Making stock from scratch is something that I’ve been doing for a while. It’s not as hard as you might think and the flavor is so much better than what you can buy at the store. It’s also very affordable because it’s a great way to use up vegetables that aren’t at their prime anymore and for beef broth, I use inexpensive neck bones. You also know exactly what’s in the stock and can control the amount of salt that goes into it.
When I make stock, I make a BIG batch, I usually end up with 8 or 9 quarts. That way I only have to make a batch every couple of months and have plenty on hand whenever I need it. In order to be able to make that much stock at once, I bought a big 16 quart stock pot. I bought it at Sam’s club in the restaurant supply section and it was only about $30, which was well worth it. It has more than paid for itself with all of the money I’ve saved making my own stock.
The secret to getting a really richly flavored beef stock is to roast your bones first. It only takes about 30 minutes and it makes all the difference in the world. Other than that, it’s the same method as making chicken stock.
Beef Stock
- 3-4 lbs beef neck bones, with the meat
- 3-4 ribs celery, cut into large pieces
- 3-4 carrots, cut into large pieces
- 1-2 onions, peeled and rough chopped
- 1 bulb garlic, skin removed and slightly crushed
- 1 tbsp peppercorns
- 1-2 tbsp salt
- handful of fresh parsley
Preheat oven to 400 degrees. Put neck bones on a baking sheet coated with cooking spray. Roast in the oven for about 30 minutes until they are browned.
Meanwhile, prep vegetables and put in a large stockpot (I use a 16 qt pot). Add bones once they’re browned and fill the pot with water. Stir in salt and peppercorns. Bring to a boil, reduce heat and partially cover pot, allowing steam to escape. Simmer for at least 3 hours. The longer you simmer, the better it gets.
When stock is done simmering, remove veggies and bones from the pot. Refrigerate to allow fat to congeal so that you can skim it off (overnight is best). Skim fat off the top and for a really clear, low-fat broth, line a colander with a clean kitchen towel and strain broth into a large bowl.
Ladle into storage containers and freeze.
ENJOY!
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I usually make chicken stock, but have recently been making more beef stock and its a nice change. I’d love to find those neck bones like you’re using….I’m having trouble finding meaty beef bones. Your stock looks delicious! Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!
Debbie – I was able to find the neck bones at my regular grocery store. They were in the same area where they have the soup bones and ham hocks and that sort of thing.
This looks fabulous, Lisa. I want to make some asap
Will be featuring it on Wednesday. Thanks for sharing at whole foods Wednesday!
Thanks, Katie! I’m so exciting that you’re going to be featuring this, I really appreciate it!!
I was just eondering if you do anything with the vegetables after you pull them out of the broth or do you just throw them out? I can’t wait to try this.
thanks!
Cassie ~ I just throw the veggies out when the stock is done. After simmering for so long, there’s really no flavor left in them, it’s all gone into the stock.