Kittencal's Rich Homemade Beef Stock (Crock-Pot or Stove Top)
- Ready In:
- 24hrs 5mins
8 cups stock (approx)
- 7 -10 beef bones with marrow (or use any beef bones with a little meat left on them)
- 6 ounces tomato paste
- 2 onions, chopped (leave the skin on onions)
- 2 carrots, peeled and chopped
- 2 tablespoons dried parsley flakes (optional)
- 8 -10 black peppercorns
- 2 teaspoons salt (or to taste)
- cold water (enough to cover the bones)
- Place the bones on a greased baking sheet and brush liberally with tomato paste (use only tomato paste not tomato sauce).
- Bake at 350 degrees F turning once during baking.
- Bake for about 25 minutes on each side or until browned.
- Place in the crock pot or large stock pot along with remaining ingredients, then add in enough water to cover.
- Cover and cook on low for 12-24 hours OR on HIGH for 6 hours (if cooked on high setting the stock will be lighter in color and less concentrated) or if cooking on the stove top simmer on lowest heat for about 4-6 hours.
- Remove from crock pot or stock pot; strain and refrigerate.
- The stock will keep well for 4-5 days or may be frozen.
- Note: veal bones may be replaced for beef bones.
- **Note** you may certainly use more than the amount stated for beef bones, the more used then the richer the stock.
Join The Conversation
This is the best beef stock I have ever made. I always keep 8 cups in the freezer. It has greatly improved the flavor of all recipes I make that require beef stock. When I'm finished making it I leave it in the refrigerator overnight and then remove the solidified layer of fat that is left over. I keep it undersalted and then add salt as needed for a given recipe.
I ran into this recipe while looking for another. I almost couldn't find it again! Thank goodness I did find it. This recipe for beeef stock is the best I have ever made and easiest. I left out the onion for health reasons (highly allergic) I think roasting the bones basted in tomato paste is the secret to a lovely beef both with a lot of depth. Thank you Kittencal for all your excellent recipes!