How to Make Homemade Beef Stock

If you want to make your own beef stock, this is the recipe for you! It combines beef bones and a variety of spices and vegetables to give you the best beef stock to use in any dish!

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Yield: 15 quarts or 60 cups

Prep Time: 20 min

Cook Time: 6 hours

Ingredients	Instructions
4 pounds beef bones, cut into pieces that will fit in a pot	Step 1 Bring a large pot of water to a boil. I used a 20 quart pot, but feel free to adjust the recipe according to how much beef broth you would like. I started with about 17-18 quarts of water and it simmered down to 15ish. TIP: It freezes well!
3 yellow onions	Step 2 Wash and dry all produce (even outside of onions and garlic). You will not be peeling or removing any skin, so make sure there is no dirt present.
4 cloves garlic	Step 3 Prep produce. Cut ends off of onions and slice onion in half. Smash garlic. Chunk carrots and celery. They can be large pieces.
1 whole celery stalk	Step 4 Add all ingredients into the pot and simmer on low heat for 6 hours. Stir occasionally. If you notice a lot of water boiling out, you can add more. The water should be covering all things in the pot.
6 large carrots	Step 5 Remove all solid pieces from the pot. I used this tool to do that. I placed the pieces into a separate bowl to cool before discarding (or eating!).
1 tablespoon salt	Step 6 Strain broth into another pot or bowl through a strainer with small holes. This will get any last small pieces out. If you are straining into a bowl, be sure to put a trivet underneath so you don't damage your counter.
8 peppercorns	Step 7 The broth is done! If using same day, I suggest keeping the broth warm until ready to use. Otherwise, let it cool completely before transferring to containers to freeze.
5 bay leaves

If you make this recipe, I want to see! Tag @thatcountrycook on Instagram.

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