Description
Learn how to make a rich, beefy, and nutritious homemade beef stock using meaty bones and vegetables. This stock is perfect for soups, stews, and sauces, and can be made in an Instant Pot, on the stovetop, or in a slow cooker.
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)
Instructions
- Roast the Bones: Preheat oven to 450°F. Place beef bones and vegetables on a lined baking sheet, toss with olive oil, and roast for 45 minutes or until browned. Transfer contents to cooking pot.
- Deglaze Pan: Pour hot water over the baking sheet and scrape up brown bits. Add drippings to the pot.
- Instant Pot Method: Add bones, veggies, garlic, vinegar, salt, bay leaf, and peppercorns. Add water to the max fill line. Cook on high pressure for 2 hours, natural release for 30 minutes.
- Stovetop Method: Add all ingredients to an 8 Qt stock pot. Add 16 cups water or enough to cover ingredients by 2 inches. Bring to boil, reduce to a simmer, and cook partially covered for 4–8 hours. Skim impurities.
- Slow Cooker Method: Add ingredients to 6 Qt slow cooker with 12 cups warm water. Cook on low for 10–18 hours or high for 5–6 hours.
- Strain: Use a fine mesh sieve to strain stock into another pot. Discard solids.
- Cool & Skim: Chill the stock. Once cold, skim solidified fat off the top. Save or discard fat.
Notes
- Types of Bones: Use bones with some meat on them for best flavor and texture.
- Salt: You can omit during cooking and season later based on intended use.
- Storage: Store in airtight containers in the fridge for 4–5 days or freeze for up to 3 months.
- Fat: The solidified fat can be saved and used as cooking tallow.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: Soup Base
- Method: Instant Pot, Stovetop, or Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 47
- Sugar: 0g
- Sodium: Varies (see note)
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 0.4g
- Cholesterol: 0mg
