18 Hearty Beef Stock Recipes Delicious

There’s nothing quite like the rich, savory depth of a well-made beef stock to elevate your cooking from good to unforgettable. Whether you’re simmering a classic French onion soup, crafting the ultimate gravy, or seeking comfort in a steaming bowl of beef stew, our roundup of 18 Hearty Beef Stock Recipes is your ticket to delicious. Dive in and discover your next kitchen masterpiece!

Classic Homemade Beef Stock

There’s nothing quite like the rich, savory depth of homemade beef stock to elevate your soups, stews, and sauces. This classic version is straightforward but delivers incredible flavor.

Ingredients

• 4 lbs beef bones (marrow and knuckle bones preferred)
• 2 large onions, quartered (no need to peel)
• 2 large carrots, chopped into 2-inch pieces
• 3 celery stalks, chopped into 2-inch pieces
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 tbsp whole black peppercorns
• 1 tbsp kosher salt
• 2 tbsp tomato paste
• 12 cups cold water

Instructions

1. Preheat your oven to 400°F. Arrange the beef bones on a large roasting pan and roast for 30 minutes until deeply browned.
2. Add the onions, carrots, celery, and garlic to the pan. Roast for another 20 minutes until the vegetables are caramelized.
3. Transfer the roasted bones and vegetables to a large stockpot. Add the bay leaves, peppercorns, salt, and tomato paste. Pour in the cold water, ensuring everything is submerged.
4. Bring to a gentle boil over medium-high heat, then reduce to a low simmer. Skim off any foam that rises to the top. Simmer uncovered for 6-8 hours, adding more water if necessary to keep the bones covered.
5. Strain the stock through a fine-mesh sieve into a large bowl, pressing on the solids to extract all the liquid. Discard the solids. Let the stock cool before refrigerating or freezing.

The slow simmering process extracts maximum flavor from the bones, resulting in a stock that’s both robust and versatile. Perfect for freezing in batches, it’s a kitchen staple you’ll reach for again and again.

Tip: For a clearer stock, avoid stirring once it starts simmering and skim the foam regularly.

Slow Cooker Beef Stock

There’s nothing quite like the rich, deep flavor of homemade beef stock, and this slow cooker version makes it effortlessly delicious.

Ingredients

• 3 lbs beef bones (marrow and knuckle bones preferred)
• 1 large onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 tsp black peppercorns
• 1 tbsp tomato paste
• 8 cups cold water
• 1 tsp salt

Instructions

1. Preheat your oven to 400°F. Arrange the beef bones on a baking sheet and roast for 30 minutes until deeply browned.
2. Transfer the roasted bones to your slow cooker. Add the onion, carrots, celery, garlic, bay leaves, black peppercorns, and tomato paste.
3. Pour in the cold water, ensuring all ingredients are submerged. Cover and cook on low for 12 hours.
4. After cooking, strain the stock through a fine-mesh sieve into a large bowl, pressing on the solids to extract all the liquid. Discard the solids.
5. Stir in the salt. Let the stock cool before storing or using.

The slow cooker not only simplifies the process but also extracts maximum flavor, resulting in a stock that’s both versatile and deeply satisfying.

Tip: For a clearer stock, avoid stirring during the cooking process and skim off any foam that rises to the top in the first hour.

Rich and Robust Beef Stock

There’s nothing like a homemade beef stock to elevate your soups and sauces, and this Rich and Robust Beef Stock is a game-changer with its deep flavors and velvety texture.

Ingredients

• 4 lbs beef bones (marrow and knuckle bones preferred)
• 2 large onions, quartered (no need to peel)
• 2 large carrots, roughly chopped
• 3 celery stalks, roughly chopped
• 1 head of garlic, halved horizontally
• 2 tbsp tomato paste
• 1 tbsp whole black peppercorns
• 2 bay leaves
• 1 bunch fresh thyme
• 1 bunch fresh parsley
• 1 gallon cold water

Instructions

1. Preheat your oven to 400°F. Arrange the beef bones on a roasting pan and roast for 30 minutes until deeply browned.
2. Add the onions, carrots, celery, and garlic to the pan. Roast for another 20 minutes until the vegetables are caramelized.
3. Transfer the roasted bones and vegetables to a large stockpot. Add the tomato paste, peppercorns, bay leaves, thyme, parsley, and cold water.
4. Bring to a gentle boil, then reduce heat to a simmer. Skim off any foam that rises to the top. Simmer uncovered for 6-8 hours, adding more water if necessary to keep the bones submerged.
5. Strain the stock through a fine-mesh sieve into a large bowl, pressing on the solids to extract all the liquid. Discard the solids.
6. Let the stock cool slightly, then refrigerate overnight. The next day, skim off the solidified fat from the surface.

This stock’s secret? The slow simmering process extracts every bit of flavor from the bones, creating a base that’s both rich and incredibly versatile.

Tip: For an even deeper flavor, try roasting the tomato paste with the bones and vegetables in the last 10 minutes of roasting.

Beef Bone Broth

There’s nothing quite like the deep, rich flavor of homemade beef bone broth to elevate your soups, stews, and sauces. This recipe is a game-changer for your kitchen staples.

Ingredients

• 4 lbs beef bones (marrow and knuckle bones preferred)
• 2 tbsp olive oil
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 large onion, quartered
• 4 garlic cloves, smashed
• 2 tbsp apple cider vinegar
• 1 tsp black peppercorns
• 2 bay leaves
• 1 tsp salt
• 12 cups water

Instructions

1. Preheat your oven to 400°F. Toss the beef bones with 1 tbsp olive oil and roast for 30 minutes until browned.
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the carrots, celery, onion, and garlic, sautéing for 5 minutes until slightly softened.
3. Add the roasted bones, apple cider vinegar, peppercorns, bay leaves, salt, and water to the pot. Bring to a boil, then reduce to a simmer.
4. Cover and simmer for 12-24 hours, skimming any foam that rises to the top. The longer it simmers, the richer the flavor.
5. Strain the broth through a fine mesh sieve into a large bowl, discarding the solids. Let cool before storing.

The slow simmering process extracts maximum flavor and nutrients, giving you a broth that’s both hearty and healthful. Perfect for sipping on its own or as a base for your favorite recipes.

Tip: For a clearer broth, avoid stirring once it starts simmering and skim off any impurities that rise to the surface.

Vegetable-Infused Beef Stock

Transform your soups and sauces with this deeply flavorful Vegetable-Infused Beef Stock, a homemade staple that’s easier to make than you might think.

Ingredients

• 2 lbs beef bones (marrow or knuckle preferred)
• 1 large onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 tbsp whole black peppercorns
• 1 tbsp tomato paste
• 8 cups cold water
• 1 tsp salt

Instructions

1. Preheat your oven to 400°F. Arrange the beef bones on a baking sheet and roast for 30 minutes until deeply browned.
2. Transfer the bones to a large stockpot. Add the onion, carrots, celery, garlic, bay leaves, peppercorns, and tomato paste.
3. Pour in the cold water, ensuring all ingredients are submerged. Bring to a gentle boil over medium-high heat, then reduce to a simmer.
4. Skim off any foam that rises to the surface. Simmer uncovered for 4 hours, adding the salt in the last 30 minutes of cooking.
5. Strain the stock through a fine-mesh sieve into a large bowl, pressing on the solids to extract all the liquid. Discard the solids.

The slow simmering process unlocks a rich, umami-packed base that’s far superior to store-bought versions, perfect for elevating your culinary creations.

Tip: For a clearer stock, avoid stirring once it comes to a simmer and skim the surface frequently.

Herbed Beef Stock

Nothing beats the rich, aromatic depth of a homemade Herbed Beef Stock, perfect for elevating your soups and sauces to the next level.

Ingredients

• 4 lbs beef bones (marrow and knuckle bones preferred)
• 2 large carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 large onion, quartered
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 tbsp whole black peppercorns
• 1 tsp salt
• 1 bunch fresh thyme
• 1 bunch fresh parsley
• 12 cups cold water

Instructions

1. Preheat your oven to 400°F. Arrange the beef bones on a baking sheet and roast for 30 minutes until deeply browned.
2. Transfer the bones to a large stockpot. Add the carrots, celery, onion, and garlic to the pot.
3. Pour in the cold water, ensuring all ingredients are submerged. Bring to a gentle boil over medium-high heat, then reduce to a simmer.
4. Skim off any foam that rises to the surface with a spoon. Add the bay leaves, black peppercorns, salt, thyme, and parsley.
5. Simmer uncovered for 4-6 hours, occasionally skimming off fat and foam. The stock is ready when it has a rich, deep color and flavor.
6. Strain the stock through a fine-mesh sieve into a large bowl, discarding the solids. Let cool before storing or using.

The slow simmering process extracts every bit of flavor from the bones and herbs, creating a stock that’s both robust and nuanced. Perfect for those dishes where only the best will do.

Tip: For an even clearer stock, strain it through a cheesecloth-lined sieve after the initial straining.

Spicy Beef Stock

Warm up your kitchen with this rich and aromatic Spicy Beef Stock, perfect for adding depth to soups, stews, or sipping on its own.

Ingredients

• 2 lbs beef bones
• 1 large onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, smashed
• 1 tbsp tomato paste
• 1 tsp black peppercorns
• 1 tsp red pepper flakes
• 2 bay leaves
• 1 tsp salt
• 8 cups water

Instructions

1. Preheat your oven to 400°F. Arrange the beef bones on a baking sheet and roast for 30 minutes until deeply browned.
2. Transfer the bones to a large pot. Add the onion, carrots, celery, and garlic to the baking sheet and roast for 10 minutes until softened.
3. Add the roasted vegetables to the pot with the bones. Stir in the tomato paste, black peppercorns, red pepper flakes, bay leaves, and salt.
4. Pour in the water, ensuring all ingredients are submerged. Bring to a boil, then reduce heat to low and simmer uncovered for 4 hours, skimming any foam that rises to the top.
5. Strain the stock through a fine-mesh sieve into a clean container, discarding the solids. Let cool before storing.

This Spicy Beef Stock stands out with its bold heat from the red pepper flakes, balanced by the sweetness of roasted vegetables, making it a versatile base for countless dishes.

Tip: For a clearer stock, avoid stirring once it starts simmering.

Beef Stock with Red Wine

Nothing warms the soul quite like a rich, homemade beef stock, especially when deepened with the robust flavors of red wine. This recipe is a game-changer for your soups and sauces.

Ingredients

• 2 lbs beef bones
• 1 large onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, smashed
• 2 tbsp tomato paste
• 1 cup dry red wine
• 8 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves
• 1 tsp thyme

Instructions

1. Preheat your oven to 400°F. Arrange the beef bones on a baking sheet and roast for 30 minutes until deeply browned.
2. In a large pot, combine the roasted bones, onion, carrots, celery, and garlic. Stir in the tomato paste and cook over medium heat for 5 minutes.
3. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer until the wine is reduced by half, about 10 minutes.
4. Add the water, salt, black pepper, bay leaves, and thyme. Bring to a boil, then reduce heat to low and simmer, partially covered, for 4 hours.
5. Strain the stock through a fine-mesh sieve, discarding the solids. Let cool before storing or using.

The red wine not only adds depth but also a beautiful ruby hue to the stock, making it as visually appealing as it is flavorful.

Tip: For an even richer stock, let it simmer uncovered for the last hour to concentrate the flavors.

Roasted Beef Stock

There’s nothing like the deep, rich flavor of homemade roasted beef stock to elevate your soups and sauces. This recipe is a game-changer for your kitchen staples.

Ingredients

• 4 lbs beef bones (marrow and knuckle bones preferred)
• 2 large onions, quartered
• 3 large carrots, chopped into 2-inch pieces
• 3 celery stalks, chopped into 2-inch pieces
• 1 head of garlic, halved horizontally
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black peppercorns
• 2 bay leaves
• 1 bunch fresh thyme
• 1 bunch fresh parsley
• 12 cups cold water

Instructions

1. Preheat your oven to 400°F. Arrange the beef bones, onions, carrots, celery, and garlic on a large roasting pan. Drizzle with olive oil and roast for 45 minutes until deeply browned.
2. Transfer the roasted bones and vegetables to a large stockpot. Add tomato paste, salt, peppercorns, bay leaves, thyme, parsley, and cold water. Bring to a boil over high heat.
3. Reduce heat to low and simmer, uncovered, for 6 hours, skimming off any foam that rises to the surface.
4. Strain the stock through a fine-mesh sieve into a large bowl, discarding the solids. Let cool before storing.

The slow roasting of bones and vegetables before simmering unlocks a depth of flavor that’s unmatched by store-bought versions. Perfect for freezing in batches, this stock is your secret weapon for rich, flavorful dishes.

Tip: For a clearer stock, avoid stirring once the simmering begins and skim the surface frequently.

Beef Stock for French Onion Soup

Nothing beats the rich, deep flavor of homemade beef stock, especially when it’s the foundation of a classic French Onion Soup. This recipe is all about patience and love, yielding a stock that’s worth every minute.

Ingredients

• 4 lbs beef bones (marrow and knuckle bones preferred)
• 2 large yellow onions, quartered (skin on)
• 2 large carrots, roughly chopped
• 3 celery stalks, roughly chopped
• 4 garlic cloves, smashed
• 2 tbsp tomato paste
• 1 tbsp whole black peppercorns
• 2 bay leaves
• 1 tsp salt
• 12 cups cold water

Instructions

1. Preheat your oven to 400°F. Arrange the beef bones on a baking sheet and roast for 45 minutes until deeply browned.
2. Transfer the bones to a large stockpot. Add the onions, carrots, celery, and garlic to the same baking sheet and roast for 20 minutes until caramelized.
3. Add the roasted vegetables to the pot with the bones. Stir in the tomato paste, black peppercorns, bay leaves, and salt. Pour in the cold water, ensuring everything is submerged.
4. Bring the mixture to a gentle boil over medium-high heat, then reduce to a low simmer. Skim off any foam that rises to the top. Simmer uncovered for 6-8 hours, adding more water if necessary to keep the bones covered.
5. Strain the stock through a fine-mesh sieve into a large bowl, discarding the solids. Let cool before refrigerating or freezing.

The slow simmering process extracts every bit of flavor from the bones and vegetables, creating a stock that’s both robust and versatile. Perfect for elevating your French Onion Soup to new heights.

Tip: For an even clearer stock, strain it through a cheesecloth-lined sieve after the initial straining.

Beef Stock with Mushrooms

There’s nothing like the deep, savory flavor of homemade beef stock, especially when it’s enriched with earthy mushrooms. This recipe is a game-changer for soups and sauces.

Ingredients

• 2 lbs beef bones
• 1 tbsp olive oil
• 1 large onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 8 oz mushrooms, sliced
• 4 cloves garlic, smashed
• 1 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves
• 8 cups water

Instructions

1. Preheat your oven to 400°F. Toss the beef bones with 1 tbsp olive oil and roast for 30 minutes until browned.
2. In a large pot, combine the roasted bones, onion, carrots, celery, mushrooms, and garlic. Stir in 1 tbsp tomato paste, 1 tsp salt, and 1/2 tsp black pepper.
3. Add 8 cups water and 2 bay leaves to the pot. Bring to a boil, then reduce heat to low and simmer for 4 hours, skimming any foam that rises to the top.
4. Strain the stock through a fine-mesh sieve, discarding the solids. Let cool before storing.

The mushrooms add an umami depth that store-bought stocks just can’t match, making this a secret weapon in your cooking arsenal.

Tip: For a clearer stock, avoid stirring once it starts simmering.

Beef Stock for Gravy

Nothing beats the rich, deep flavor of homemade beef stock when you’re whipping up a gravy that demands attention. Here’s how to make it from scratch, ensuring your next gravy is nothing short of spectacular.

Ingredients

• 2 lbs beef bones (marrow and knuckle bones preferred)
• 1 large onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 cloves garlic, smashed
• 2 tbsp tomato paste
• 1 tsp black peppercorns
• 2 bay leaves
• 1 tsp salt
• 8 cups water

Instructions

1. Preheat your oven to 400°F. Arrange the beef bones on a baking sheet and roast for 30 minutes until they’re deeply browned.
2. Transfer the bones to a large pot. Add the onion, carrots, celery, and garlic to the baking sheet, tossing them in the rendered fat. Roast for 20 minutes until softened and slightly charred.
3. Add the roasted vegetables to the pot with the bones. Stir in the tomato paste, black peppercorns, bay leaves, and salt. Pour in the water, ensuring everything is submerged.
4. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 4 hours, skimming off any foam that rises to the top.
5. Strain the stock through a fine-mesh sieve into a clean container, pressing on the solids to extract all the liquid. Discard the solids.

This beef stock is a game-changer for gravies, offering a complexity and depth that store-bought versions can’t match. The slow simmering process coaxes out every bit of flavor from the bones and vegetables.

Tip: For an even richer stock, let it cool overnight in the fridge. The next day, skim off the solidified fat from the top before using.

Beef Stock for Stews

Nothing beats the deep, rich flavor of homemade beef stock when you’re crafting the perfect stew. This recipe is your secret weapon for adding layers of flavor to any dish.

Ingredients

• 2 lbs beef bones (marrow and knuckle bones preferred)
• 1 large onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 cloves garlic, smashed
• 2 tbsp tomato paste
• 1 tsp black peppercorns
• 2 bay leaves
• 1 tsp salt
• 8 cups water

Instructions

1. Preheat your oven to 400°F. Arrange the beef bones on a baking sheet and roast for 30 minutes until deeply browned.
2. Transfer the bones to a large stockpot. Add the onion, carrots, celery, and garlic to the baking sheet and roast for 15 minutes until softened and slightly charred.
3. Add the roasted vegetables to the pot with the bones. Stir in the tomato paste, black peppercorns, bay leaves, and salt. Pour in the water, ensuring everything is submerged.
4. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 4 hours, skimming off any foam that rises to the surface.
5. Strain the stock through a fine-mesh sieve into a large bowl, discarding the solids. Let cool before storing or using.

This beef stock stands out for its robust flavor and gelatinous texture, thanks to the slow simmering of marrow-rich bones. It’s the foundation that turns a good stew into a great one.

Tip: For an even richer stock, let it simmer for up to 6 hours, adding more water as needed to keep the bones covered.

Beef Stock for Risotto

Nothing beats the rich, deep flavor of homemade beef stock, especially when it’s the foundation of a creamy risotto. Here’s how to make it from scratch, with love and patience.

Ingredients

• 2 lbs beef bones (marrow and knuckle bones are ideal)
• 1 large onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 cloves garlic, smashed
• 2 tbsp tomato paste
• 1 tsp black peppercorns
• 2 bay leaves
• 1 tsp salt
• 8 cups water

Instructions

1. Preheat your oven to 400°F. Arrange the beef bones on a baking sheet and roast for 30 minutes until deeply browned.
2. Transfer the bones to a large stockpot. Add the onion, carrots, celery, and garlic to the same baking sheet and roast for 20 minutes until softened and slightly charred.
3. Add the roasted vegetables to the pot with the bones. Stir in the tomato paste, black peppercorns, bay leaves, and salt. Pour in the water, ensuring everything is submerged.
4. Bring to a boil, then reduce heat to a simmer. Skim off any foam that rises to the top. Partially cover and simmer for 6-8 hours, adding more water if necessary to keep the bones covered.
5. Strain the stock through a fine-mesh sieve into a large bowl, discarding the solids. Let cool before refrigerating or freezing.

The slow simmering extracts every bit of flavor from the bones, creating a stock that’s not just a base but the soul of your risotto.

Tip: For an even richer stock, let it simmer uncovered for the last hour to concentrate the flavors.

Beef Stock with Garlic and Thyme

There’s nothing like the deep, rich flavor of homemade beef stock, especially when it’s infused with the aromatic duo of garlic and thyme. This recipe is a game-changer for soups, stews, and sauces.

Ingredients

• 2 lbs beef bones (marrow or knuckle preferred)
• 1 large onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 cloves garlic, smashed
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 tbsp black peppercorns
• 1 tbsp olive oil
• 8 cups cold water
• 1 tsp salt

Instructions

1. Preheat your oven to 400°F. Toss the beef bones with 1 tbsp olive oil and roast on a baking sheet for 30 minutes until deeply browned.
2. Transfer the bones to a large stockpot. Add the onion, carrots, celery, 4 cloves garlic, 4 sprigs thyme, 1 bay leaf, and 1 tbsp black peppercorns.
3. Pour in 8 cups cold water, ensuring everything is submerged. Bring to a boil, then reduce to a simmer. Skim off any foam that rises to the top.
4. Simmer gently for 4 hours, partially covered. Stir in 1 tsp salt during the last 30 minutes.
5. Strain the stock through a fine-mesh sieve into a large bowl, pressing on the solids to extract all the liquid. Discard the solids.

The slow simmering coaxes out a velvety texture and layers of flavor, making this stock a versatile foundation for countless dishes.

Tip: For a clearer stock, avoid stirring once it starts simmering and skim the surface frequently.

Beef Stock with Bay Leaves

There’s nothing quite like the deep, savory flavor of homemade beef stock, and this version with bay leaves is a game-changer for your soups and stews.

Ingredients

• 2 lbs beef bones (marrow and knuckle bones preferred)
• 1 large onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 tsp black peppercorns
• 1 tbsp tomato paste
• 8 cups cold water
• 1 tsp salt

Instructions

1. Preheat your oven to 400°F. Arrange the beef bones on a baking sheet and roast for 30 minutes until deeply browned.
2. Transfer the bones to a large stockpot. Add the onion, carrots, celery, garlic, bay leaves, black peppercorns, and tomato paste.
3. Pour in the cold water, ensuring all ingredients are submerged. Bring to a gentle boil over medium heat, then reduce to a simmer.
4. Skim off any foam that rises to the surface during the first 30 minutes of simmering. Continue to simmer, partially covered, for 6 hours.
5. Strain the stock through a fine-mesh sieve into a large bowl, pressing on the solids to extract all the liquid. Discard the solids.
6. Stir in the salt. Let the stock cool before refrigerating or freezing.

The slow simmering process extracts maximum flavor from the bones and vegetables, creating a rich, gelatinous stock that’s the secret to unforgettable dishes.

Tip: For a clearer stock, avoid stirring once the simmering begins and skim the surface regularly.

Beef Stock for Pho

Nothing beats the rich, aromatic depth of homemade beef stock, especially when it’s the foundation of a comforting bowl of pho. Here’s how to make it from scratch, infusing every spoonful with warmth and flavor.

Ingredients

• 4 lbs beef bones (marrow and knuckle bones preferred)
• 1 large onion, halved
• 1 3-inch piece of ginger, halved lengthwise
• 2 cinnamon sticks
• 3 star anise pods
• 5 cloves
• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1 tbsp salt
• 1 tbsp sugar
• 8 cups water

Instructions

1. Preheat your oven to 425°F. Place the beef bones on a baking sheet and roast for 30 minutes until deeply browned.
2. Meanwhile, char the onion and ginger halves directly over a gas flame or under a broiler until blackened in spots, about 5 minutes per side.
3. In a dry skillet over medium heat, toast the cinnamon sticks, star anise, cloves, coriander seeds, and fennel seeds until fragrant, about 2 minutes.
4. Transfer the roasted bones, charred onion, ginger, toasted spices, salt, sugar, and water to a large stockpot. Bring to a boil, then reduce heat to a simmer. Skim off any foam that rises to the top.
5. Simmer uncovered for at least 6 hours, occasionally skimming off fat and foam. Strain the stock through a fine-mesh sieve into a clean container.

The slow simmering unlocks the bones’ collagen, giving your pho broth a silky texture and rich body that store-bought versions just can’t match.

Tip: For an even clearer broth, let the stock cool overnight in the fridge, then skim off the solidified fat layer before using.

Beef Stock with Black Pepper

There’s nothing like a rich, homemade beef stock to elevate your soups and sauces, and this version with a kick of black pepper is a game-changer.

Ingredients

• 2 lbs beef bones (marrow or knuckle preferred)
• 1 large onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 cloves garlic, smashed
• 1 tbsp black peppercorns
• 2 bay leaves
• 1 tsp salt
• 8 cups water

Instructions

1. Preheat your oven to 400°F. Arrange the beef bones on a baking sheet and roast for 30 minutes until deeply browned.
2. Transfer the bones to a large stockpot. Add the onion, carrots, celery, garlic, black peppercorns, bay leaves, and salt.
3. Pour in the water, ensuring all ingredients are submerged. Bring to a boil over high heat, then reduce to a simmer.
4. Skim off any foam that rises to the surface. Simmer uncovered for 4 hours, adding more water if necessary to keep ingredients covered.
5. Strain the stock through a fine-mesh sieve into a large bowl, pressing on the solids to extract all the liquid. Discard the solids.
6. Let the stock cool before storing. The black peppercorns add a subtle warmth that makes this stock stand out in any dish.

Tip: For a clearer stock, avoid stirring once it starts simmering.

Conclusion

We hope these 18 hearty beef stock recipes inspire your next kitchen adventure! Perfect for cozy dinners or meal prep, each dish promises comfort and flavor. Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup for later. Happy cooking!