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Learn how to make beef stock and broth at home. Great on a plaeo diet and full of health benefits!

Making High Quality Beef Stock At Home

Markus Mueller | Earth, Food, and Fire
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.
Prep Time 40 mins
Cook Time 8 hrs
Total Time 8 hrs 40 mins
Course Stock
Cuisine French
Servings 4 liters
Calories 6745.2 kcal


  • 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.
Keyword bone broth, broth, gluten free, paleo, stock