Beef Stock

Total Time:
6 hr 10 min
10 min
6 hr

1/2 gallon


Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.

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    This is a great recipe for beef stock! I have bean making this stock for a few years. This stock recipe is not time consuming to me. He has so much flavor. My last batch I did not have Claret wine so i used some Cabernet that I had. However there is something about the Claret that gives it a little more flavor. This stock also adds so much depth to any sauce you make that requires beef stock. I will never go back to store bought!
    So this is the kind of stock that will bring you fame and fortune! I can see why. This stock changed my life. I can't go back. I would rate it at infinity, but it only goes up to 5 stars.
    Such a great recipe! This is time consuming but the only way to make a beef stock. So rich!
    Toats magoets
    It's time consuming but great! I roast the garlic along with the veggies and also add mushrooms and parsley. Awesome tip: if you add a couple tablespoons of Apple cider vinegar you can use the bones for more stock like 12 more times. Google it!
    Excellent. Have used this recipe a few times and it is now my go-to stock recipe. Straightforward, simple and delicious. Have followed it to the letter plus made my own variations depending on what I have on hand. Today a did a mixture of beef and lamb bones. Amazing.
    With the effort. It is now my standard recipe for French onion soup!
    This is amazing! The rich flavor and color! WOW! It is time consuming, but I did it on a wet dreary day and it made our home smell sos delicious! I also did what another reviewer did which was to reuse the bones with fresh thyme and carrot and worcestershire sauce - I used eight cups of water and 1/8 cup worcestershire sauce and cooked for hours until it was the flavor I wanted! A great tip and a great result!
    First time I made this I had more neck bones with meat then marrow bones and the flavors were more intense. This time I had 3/4 marrow bones and the rest were shin bones cut, produced a lot of fat which I took out of the roasting pan when it was time for the paste. Kept skimming during cooking and had minimal fat in the end result. Also simmered for 5 and half hours. Bonus tip -I saved the bones last night and today put them back into a pot with 1 carrot, fresh thyme and a dash of Worcestershire with 4 cups water, reduced it down to a cup. You would be surprised what flavor was left in them bones. Finally my DH can eat what little marrow is left. I freeze in 1 cup containers, very rich and intense flavor. The time is worth the result.
    I have made this several times over the last few years. I then freeze it and use it all winter for things like beef barley soup, Swedish meatballs and shepard's pie. It is, by far, the best, most flavorful beef stock I have ever made. I use a combination of whatever bones I can find, but always start with some marrow bones. It is a 2 day process for me because I strain it, then refrigerate overnight so I can skim off the fat. I am making it today so I thought I would finally post a review!
    This was an easy stock recipe. It does take about 6 hours start to finish, but it is really worth it. The color is beautiful and it smells deliciouos. I followed the advice of dillajo and drained the grease before deglazing the pan. I think that really helps the stock stay clear.
    It took some time, but it totally worth it! Rich, flavorful, and with a beautiful color!
    Excellent recipe. I've tried several and this is the best. The only thing that I do differently is after I remove the bones from the roasting pan, I drain off the excess grease before I deglaze the pan with the red wine. It takes awhile but definitely worth it.
    Great recipe - the stock comes out thick and flavorful. One thing not mentioned so far is the stockpot size. If making the entire recipe, you will need a 12 qt stockpot.  
    I own an 8 qt stockpot, so I had to divide the stock between my stockpot and dutch oven. An 8 qt stock pot can hold 2 gallons of water, but with 7 lbs of bones, 1.5 gallons of water, 2 cups wine, and 4+ cups of aromatics there isn't enough room for both the liquid and the bones.
    This stock is wonderful! It smells so good while simmering that I just wanted to dive into it. To prevent the veggies from burning, pile them on top of the bones. Refridgerate overnight, and the fat is simple to remove from the top. Very simple to make, and so so worth the effort!
    First of all, my stock turned out very good. I had about 3 to 4 lbs of bones from a standing rib roast that I turned into steaks, in my freezer so I decided to try making some homemade beef stock. Since I did not have the full weight of the lbs of bones called out in the recipe, I cut down the ingredients by half.
     I think my mistake was using a Convection oven set on convection roast. After 45 minutes my bones and meat were very brown. I coated with the tomatoe paste but did not use much as the comment mentioned below. I thought it odd to chop all the vegtables for a stock, before adding, but I wanted to follow the recipe as directed. After 30 minutes, most of the vegtables had burned! I do not mean dark brown, I mean BLACK. Since I had already wasted all the ingredients, but the water, I decided to pick out all the burnt vegtables and then deglaze the pan. I did not want to open a whole bottle of red wine for 1 cup, so I used a white wine that I had already opened. I did all this part last night. Put back in the pot, covered with some water, added the garlic and herbs, and refrigerated. Today I covered all the ingredients I had left, with the water and simmered for 4 hours. I was shocked how good it turned out! No burn flavor at all! Just a good rich beef stock. But watch the browning, or do not use convection. Next time I am going to leave the vegtables in much larger peices. After straining the stock, I put it back in pot and boiled until reduced by half. That way It will take less room in my freezer. I like to freeze my chicken stock in zip lock style freezer bags. That way they can lay flat in my freezer and it easy to break off a peice if a recipe calls for a few tablespoons or 1/2 cup etc, and there is no waste. I will continue to save all my beef bones and make this stock again. Delicious.
    I've made this three times now. The first two times, when it came out terrific, with bones that had barely any meat on them, and a double concentrated (from the tube) tomato paste, easy on the tomato paste. This time I used a Muir Glen can (highly recommended), soup bones with fatty meat on them, and my roasting didn't seem to go right; it was more of a steaming. I chucked it all in the stockpot anyway and proceeded. I'd give it a 3 this time, but won't here because if made correctly, it's definitely a five. I ended up with greasy essence of bolognese stock. I'm cooling it now in the freezer in the hopes a fat layer will harden that I can simply take off (carefully), and using it in Giada's highly-rated beef and lentil soup, whihc is supposed to be tomatoey anyway, and I might even strain it again if I get really into this rescue effort. Go with dry-ish bones, or at least bones with lean meat on them, and really roast until BROWN, even if it's longer than 1/2 hour (I know it takes a long time already, sorry). Great stuff if done right.
    This recipe yields an excellent stock. Flavorful and nicely balanced. I was cautious with the salt, tasting and adding as it simmered. I ended up with about 10 or 12 pinches (aiming for lightly salted). As with many recipes that have prolonged cook times, I made this along side other stuff I was doing in the kitchen that day. It adds minimal time and only dirtied two additional pots, and certainly adds to my feeling of productivity. I froze all of it for later use in pint sized freezer bags with 16 oz in each. Lay them out on cookie sheets or jelly roll pans and stack them up to 4 high and freeze for a very convenient end package.
    a bit on the peppery side, but overall easy to make.
    This is an fantastic recipe. I cut the recipe in half as I only had 4lbs of bones. It turned out so rich in flavor and a lovely color. Just awesome. I was making a roast and used a part of the stock for a gravy. I froze the rest for use at a later time. I will definitely make this recipe again and continue to freeze part of it, to bring out in portions. Why use canned broth or bouillon when you can easily make this awesome stock. Great recipe Emeril!!!
    The aroma is devine, and the broth very beefy. Not at all hard to prepare, most of the time you are just smelling and watching it cook. I only had pearl onions, (I was out for some reason) but worked just as nicely. Great use of all parts of beef. Great for freezing, and using as needed.
    time consuming, but very easy and very tasty.
    It worked and was easy! Taste great. Simpler than I expected!
    This recipe is excellent !
    This is a very good stock. However it takes a long time. All good things take time!!!
    This stock is rich and delicious. It is time consuming, but easy to make. Excellent for soups or Osso bucco.
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