Learn how to make beef stock and broth at home. Great on a plaeo diet and full of health benefits!
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Making High Quality Beef Stock At Home

Making high quality beef stocks and broths at home isn't hard. A simple recipe and full of health benefits, stock is used in soups, sauces, and many other recipes.
Course Stock
Cuisine French
Keyword bone broth, broth, gluten free, paleo, stock
Prep Time 40 minutes
Cook Time 8 hours
Total Time 8 hours 40 minutes
Servings 4 liters
Calories 6745.2kcal
Author Markus Mueller | Earth, Food, and Fire


  • 3 lbs Beef Bones the more the merrier
  • 6 liters Cold water
  • 2 cups Mirepoix Vegetable mix with a ratio of 2:1:1, onion, carrot and celery
  • 1 bay leaf
  • 5 peppercorns
  • 1 sprig herbs such as rosemary and thyme optional
  • 1 tbsp tomato paste optional


  • Roast the beef bones in a pre-heated 375F oven for 40 minutes or until dark golden brown.
  • While the bones are roasting, prepare your stock pot, and caramelize the mirepoix until nice and dark.
  • Add the roasted bones to the mirepoix in the pot and add any herbs, spices or specific seasonings you desire.
  • Cover the contents of the stock pot with water making sure there is about 2 inches of water (at least) covering the bones.
  • Simmer the beef stock for 6-8 hours, skimming of any foam that rises to the surface.
  • Ladle the simmered beef stock through a fine mesh strainer or cheesecloth, and cool for use in other recipes.


To make a white stock, skip roasting the bones and caramelizing the vegetables. simple put everything in the stock pot raw and proceed as normal.