Roast Beef Stock
Roast Beef Stock is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 450°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 450°F.
Roast 5 pounds veal or beef marrow bones (have your butcher saw them into pieces) in a roasting pan, turning occasionally, until browned, 25–30 minutes.
Cut 4 peeled carrots and 4 celery stalks into 3" pieces; add to pan along with 2 halved peeled onions and 1 halved head of garlic.
Roast, turning occasionally, until vegetables are brown, 25–30 minutes.
Transfer to a large stockpot; add cold water to cover.
Pour off fat from pan, add 1/2 cup water, and stir, scraping up browned bits; add liquid to pot along with 1/2 bunch flat-leaf parsley stems, 4 thyme sprigs, 2 bay leaves, and 1/4 teaspoons black peppercorns.
Bring to a boil, reduce heat, and simmer 4 hours, occasionally skimming foam and fat from surface and adding water as needed.
DO AHEAD: Stock can be made 2 days ahead.
Let cool; cover and chill, or freeze up to 3 months.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.