Beef Stock

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Introduction

Beef stock is a foundational cooking ingredient that takes time but minimal active work—you’re mainly letting bone and meat simmer together while you attend to other tasks. This recipe gives you two methods: a clean white stock made by simmering from the start, or a deeper brown stock built by roasting bones and vegetables first. Either way, you end up with rich, gelatinous stock that freezes beautifully and forms the base for soups, braises, and sauces.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 6 hours 40 minutes
• Total Time: 7 hours
• Servings: About 3 quarts (12 servings at 1 cup each)

Ingredients

• 3 lb beef shin bones, sawn into 2-inch lengths
• 3 lb beef marrow bones, sawn into 2-inch lengths
• 2 lb beef short ribs, sawn into 2-inch lengths
• 2 lb veal shank, sawn into 2-inch lengths
• 1 lb chicken carcasses
• ½ lb onions, cut into medium dice
• 2 leeks, including green part, trimmed and thoroughly washed to remove all sand
• 2 oz carrots, peeled and cut into medium dice

Bouquet garni

• 6 fresh parsley sprigs with stems
• 2 fresh thyme sprigs or ½ tsp dried thyme
• 1 bay leaf
• ½ tsp whole black peppercorns
• 1 tsp salt

Instructions

White stock (fond blanc)

1. Place all the meat and bones in a stock pot and enough water to cover the solids by 2 inches.
2. Bring to a simmer over medium heat, skimming off foam and scum as it rises to the surface.
3. Reduce the heat and simmer uncovered and undisturbed for 30 minutes. Do not let it boil.
4. Skim if necessary and add the vegetables, bouquet garni, and salt.
5. Stir, partially cover, and simmer for 6 to 8 hours.
6. Using tongs or a spider, remove the bones and discard them.
7. Strain the stock into another container and discard the vegetables.
8. Now strain the stock back into the rinsed stock pot through a double layer of dampened cheesecloth.
9. Set the pot in a sink of cold water to cool rapidly then put it into the refrigerator to chill.
10. Remove from the refrigerator, lift the layer of solidified fat off, and discard the fat.
11. Divide the stock into suitably-sized portions and freeze.

Brown stock (fond brun)

1. Brown the bones in the oven at 400°F, turning from time to time and being careful not to burn them.
2. Remove the bones form the oven and place them in the stock pot.
3. Place the baking pan on the stove top and brown the onions and carrots in the pan, adding some oil or fat if necessary. Add them to the stock pot.
4. Deglaze the pan with some water, and add it to the stockpot.
5. Continue as per the white stock recipe above.

Variations

Deeper brown stock: Roast the bones at 400°F for 45 minutes instead of 30, turning halfway through, until they’re dark mahogany rather than light brown—this pushes the savory depth without crossing into burnt.

Add aromatics: Include a halved garlic head, a 2-inch piece of ginger (unpeeled), or a few whole star anise with the bouquet garni for extra complexity, especially useful if you plan to use the stock in Asian-inspired braises.

Vegetable-forward stock: Double the carrot and onion quantities and add a parsnip or celery root for a slightly sweeter, earthier stock that works well in vegetable soups or lighter braises.

Quick pot method: Use a pressure cooker set to high pressure for 45 minutes instead of simmering for 6–8 hours, then proceed with straining and cooling. The stock won’t be quite as gelatinous, but it saves time significantly.

Meat-heavy stock: Increase the short ribs to 3 lb and reduce the shin bones to 2 lb for a stock with more body and a richer mouthfeel, ideal for gravies and reductions.

Tips for Success

Skim aggressively in the first 30 minutes. Foam and gray scum that rise early trap impurities; removing them gives you a clearer, cleaner-tasting final stock. After 30 minutes, you can ease up.

Don’t let it boil. A rolling boil breaks down connective tissue too fast and emulsifies fat into the liquid, making it cloudy. Keep the heat low enough that you see only occasional small bubbles breaking the surface.

Chill completely before removing fat. Once refrigerated overnight, the fat solidifies into a distinct layer on top and lifts off cleanly. Trying to skim warm stock leaves grease behind and makes the final product greasy.

Use a spider or slotted spoon, not your hands. Hot stock and large bones are a burn risk; these tools keep you safe and make bone removal fast.

Freeze in ice cube trays first, then bag. Once frozen solid, pop the cubes into a freezer bag so you can grab exactly the amount you need without thawing a whole container.

Storage and Reheating

Refrigerator: Store in an airtight container for up to 4 days. The stock may develop a thin layer of mold on top if kept longer; discard the affected layer and use the rest if it smells clean, or throw out the whole batch to be safe.

Freezer: Divide into portions (ice cube trays, pint containers, or quart containers) and freeze for up to 3 months. Label with the date.

FAQ

Why is my white stock still cloudy after straining through cheesecloth? Tiny fat particles and bone dust can remain suspended in warm stock. The cloudiness usually clears once the stock cools and you remove the solidified fat layer. If it stays cloudy after chilling, strain it once more through a fine-mesh sieve lined with a coffee filter.

Can I use beef ribs instead of a mix of different cuts? Yes, but your stock will be less gelatinous because shin and marrow bones contribute collagen, while ribs contribute mainly flavor. Use at least 4 lb of ribs plus 2 lb of shin or marrow bones to keep the body and richness.

How do I know when the stock is done? At 6 hours, the bones should be soft enough to break easily with light pressure, and the liquid should taste rich and beefy. If it still tastes thin or watery at 6 hours, simmer for another hour or two. Brown stock often needs the full 8 hours.

Is there a way to make this faster? A pressure cooker cuts the time to about 45 minutes, though the stock will be less gelatinous and slightly thinner-bodied. If you have the time, the traditional long simmer delivers noticeably better texture and depth.