Main Dishesnatashaskitchen5.0
Homemade Beef Stock
Learn how to make a rich, beefy, and nutritious Beef Stock! You can make beef bone broth in a slow cooker, on the stovetop, or in the Instant Pot. The most important tip is to use bones that are meaty i.e., they still have some meat on them, because the bones add gelatin and body, while meat = flavor! Without the beef, it will taste flat. The recipe card reflects timing for the Instant Pot method.
👥 12 Servings⏱️ Prep & Cook: 2h 35m⏳ Prep: 5 min🔥 Cook: 2h👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●baking sheet
- ●pan
- ●slow cooker
📝 Preparation Steps
1
Roast the Bones (for all methods, but if using bones from cooked roast, skip this step)
2
Roast - Place beef bones on a lined rimmed baking sheet along with vegetables, toss with olive oil, and roast at 450°F for ⏱️ 45 minutes or until browned. Transfer the meat, bones, and veggies to your cooking pot.
olive oil2 Tbsp
3
Cook - Pour hot water over the baking sheet and scrape the bottom to deglaze the pan, then add the drippings/liquid to your cooking pot.
4
Instant Pot Beef Stock (⏱️ 2 hours)
5
Add roasted bones, meat, and veggies to the Instant Pot along with any drippings deglazed from the pan. Add garlic, cider vinegar, salt, bay leaf, and peppercorns, then pour in water to the max fill line.
cider vinegar1 Tbspsalt (optional*)1 tspbay leaf (optional but nice)1peppercorns10
6
Cook - Cover and cook on high pressure for ⏱️ 2 hours. Let the pot naturally depressurize for ⏱️ 30 minutes, then use the pressure release valve to carefully release any remaining pressure.
7
Stovetop Method (⏱️ 4-8 hours simmering)
8
Add - Place roasted bones, veggies, and any deglazed/accumulated juices into your 8 Qt stock pot. Add garlic, cider vinegar, salt, peppercorns, and bay leaf. Add 16 cups of water or enough to cover the meat and veggies with 2 inches of water.
cider vinegar1 Tbspsalt (optional*)1 tsppeppercorns10bay leaf (optional but nice)1
9
Cook - Bring to a boil, then reduce the heat and simmer partially covered for ⏱️ 4-8 hours. Skim off impurities that rise to the top and discard them in the garbage. Avoid stirring and do not boil rapidly, or the stock will get murky.
10
Slow Cooker Method (10–⏱️ 18 hours on low, or 5–⏱️ 6 hours on high)
11
Add - Place roasted bones, meat, and veggies, along with the deglazed pan juices, into a 6 Qt Slow Cooker. Add garlic, cider vinegar, salt, bay leaf, and peppercorns along with 12 cups of warm water.
cider vinegar1 Tbspsalt (optional*)1 tspbay leaf (optional but nice)1peppercorns10
12
Cook - Cover and cook on low heat for ⏱️ 10-18 hours.
13
How to Strain Beef Stock
14
Strain through a fine mesh sieve into a second pot, extracting as much stock as possible. Discard the solids into the garbage. Cool the strained stock to room temperature, then cover and refrigerate.
15
Skim the fat - Once the beef stock is chilled, it will thicken. The fat will rise to the top and will solidify, which makes it easy to skim off. Do not put this fat into your sink, or it can clog up your plumbing. Instead, toss it in the garbage. The fat on top is essentially tallow (rendered beef fat) and can also be used as a cooking fat if you want to store it for later.
Nutrition Facts
calories
47 kcal
fat Content
4 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
310 mg
protein Content
0.4 g
carbohydrate Content
4 g
saturated Fat Content
0.5 g
unsaturated Fat Content
3.4 g
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