Beef Stock

Beef stock requires a bit more time, but the results are vastly superior to most of the prepared stocks I’ve seen in markets.


5 – 7 pounds of Beef bones, try and include some marrow bones.
2 Carrots, roughly chopped
4 Celery stalks, leaves and all, roughly chopped
3 Medium onions cut in halves
1 Turnip, cut in half
2 Bay Leaves
10 Black Peppercorns
1 Tbsp Tomato Paste, optional
1 tsp Sea Salt

Put the beef bones onto a baking sheet and bake in a 350 degree oven until they are dark golden brown. This may take up to two hours, then add all ingredients into the stock pot and add enough water to cover. Bring to a boil and then gently simmer for 2-3 hours, adding water if need be. 

After allowing the stock to cool, strain it and then cool thoroughly before either freezing or refrigerating in a covered storage container.

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