Beef Bone Stock
*from The Dirty Apron Cookbook

(Don’t forget to learn the answer to our trivia question:  “What region of BC does Blue Goose cattle come from?”  [go to their website to learn more about them:] for your chance to win a copy of “The Dirty Apron Cookbook” and some stewing beef from Hills Foods on Friday Nov 27th)


11 lbs Beef bones

3 Tbsp Vegetable oil

2 Onions, skin on, roughly chopped

3 Carrots, skin on, roughly chopped

3 Celery stalks, skin on, roughly chopped

1 Bulb garlic, cut in half

6 Sprigs Thyme

15 Whole Peppercorns

4 Tbsp Tomato Paste

28 C. Water



  • Preheat oven to 400F.  Place the beef bones in a roasting pan and cook until lightly browned, 1 – 1½ hours.  Set aside.
  • Heat the vegetable oil in a large stockpot over medium-high heat.  Add the onions, carrots, celery and garlic and sauté until caramelized, about 15 minutes.
  • Stir in the thyme, peppercorns and tomato paste and cook for another 2 minutes.
  • Add the beef bones and 26 cups of water and bring to a simmer.
  • Place the roasting pan over high heat, add the remaining 2 cups of water, and using a wooden spoon, gently release all the caramelized juices and pieces of meat stuck to the bottom of the pan.
  • Pour this liquid into the stockpot and simmer for 5 hours, skimming off any impurities that rise to the surface.
    *Chef’s note: gently simmer, never boil stocks at this point of the process, as boiling will make the stock go cloudy.
  • Set a fine chinois over a clean saucepan and strain the stock through it.  Discard any solids.
  • Place the stockpot over high heat and cook the stock until reduced to 8 cups.  Remove from the heat and allow the stock to cool.
  • Once cool, will keep refrigerated in an airtight container for up to 5 days or frozen in small batches for up to 2 months.

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