Beef Stock

READY IN: 3hrs 40mins


  • 2
    lbs beef bones (large, cracked)
  • 1
    (4 ounce) can tomato paste
  • 1
    tablespoon oil (olive, veg, canola)
  • 1
    large onion, quartered with skin
  • 2
    stalks celery, long with tops cut into 1-inch pieces
  • 2
    large carrots, in 1-inch pieces
  • 1
    bouquet garni (1 bay leave,1 tsp thyme,6 peppercorns, 2 cloves, 2 tsp parsley in cheeesecloth)
  • 3
    quarts cold water


  • Preheat the oven to 375°F Rub tomato-paste generously over the beef bones.
  • Roast the bones in the oven for 30 min until browned.
  • In a large stockpot over medium heat, add oil and sauté onions, celery and carrot for 5 minute
  • Add roasted bones and remaining ingredients and bring to a boil.
  • Skim off any foam, that rises.
  • Reduce heat and simmer gently uncovered for 2-3 hours.
  • Add a few cups of water if necessary.
  • Let reduce 1/4 of the stock, so 3/4 of the starting liquid are left at this stage.
  • Strain through a sieve and cheesecloth or damp dishtowel and return to a smaller pot, cool. (Stock should be almost clear).
  • Reduce another 1/4 of the stock, so that only 1/2 of the starting liquid are left by now.
  • Chill overnight in fridge.
  • Remove top layer of solidified fat completely.
  • Remove gelled stock carefully into new pot, leave any remaining residue on the bottom of the old pot behind.
  • If the stock is not clear, but needs to be for you recipe, bring to a simmer and add 1 egg white.
  • Stir constantly and skim the solidifying egg white off the top; it should have cleared the stock.
  • Use according to suggestions in your recipe.