Beef Stock

A deep, richly colored beef stock, built by roasting the bones until well browned and then simmering them slowly with aromatic vegetables. That roasting step is what sets it apart, giving the finished stock the toasty color and savory depth that carry gravies, red-wine braises, and French onion soup.

Makes about 3 quarts

Ingredients

• 4 lbs beef bones (marrow bones, knuckle bones, or a mix)
• 1 large onion, quartered
• 1 carrot, roughly chopped
• 1 celery stalk, roughly chopped
• 2 tablespoons tomato paste (optional, for color and depth)
• 2 bay leaves
• A few peppercorns
• Cold water, to cover

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Chicken Stock Pork Stock French Onion Soup Ham and Beans Creamy Potato Soup with Cheddar and Chives Pork Ramen Chicken Ramen Gumbo

Building Flavor from Water→

Method

Roast the bones and vegetables

Preheat the oven to 450°F. Spread the beef bones on a roasting pan and roast for 30–40 minutes, turning once, until deeply browned. In the last 10 minutes of roasting, add the onion, carrots, and celery — the mirepoix — to the pan to roast alongside the bones.

Build the pot

Transfer the bones and vegetables to a stockpot. If using tomato paste, stir it into the roasting pan with a splash of water, scraping up any browned bits, and add that liquid to the pot too — nothing flavorful should be left behind. Cover everything with cold water by about 2 inches, then bring slowly to a bare simmer, skimming off any foam in the first 20–30 minutes.

Simmer and strain

Add the bay leaves and peppercorns. Simmer gently, uncovered or partially covered, for 6–8 hours, topping up with water if it reduces below the bones. Strain through a fine-mesh strainer, discarding the solids. Cool and refrigerate or freeze.