Basic Beef Stock

Recipe View Preheat the oven to 450 degrees F (230 degrees C). (5 minutes)

Recipe View Trim the root end off the onion. Slice or quarter the onion, leaving the peel on for added color and depth of flavor. Place the onion, carrots, and beef bones in a large, shallow roasting pan.

Recipe View Roast, uncovered, in the preheated oven, turning the bones occasionally, until the bones are well browned and the vegetables are caramelized, about 30 minutes.

Recipe View Drain off any excess fat from the roasting pan. Transfer the browned bones, onion, and carrots to a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan to deglaze, scraping up any browned bits; pour this flavorful liquid into the soup pot. This adds an extra layer of richness.

Recipe View Add the tomato, potato, celery, parsnip, whole parsley sprigs, salt, thyme, garlic, bay leaf, and peppercorns to the pot. Pour in enough water to cover the bones and vegetables, approximately 12 cups. Bring to a boil over high heat. (20 minutes)

Recipe View Once boiling, reduce the heat to the lowest setting, cover the pot, and simmer gently for at least 5 hours, or up to 8 hours for an even richer flavor. The longer it simmers, the more collagen is extracted from the bones, resulting in a more gelatinous and flavorful stock.

Recipe View Carefully strain the stock through a fine-mesh sieve lined with cheesecloth (optional, but recommended for a clearer stock). Discard the solids (bones, vegetables, and seasonings). (10 minutes)

Recipe View Allow the stock to cool slightly, then refrigerate. Once chilled, the fat will solidify on the surface and can be easily skimmed off, resulting in a cleaner-tasting stock.