Name: Homemade Beef Stock
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 35 min
Cuisine: American
Ingredients: 4 lbs meaty beef bones (short ribs, oxtail, marrow, knuckle bones, or Prime Rib bones); 2 Tbsp olive oil; 1 large yellow onion, quartered; 2 celery ribs, cut into thirds (leaves attached); 2 carrots, peeled & cut into 1-2” chunks; 3 garlic cloves, peeled; 1 Tbsp cider vinegar; 1 tsp salt (optional); 1 bay leaf (optional); 10 peppercorns; Filtered water (Stock Pot: 16 cups, Slow Cooker: 12 cups, Instant Pot: 10–12 cups)

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This Homemade Beef Stock is rich, flavorful, and packed with nutrients. Whether you’re sipping it straight or using it as a base for soups, stews, and sauces, this beef stock brings depth and body to any dish. Made from meaty beef bones, roasted vegetables, and aromatics, it’s the kind of slow-cooked staple every kitchen benefits from. Choose from the Instant Pot, stovetop, or slow cooker method—whatever works best for your schedule.

Homemade Beef Stock

Why You’ll Love This Recipe

Deep, complex flavor thanks to roasted meaty bones
High in gelatin and collagen for a nutritious broth
Customizable with herbs and vegetables
Can be made using Instant Pot, stovetop, or slow cooker
Freezer-friendly for long-term storage
Perfect base for soups, sauces, gravies, and risottos
Great way to use up beef scraps and bones
No preservatives or additives—just real, whole ingredients
Skimmed fat can be used as tallow for cooking
Inexpensive to make and yields a generous batch

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 lbs meaty beef bones (such as oxtail, short ribs, marrow, or knuckle bones)
2 tablespoons olive oil
1 large yellow onion, quartered
2 celery ribs, cut into thirds, with leaves
2 carrots, peeled and chopped into 1–2” chunks
3 garlic cloves, peeled
1 tablespoon apple cider vinegar
1 teaspoon salt (optional)
1 bay leaf (optional)
10 peppercorns
Filtered water (amount varies by cooking method)

Directions

Roast the Bones (Recommended for All Methods)

Preheat the oven to 450°F. Place beef bones, onion, carrots, and celery on a lined baking sheet. Toss with olive oil.
Roast for 45 minutes until everything is nicely browned.
Transfer the roasted bones and vegetables to your chosen cooking pot. Pour a bit of hot water onto the baking sheet and scrape up any browned bits (this is flavor!). Add the drippings to the pot.

Instant Pot Method (Cook Time: 2 hours + 30-minute natural release)

Add roasted bones and vegetables to the Instant Pot. Add garlic, vinegar, salt, bay leaf, peppercorns, and water up to the max fill line.
Cover and pressure cook on high for 2 hours.
Let the pressure naturally release for 30 minutes before venting any remaining pressure.

Stovetop Method (Cook Time: 4–8 hours)

Add roasted ingredients, garlic, vinegar, seasonings, and 16 cups water to a large stock pot.
Bring to a boil, then reduce heat and simmer partially covered for 4 to 8 hours.
Occasionally skim off impurities from the top. Avoid stirring or boiling rapidly.

Slow Cooker Method (Cook Time: 10–18 hours on low)

Add roasted bones, vegetables, garlic, vinegar, seasonings, and 12 cups of water to a 6-quart slow cooker.
Cover and cook on low for 10 to 18 hours, or on high for 5–6 hours.

Strain and Store

Strain the stock through a fine mesh sieve into a clean pot or large bowl.
Let it cool to room temperature. Refrigerate until the fat rises to the top and solidifies.
Skim the fat and discard or save for cooking (as tallow).
Store stock in portioned containers.

Servings and Timing

Servings: 12 cups
Prep Time: 5 minutes
Cook Time (Instant Pot): 2 hours
Pressure Release: 30 minutes
Total Time: 2 hours 35 minutes

Stovetop Method Total Time: 4–8 hours
Slow Cooker Method Total Time: 10–18 hours

Variations

Add fresh herbs like thyme, rosemary, or parsley for additional aroma
Use roasted tomato halves for a more robust base
Include leeks or parsnips for extra sweetness
Mix beef and chicken bones for a lighter flavor
Add mushrooms for an umami boost
Use smoked salt for a subtle smokiness
Roast bones with tomato paste for added depth
Add a parmesan rind during cooking for a savory finish
Omit salt entirely for a low-sodium base

Storage/Reheating

Refrigerator: Store covered for 4–5 days.
Freezer: Store in freezer-safe containers or zip-top bags for up to 3 months.
Reheating: Reheat to a rolling boil on the stovetop or microwave until steaming hot before consuming.
Fat Tip: Once chilled, skim off and save the fat layer (tallow) for sautéing or roasting vegetables.

FAQs

Can I make beef stock without roasting the bones?

Yes, but roasting adds a deeper, richer flavor and a darker color to the broth.

What’s the difference between beef stock and beef broth?

Stock is made with bones (often with meat attached) and simmered longer for gelatin and depth. Broth usually has more seasoning and is made from meat.

Can I reuse bones for a second batch?

You can, but the second batch will be weaker in flavor and gelatin content. Add some fresh bones or scraps if possible.

How do I prevent cloudy stock?

Avoid boiling vigorously and do not stir. Simmer gently and skim impurities.

Can I use raw bones instead of meaty ones?

Yes, but stock made only with bare bones may lack flavor. Meaty bones or scraps improve taste and richness.

Is apple cider vinegar necessary?

It helps extract minerals and gelatin from the bones, but can be skipped if needed.

Can I pressure can homemade beef stock?

Yes, but follow proper USDA guidelines for pressure canning low-acid foods to ensure safety.

What vegetables can I avoid in beef stock?

Avoid starchy veggies like potatoes, or strong flavors like cruciferous vegetables (e.g., cabbage or broccoli).

Can I use frozen bones?

Yes. You can roast them from frozen or thaw them first—just extend roasting time if needed.

Can I drink this as bone broth?

Absolutely. It’s rich in collagen and nutrients—just season to taste if sipping.

Conclusion

Homemade Beef Stock is one of the most rewarding foundational recipes you can master in your kitchen. With a deep, rich flavor and unmatched versatility, this nourishing stock will elevate everything from soups and sauces to gravies and risottos. Whether you slow cook it overnight or pressure cook it in a couple of hours, you’ll end up with a flavorful, healthy, and freezer-friendly staple you’ll come back to again and again.