You would think that a good beef stock should be fairly simple but, it is not! I have to admit that I tend to use a prepared base (Tones) simply because I do not have easy access to a butcher that will sell be beef bones at a reasonable cost. The trade off is an abundance of sodium added to the base (510 mg per teaspoon). If you have a good butcher that will sell you beef bones then you should take the time to make this beef stock and be amazed at the fantastic flavor!


4 lbs of beef bones such as shin. leg, neck and shank. Cut in 2"-3" pices

2 onions, unpeeled and quartered

2 carrots, roughly chopped

2 celery stalks, roughly chopped

19 cups of water

2 bay leafs

10 black peppercorn

Sprig of fresh thyme

Preheat your oven to 450 deg and put the bones in a roasting pan and roast for 30 minutes, turning occasionally until they start to brown. Add the onions, carrots and baste with the fat in the pan. Roast for an additional 30 minutes until the bones are well browned making sure you baste occasionally. Transfer the bones and vegetables to a stockpot. Take the roasting pan and skim off the fat if you can then add a little water to the pan and bring to a boil on the stove top, stirring well to get all the brown bits off the bottom of the pan. Now transfer this liquid to the stockpot and add the remaining water and bring to a boil. Skim off any impurities that rise to the surface. Reduce the heat to a simmer and add the bay leafs, peppercorn and thyme to the pot and simmer for 5 - 6 hours. Strain the stock and let cool. Once cool you can skim off any fat and store in the refrigerator for a week or freeze long term.