Beef Stock

Beef Stock

My recipe for the perfect Beef stock

James Andrews


  1. 7 Pounds beef bones
  2. quartered 2 onions ,
  3. 2 carrots , peeled and halved
  4. 2 Cups Burgundy wine
  5. 20 peppercorns
  6. 5 Cloves garlic
  7. 5 Bay Leaves
  8. 20 Sprigs thyme fresh
  9. 10 Sprigs parsley fresh
  10. 6 Ounces tomato paste


330 mins
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    Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes

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    Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer.

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    Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones. Cool immediately in a sink full of ice water to below 40 degrees. Place in refrigerator overnight.

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    Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months

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