Simple Beef Stock a La Julia Child

Recipe by Chef Kate
READY IN: 5hrs 40mins
YIELD: 2-3 quarts


  • 3 -4
    lbs beef bones, meaty
  • 3
    carrots, scraped, broken in several pieces
  • 2
    medium onions, peeled, quartered
  • 3
    stalks celery, broken in several pieces
  • 2
    leeks, cleaned and cut into chunks
  • 1
    sprig thyme
  • 2
    fresh bay leaves
  • 2
    garlic cloves, unpeeled (More if you like)
  • 2
    whole cloves


  • Place the beef bones in a large heavy pot and cover with cold water by about two inches.
  • Bring to a simmer over medium heat and skim the sum which rises to the top--this should take about five minutes.
  • Add the remaining ingredients and more cold water so that everything is covered by at least an inch or two.
  • Bring the stock to a simmer again, skimming as necessary.
  • When the stock is simmering (Do NOT allow it to boil), partially cover and maintain at a very slow simmer for four to five hours.
  • If the water level gets too low, add boiling water to the pot.
  • Skim as necessary.
  • When the vegetables and the bones have given their all to the broth, strain the broth and discard the solids.
  • Set the stock, uncovered in the refrigerator until the fat has risen to the top and solidified.
  • Remove and discard the fat.
  • Taste the degreased stock (remembering it contains no salt) and if it is not strong enough, reduce it over medium heat.
  • When the stock is cold, store in the refrigerator for up to three days or in the freezer.