Soup Stock Recipes:
Beef Stock

Making homemade soup stock is easy! More than that, it is

• more economical than the processed stuff
• much tastier
• healthier
• better for the environment!

• as the base for soup
• to use in casseroles
• as a hot drink - especially for someone who is sick

Beef stock takes a while to cook - but you don't have to pay any attention to it. Just let it simmer away while you do other things.

Once you've made your own beef stock, you won't ever again be satisfied with bouillon cubes! You'll be on the hunt for more soup stock recipes!

I use the words "beef stock" and "beef broth" interchangeably - but a true foodie would tell you that broth is a soup made from stock, with meat and/or vegetables added.

• in the cupboard
  • olive oil
  • cider vinegar
  • dried whole marjoram
  • dried whole thyme
  • bay leaves

• in the fridge or freezer
  • onions

Buy these fresh ingredients

• meaty beef bones

Get out your equipment

• Essential
  • a large pot
  • a metal strainer

• Nice to have but not necessary
  • a pair of tongs for moving the bones
  • measuring cups and spoons (if not, just estimate)
  
  
  

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  The recipe

  1 Tbsp/15 mL oil

  2 lbs/1 kg meaty beef bones

  8 cups/2 litres water

  1 medium onion, cut into quarters

  1/4 cup/60 mL cider vinegar

  1/2 tsp/2 mL dried whole marjoram

  1/2 tsp/2 mL dried whole thyme

  1 bay leaf

  Heat oil in a large pot over medium-high heat.

  Add the beef bones to the pot.
  Sear the beef bones on all sides.

  Add all remaining ingredients.

  Bring to a boil.
  Turn heat down and simmer for at least 2 hours.

  Remove the bones and discard.

  Strain the stock, discarding the vegetables.

  Use the stock right away, or let it cool and freeze it.
  
  

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  Substitutions
  • Use another vegetable oil (like canola oil or sunflower oil) in place of the olive oil.

  • Use another vinegar (like wine vinegar or white vinegar) in place of the cider vinegar.

  Ideas for making this recipe your own

  • Add the spices of your choice. How about oregano, parsley or tarragon?

  • Add some more flavoring. What about some garlic, Worcestershire sauce, or a bit of hot sauce?

  Tips

  • "Searing" just means cooking the surface of the meat at a high temperature. It gives the stock a lovely flavor and color.

  • Make sure that the meat on the bones is dry. Otherwise, any moisture will boil and you won't be able to sear the meat properly.

  • I save plastic containers for freezing stock. I like to freeze it in 2 cup/500 mL portions. Be sure that the stock is completely cool before putting it in plastic containers. You could also use glass jars.

  • If you want to strain out even the tinier bits, line your strainer or sieve with cheesecloth. (I've never done this, and the little bits don't bother us at all.)
  
  
  

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  If you enjoy this recipe, you may also like these other soup stock recipes:
  • Chicken Stock
  • Vegetable Stock
    
    

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