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Classic Beef Stock

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PREP TIME
30 min
COOKING TIME
335 min
TOTAL TIME
365 min
SERVINGS
8 servings
Classic Beef Stock
Ingredients
  • 6 pounds beef soup bones
  • 1 large onion
  • 3 large carrots
  • 1/2 cup water
  • 1 large tomato
  • 1 medium potato
  • 2 stalks celery, including some leaves
  • 1/2 cup chopped parsnip
  • 4 sprigs fresh parsley
  • 1 tablespoon salt
  • 2 teaspoons dried thyme
  • 2 cloves garlic
  • 1 bay leaf
  • 8 whole black peppercorns
Instructions
1
Preheat the oven to its highest temperature setting, which is 450 degrees F (230 degrees C).
2
Trim the root end off an onion, then slice or divide it into quarters. Peel and use all of the onion. Place the onion and carrots in a large, shallow roasting dish with beef bones.
3
Roast the mixture uncovered in the preheated oven, stirring the bones occasionally, until they are nicely browned, taking around 30 minutes.
4
Drain off any excess fat. Transfer the well-browned bones, onion, and carrots to a large pot or Dutch oven. Pour 1/2 cup of water into the roasting dish and rinse it; then pour this liquid into the pot.
5
Add a tomato, potato, celery, parsnip, whole parsley sprigs, salt, thyme, garlic, bay leaf, and peppercorns to the pot. Pour in the remaining 12 cups of water and bring the mixture to a boil.
6
Reduce the heat, cover the pot, and let it simmer for 5 hours. Strain the stock.
7
Discard the meat, vegetables, and seasonings that were used during cooking.