Homemade Beef Stock Recipe

A simple and easy to follow recipe for homemade beef stock from scratch. Perfect for soups, sauces, and braises.

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One of my favorite things in life is french onion soup. You know that bubbling, salty, delicious, overly cheesy bowl of goodness you can get in any bistro or diner-style restaurant. Yes, that onion soup. In the past few years I’ve found myself making it more frequently at home. And, like most things in life, it’s just better at home.

And, while you can make a pretty good bowl of onion soup with some store bought stock, the one major game changer I found was making the stock at home takes it to another level. The whole thing relies on good stock, be it chicken or beef, or veg if you like. For this instance we’ll be dealing in the beef arena, going classic. Think of this as a two part post, for now we deal with the stock, next up will be the onion soup.

If you’ve ever made your own stock you know how it’s completely different than that watered down stuff you get from a box. It’s thick, will most certainly set up from all the gelatin when refrigerated and is completely full of flavor. And, that gelatin is what sets apart a homemade stock and that shelf-stable, store-bought stuff. It totally changes the mouthfeel, kinda coats your tongue and makes you feel like you’re actually eating something, not just slurping up some hot water. It’s what makes a stock good. Ever had tonkotsu ramen? Well then you know what I mean.

So, to start you’ll need bones. We seem to have an excess of frozen beef marrow bones, which I think were originally meant for Dolly, our dog… but for now I’m using them for the stock. I’m also using some ground beef patties, also from the freezer. They’ll help up the meatiness of the stock. You’ll want to brown the bones, meat and veg that will eventually make the stock. Think of the final product like a Maillard tea. You’re gonna brown everything, get it nice and flavorful, then dissolve all the good stuff in a bunch of water.

Roasted Bones and Aromatics for Homemade Beef Stock Recipe A jar of delicious homemade beef stock from scratch
And, that gelatin is what sets apart a homemade stock and that shelf-stable, store-bought stuff. It totally changes the mouthfeel, kinda coats your tongue and makes you feel like you’re actually eating something, not just slurping up some hot water. It’s what makes a stock good.
Frozen beef bones on tray ready to be made into the best homemade beef stock

Homemade Beef Stock Recipe – Rich, Flavorful, and Easy to Make

Learn how to make rich, gelatin-packed homemade beef stock from scratch. Perfect for soups, sauces, and braises—better than anything from a box!

Homemade beef stock is the key to deeply flavorful soups, sauces, and braises. Unlike store-bought versions, which usually are pretty thin and lack the body of homemade, homemade beef stock is rich with gelatin, creating an unmatched mouthfeel and depth of flavor. If you’ve ever made French onion soup or a hearty beef stew or braise, you know that the stock can make or break the dish.

In this recipe, I’ll show you how to make beef stock from scratch using roasted bones, aromatics, and a long, slow simmer (or a pressure cooker for a quicker version). This method extracts every bit of flavor, leaving you with a super savory, incredibly delicious stock. Plus, it’s freezer-friendly, so make a giant batch and you’ll always have some ready for your next soup, sauce, stew or braise!


Why Homemade Beef Stock is Better Than Store-Bought

Store-bought beef broth is certainly convenient, but it lacks the richness and depth of flavor from homemade stock. Here’s why making your own is worth it:

  • Better Flavor – Slow-simmered bones and aromatics create a super savory, umami-packed stock.
  • Gelatin-Rich Texture – Homemade stock naturally contains gelatin, giving it a rich, silky texture that store-bought versions don’t have.
  • No Preservatives – You control the ingredients, avoiding unnecessary additives, flavors and you have full control over the salt in your stock. That’s very helpful depending on what you’re using it for.
  • Versatile for Cooking – Use it for soups, stews, sauces, risottos, or braised dishes. Once you have it available, you’ll be using it for everything. 

Beef bones, carrots, celery, shallot and ground beef on tray ready to be roasted for making beef stock Well roasted bones, aromatics and ground beef for making homemade beef stock Drippings on tray from roasted beef bones ready to be added into homemade beef stock

Ingredients You’ll Need for the Best Beef Stock

The Best Bones for Beef Stock

The foundation of great beef stock is in the bones. Generally I’m pretty limited to what’s available at my butcher or grocery store, but if you a selection to choose from here are my top picks:

  • Marrow bones – Provide richness and a deep, super savory, beefy flavor.
  • Knuckle bones or joints – High in collagen, which creates a naturally gelatin rich stock. The more gelatin in the stock the “silkier” it will be.
  • Oxtail or short ribs (optional) – Adds additional meatiness and depth. If you have some meat on the bones when you roast them, it’ll amp up the beefy flavor in the stock.
  • Ground Beef (optional) – or trimmings. The addition of well browned meat to the stock adds another layer of beefy flavor that bones alone won’t. The caramelized meat, with that Maillard reaction, adds some super savory flavor to the stock. This is totally optional, and you only need a small portion of meat. 

Aromatics and Flavorings for Your Stock

To create a well-rounded stock, you’ll want to add in some aromatics and flavorings:

  • Carrots, celery, and onion – The classic mirepoix base.
  • Garlic cloves – Adds to the extra savory flavors of the stock.
  • Tomato paste – Adds some nice color and a hint of acidity.
  • Bay leaves, thyme, and peppercorns – Essential for a balanced, aromatic stock.

Detail of browned ground beef and bone drippings for making beef stock from scratch

How to Make Beef Stock (Step-by-Step)

Roasting the Bones, Meat and Aromatics for Maximum Flavor

  1. Preheat oven to 425°F (220°C).
  2. Arrange bones, ground beef, carrots, onion and celery in a single layer on a baking sheet. Roast for 30-40 minutes, turning halfway through, until deeply browned.
  3. Transfer roasted bones, meat and aromatics to a large stockpot. Be sure to scrape in any drippings and browned bits from the pan. That is all flavor we want!

Simmering the Stock (Stovetop or Pressure Cooker)

Stovetop Method:

  1. Fill the pot with water until bones and all are fully submerged.
  2. Bring to a gentle simmer over medium-low heat. Skim off any foam that rises to the top.
  3. Add additional aromatics and seasonings. Reduce heat to low and simmer uncovered for 6-12 hours.
  4. Strain the stock through a fine-mesh sieve and discard solids.

Pressure Cooker (Instant Pot) Method:

  1. Add roasted bones, beef, aromatics, and water to the Instant Pot or pressure cooker.
  2. Set to high pressure for 2-3 hours. Let pressure release naturally.
  3. Strain the stock and discard solids.

Straining and Storing Your Beef Stock

  1. Cool the stock completely. Skim off excess fat if desired.
  2. Store in airtight containers in the fridge for up to 5 days or freeze for up to 6 months.

How to Use Homemade Beef Stock Soups & Stews:

  • The base for French onion soup, beef stew, and ramen.
  • Sauces & Gravies: Enhances pan sauces and demi-glace.
  • Braising Liquid: Adds richness to a short rib ragu, osso bucco or brisket.
  • Risottos & Pastas: Perfect for deepening flavors in risotto.

A big metal bowl filled with freshly made homemade beef stock from scratch

FAQ About Beef Stock

Can I make beef stock without roasting the bones?

Yes, but roasting enhances flavor and adds color. Skipping this step results in a lighter stock.

What’s the difference between stock and broth?

Stock is made from bones (high in collagen), while broth is made with meat. Stock is richer and more gelatinous.

Can I freeze homemade beef stock?

Absolutely! Freeze in portioned containers or ice cube trays for easy use in future recipes. I would recommend making a big batch of stock with the intention to freeze it later.


Detail view of Homemade Beef Stock with fat layer floating to the top

Some Other Beefy Recipes To Try:

French Onion Soup – Classic french onion soup made with this homemade beef broth, caramelized onions and topped with lots of melted Gruyère. A classic for good reason!

The Best Short Rib Ragu – The best short rib ragu, a twist on the classic Italian meat sauce, ragu bolognese. slowly cooked and served over fresh homemade pasta.

Bolognese Sauce – Learn how to make classic bolognese sauce with this step-by-step recipe. Packed with rich flavor, this Italian ragù is perfect for pasta or lasagna.

Steak Crostini With Horseradish Sauce and Caramelized Onions – Perfectly seared ribeye, caramelized onions, and creamy horseradish sauce served on toasted baguette slices. An easy-to-make, delectable little hors d’oeuvre!

Pasta Alla Genovese – Genovese sauce is a traditional beef and onion ragù from Naples. Slowly simmered with white wine, this sauce develops a rich, deep flavor perfect for pairing with fresh pasta or homemade potato gnocchi.

Hasselback Butternut Squash – Sliced and roasted butternut squash if topped with spiced beef, fresh basil and mint.


Go beyond just beef stock – try chicken, duck, turkey, lamb, pork or fish

Think of this whole recipe as more of a method. You can do the same process with just about any meat you want. Think chicken, duck, turkey, lamb, pork, fish and so on. You want to get the bones/shells roasted, then pressure cook with some aromatics, strain it all up and then use it. If you’re doing this with fish or shrimp you’ll only need to pressure cook for about 20 mins, no need for 2+ hours.


Did you make this recipe?

Homemade beef stock is a game-changer in the kitchen. Whether you’re making soups, sauces, or braises, this deeply flavorful stock elevates every dish. Make a big batch, freeze it, and you’ll always have a rich, gelatin-packed base ready to go! Got questions or a favorite way to use beef stock? Drop a comment below!

Did you make this beef stock? Leave a comment and review below and share your version on Instagram by tagging @TheMostHungry. I’d love to see it!


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Homemade Beef Stock

A simple and easy to follow recipe for homemade beef stock.
Prep Time2 minutes
Cook Time5 hours 30 minutes
Course: Ingredient
Cuisine: American, French
Keyword: beef stock, homemade stock
Servings: 4
Author: Rachel Lerro

Equipment

  • Pressure Cooker optional
  • Large Stock Pot

Ingredients

  • ~1 lb beef bones
  • 1/4 lb ground beef or beef trimmings (totally optional, but highly recommended)
  • 1 large carrot
  • 1 stalk celery
  • 3 cloves garlic
  • 2 shallots onion or leek
  • 1 tsp tomato paste
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 5 peppercorns

Instructions

  • Preheat your oven to 400°F/200°C.
  • You want to get your bones roasting along with the carrot, celery, shallots, garlic and ground beef for about 20 – 25mins. You want it roasted and dark brown, but not burnt. Just keep an eye on it and toss things around about halfway through if needed.
  • Next up, place all those roasted goodies is a pressure cooker and cover with water. Be sure to scrape off any stuck on bits from the roasting tray. That stuff it delish and exactly what you want in your stock. Add in a teaspoon of tomato paste, a few peppercorns, a few sprigs of thyme and 2 bay leaves or any other herbs you want.
  • Cook on low pressure for 2+ hours. You can also do this without a pressure cooker, you just want it to barely simmer for 5-6 hours.
  • Once your stock is cooked you want to strain out all the bones and bits and then I like to add it to jars, let it cool to room temp and then place it in the fridge. This way the fat will solidify at the top and you can easily remove it, but don’t throw it away, it’s great to cook with. It’ll make some mean roasted potatoes.
  • That’s it. Now we’re ready to start making that soup…

Notes

Exact amounts of ingredients doesn't matter too much here. I would recommend filling your largest pot and making a good amount at one time. You can always freeze any extra. 

Did You Make This Recipe?

Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!

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