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Beef Stock

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Beef Stock
From From the Cooking School at La Campagne (Canada, UK), by John Byrne.

This stock is a good base for soups and sauces, but it can also be enjoyed as is. Roasting the vegetables with the bones results in a deeper, more satisfying flavor.


10 pounds beef bones
2 carrots, peeled and chopped
3 stalks celery, chopped
3 tomatoes, chopped
2 onions, chopped
1 head garlic, split in half
1 tablespoon dry thyme
4 bay leaves
2 tablespoons black peppercorns
1 teaspoon salt


Preheat oven to 450F (235C). Place bones and vegetables in a roasting pan. Roast until vegetables are dark golden brown, about 30 to 40 minutes. Use a slotted spoon to transfer bones and vegetables to a stockpot. Add remaining ingredients, except salt, and enough water to cover bones and bring to a boil. Reduce heat and simmer for 10 hours, occasionally skimming the scum that forms on top.

Pour contents through a fine mesh strainer into another container and season with salt. Discard solids. Allow stock to cool to room temperature. Skim off the fat. Store up to 1 week in refrigerator or freeze.

Yield: 2 quarts

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