Stock from Roasted Beef Marrow Bones

Recipe by threeovens
READY IN: 4hrs 10mins
YIELD: 2 quarts




  • Preheat oven to 400 degrees F.
  • Place bones, stew meat (if using), onions, and carrots in a roasting pan; rum everything with a little olive oil.
  • Roast about 45 minutes, flipping bones, meat, and vegetables halfway through.
  • Bones should be browned, not charred (if they look like they are beginning to burn, turn heat down).
  • Remove everything and place in a large stockpot.
  • Place roasting pan over two burners, add about a cup of hot water and scrape browned bits from bottom of pan.
  • Pour into stockpot, then add enough water to cover bones by 2 to 3 inches; add celery, garlic, parsley, bay leaf, and peppercorns.
  • Heat stock to a low simmer (covered), then reduce heat and almost simmer (covered) for at least 3 hours, 6-8 is better; do not stir as this will combine the fat with the stock and cause it to become cloudy.
  • During cooking you can skim off any fat and scum from the top (the fat will solidify and can be used for cooking!).
  • Use tongs to remove bones and vegetables.
  • Strain stock through cheesecloth to remove all solids; let cool to room temperature.
  • Store in the refrigerator with the fat layer intact (it protects the stock from bacteria).
  • Remove fat if storing in the freezer; remember to leave an inch of headspace so your container does not burst in the freezer since it will expand.