stock
Elevate your soups and stews with this flavorful Spicy Chipotle Beef Stock, packed with smoky heat from chipotle peppers. Perfect for adding depth to a variety of dishes.
Ingredients:
– 2 lbs beef bones (oxtail or short ribs work well)
– 1 large onion, roughly chopped
– 3 cloves garlic, peeled and smashed
– 2 chipotle peppers in adobo sauce, seeded and chopped
– 4 cups beef broth
– 2 cups water
– 1 tsp ground cumin
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the beef bones on a baking sheet for 30 minutes.
3. In a large pot or Dutch oven, sauté the chopped onion and smashed garlic until softened.
4. Add the roasted beef bones, chipotle peppers, cumin, and salt. Pour in the beef broth and water.
5. Bring to a boil, then reduce heat to low and simmer for 2-3 hours.
6. Strain the stock through a fine-mesh sieve into a clean pot or container.
Cooking Time: 2-3 hours
Tomato-Based Beef Stock for Stews
This hearty beef stock is infused with the deep flavors of tomatoes, onions, and aromatics, making it perfect for slow-cooked stews and braises.
Ingredients:
– 2 lbs beef bones (marrow or knuckle)
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups diced fresh tomatoes (or 1 can of crushed tomatoes)
– 4 cups beef broth
– 1 tsp dried thyme
– 1/2 tsp dried rosemary
– Salt and black pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the beef bones in a single layer on a baking sheet for 30 minutes.
3. In a large stockpot or Dutch oven, sauté the chopped onion and minced garlic until softened.
4. Add the roasted beef bones, diced tomatoes, beef broth, thyme, and rosemary to the pot.
5. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the stock has reduced slightly and flavors have melded together.
6. Strain the stock through a fine-mesh sieve into a clean container. Discard solids.
Cooking Time: 2-3 hours
Caramelized Vegetable Beef Stock
Transform humble vegetables and beef into a rich, flavorful stock perfect for soups, sauces, or braising liquids. This recipe highlights the depth of caramelization to add an extra layer of complexity.
Ingredients:
– 2 lbs beef bones (oxtail or short ribs work well)
– 2 medium carrots, peeled and chopped
– 1 large onion, chopped
– 2 stalks celery, chopped
– 3 cloves garlic, minced
– 1 cup water
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the beef bones on a baking sheet for 30 minutes.
3. In a large pot, sauté the chopped onion, carrots, and celery in olive oil until caramelized, about 20-25 minutes.
4. Add the roasted beef bones, garlic, and water to the pot. Bring to a boil, then reduce heat and simmer for 2 hours.
5. Strain the stock through a fine-mesh sieve into a clean pot or container. Discard solids.
6. Season with salt and pepper to taste.
Cooking Time: 2 hours and 20-25 minutes of prep time
Quick Pressure Cooker Beef Stock
In just under an hour, you can have a rich and flavorful beef stock perfect for soups, stews, or cooking grains. This quick pressure cooker method saves time without sacrificing flavor.
Ingredients:
– 2 pounds beef bones (preferably oxtail or short ribs)
– 2 carrots, chopped
– 2 celery stalks, chopped
– 2 cloves garlic, minced
– 1 onion, chopped
– 6 cups water
– 1 teaspoon salt
Instructions:
1. Add the beef bones, carrots, celery, garlic, and onion to the pressure cooker.
2. Pour in the water and add the salt.
3. Close the lid and make sure the valve is set to “sealing”.
4. Cook at high pressure for 45 minutes.
5. Let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
6. Strain the stock through a fine-mesh sieve into a large bowl or container.
Cooking Time: 55-60 minutes
Dark and Rich Beef Demi-Glace
Elevate your beef dishes with this rich and indulgent demi-glace, made by reducing a mixture of red wine, beef broth, and aromatics.
Ingredients:
• 1 cup red wine (Cabernet Sauvignon or Merlot work well)
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the tomato paste and cook for 1-2 minutes, stirring constantly, until darkened in color.
4. Add the red wine and beef broth, whisking to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until reduced by half.
6. Strain the demi-glace through a fine-mesh sieve into a clean saucepan. Discard the solids.
7. Whisk in the thyme and black pepper.
Cooking Time: 25-30 minutes
Vietnamese Pho-Style Beef Broth
Savor the rich flavors of Vietnam with this comforting pho-style beef broth, a staple of Vietnamese cuisine. This aromatic broth is perfect for dipping steamed noodles or serving as a soup base.
Ingredients:
– 4 pounds beef bones (preferably oxtail or short ribs)
– 2 tablespoons fish sauce
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 inch ginger, sliced
– 1 star anise
– 1 cinnamon stick
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 tablespoon sugar
– 4 cups beef broth
– 2 cups water
– Salt and black pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the beef bones for 30 minutes.
3. In a large stockpot, combine fish sauce, onion, garlic, ginger, star anise, cinnamon stick, cumin, coriander, and sugar.
4. Add roasted beef bones, beef broth, and water to the pot.
5. Bring to a boil, then reduce heat and simmer for 1 hour.
6. Season with salt and black pepper to taste.
7. Strain broth through a fine-mesh sieve before serving.
Cooking Time: 2 hours (including roasting time)
French Onion Soup Beef Stock
A rich and flavorful beef stock is the foundation of a great French onion soup. This recipe yields a deep, savory broth that’s perfect for dipping croutons or serving as a base for soups.
Ingredients:
– 2 pounds beef bones (preferably oxtail or short ribs)
– 4 carrots, chopped
– 2 celery stalks, chopped
– 2 cloves garlic, minced
– 1 large onion, sliced
– 6 cups water
– 2 tablespoons apple cider vinegar
– 1 teaspoon dried thyme
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the beef bones on a baking sheet and roast for 30 minutes.
3. In a large stockpot, combine the roasted bones, carrots, celery, garlic, and onion.
4. Pour in the water, vinegar, and thyme. Bring to a boil, then reduce heat and simmer for 6-8 hours or overnight.
5. Strain the broth through a fine-mesh sieve into a clean pot or container. Discard solids.
Cooking Time: 6-8 hours
Beef Stock with Worcestershire and Soy Sauce
Elevate your cooking with this savory beef stock infused with the bold flavors of Worcestershire and soy sauce.
Ingredients:
– 2 pounds beef bones (preferably short ribs or neck bones)
– 4 cups beef broth
– 1/4 cup Worcestershire sauce
– 2 tablespoons soy sauce
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 carrot, peeled and chopped
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the beef bones in a large roasting pan for 30 minutes.
3. Add the chopped onion, minced garlic, and chopped carrot to the roasting pan. Roast for an additional 15 minutes.
4. Transfer the roasted mixture to a large stockpot or Dutch oven.
5. Pour in the beef broth, Worcestershire sauce, and soy sauce.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 2-3 hours.
7. Strain the stock through a fine-mesh sieve into a clean pot. Discard solids.
Cooking Time: 2-3 hours
Rustic Beef Stock with Root Vegetables
This hearty beef stock recipe is a perfect base for soups, stews, or braises, and pairs well with root vegetables like carrots, turnips, and parsnips.
Ingredients:
– 2 lbs beef bones (oxtail or short ribs work well)
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, chopped
– 2 medium turnips, peeled and chopped
– 2 medium parsnips, peeled and chopped
– 4 cups water
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
3. Add the chopped onion and cook until browned, about 5 minutes.
4. Add the beef bones, garlic, carrots, turnips, and parsnips. Cook for an additional 5 minutes, stirring occasionally.
5. Transfer the pot to the preheated oven and roast for 30 minutes.
6. Remove from the oven and add water to cover the ingredients. Bring to a boil, then reduce heat to low and simmer for 2-3 hours or overnight.
7. Strain the stock through a fine-mesh sieve into a clean pot or container. Discard solids.
Cooking Time: 2-3 hours
Beef Stock for Gravy and Sauces
Elevate your dishes with a rich and flavorful beef stock that’s perfect for gravies, sauces, and soups. This simple recipe yields a deep, savory liquid that’s packed with collagen-rich gelatin and umami flavor.
Ingredients:
– 2 lbs beef bones (necks or knuckle bones work well)
– 1 large onion, roughly chopped
– 3 cloves garlic, peeled and smashed
– 2 carrots, peeled and roughly chopped
– 2 celery stalks, roughly chopped
– 6 cups water
– 1 tsp salt
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the beef bones on a baking sheet and roast for 30 minutes.
3. In a large pot or Dutch oven, combine the roasted bones, onion, garlic, carrots, celery, and water.
4. Bring to a boil, then reduce heat to low and simmer for 6-8 hours.
5. Strain the stock through a fine-mesh sieve into a clean container. Discard solids.
Cooking Time: 6-8 hours
Light and Clear Beef Consommé
A classic French soup, this consommé is a masterclass in clarity and flavor. With a rich beef broth and tender vegetables, it’s the perfect starter for any meal.
Ingredients:
– 1 pound beef bones (preferably marrow or knuckle)
– 2 carrots, chopped
– 2 celery stalks, chopped
– 2 cloves garlic, minced
– 4 cups beef broth
– 2 cups water
– 2 tablespoons tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C). Roast the beef bones for 30 minutes, or until caramelized.
2. In a large pot, combine the roasted bones, chopped carrots, celery, garlic, beef broth, water, tomato paste, and thyme. Bring to a boil, then reduce heat to low and simmer for 1 hour and 15 minutes.
3. Strain the consommé through a fine-mesh sieve into a clean pot, discarding the solids. Season with salt and pepper to taste.
Cooking Time: 2 hours
Beef Stock with Apple Cider Vinegar for Tenderness
A flavorful and tender beef stock recipe that utilizes apple cider vinegar to break down connective tissue, resulting in a rich and velvety broth.
Ingredients:
– 2 pounds beef bones (neck or marrow bones)
– 4 cups water
– 1 cup apple cider vinegar
– 2 carrots, chopped
– 2 celery stalks, chopped
– 2 cloves garlic, minced
– 1 bay leaf
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the beef bones for 30 minutes, or until lightly browned.
3. In a large stockpot, combine roasted bones, water, apple cider vinegar, carrots, celery, garlic, and bay leaf.
4. Bring to a boil, then reduce heat to low and simmer for 6-8 hours.
5. Strain the stock through a fine-mesh sieve into a clean pot or container. Discard solids.
Cooking Time: 6-8 hours
Summary
Discover 20 delicious and hearty beef stock recipes to elevate your cooking! From classic homemade stocks to smoky, spicy, and umami-packed variations, this collection has something for every palate. Whether you’re making a rich demiglace or a flavorful broth for stews and soups, these recipes will guide you in creating mouthwatering dishes that are sure to impress. Try the Herb-Infused Beef Stock with Thyme and Bay Leaves, Smoky Beef Stock with Roasted Bones, or even the Umami-Packed Beef and Mushroom Stock – there’s a recipe to suit every taste and cooking style. Get ready to take your beef stock game to the next level!