Recipe: Beef Stock

January 10, 2021


Prep Time: 10 minutes
Cook Time: 2-4 hours 
Serves: 8

  • 4-5 pounds of mixed beef bones* 
  •  1 Tablespoon salt (or more to taste)
  • 8-10 C water 
  • 1 medium onion, cut in half - you donโ€™t even need to pull the skin off
  • 1 clove garlic (optional, or you can add more to taste) - no need to remove skin
  • 1 California bay leaf
  • 10 whole peppercorns
  • 1-2 stalks celery
  • 1-2 carrots
  1. Place all ingredients in a stock pot, Dutch oven or pressure cooker. In a pressure cooker, set to soup setting, or if using a stock pot or Dutch oven, bring to a boil, reduce heat and simmer for at least 4 hours.
  2. Let cool slightly. Remove ingredients from broth with a slotted spoon. Strain broth through a fine sieve into large canning jars. Use immediately or store refrigerated for up to 10 days.

*Joints and marrowy bones are best with some meat still on them.


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