Classic French Beef Stock

How to make clean homemade beef stock

Servings: 6 Quarts

Author:

Prep Time
50 minutes

Cook Time
2 days

Total Time
2 days, 50 minutes

Classic Stock

French

French Beef Stock Homemade Beef Stock

🧂 Ingredients

5 pounds Beef Femur Bones

Femur & Knuckle
5 tbps Tomato Paste
3 large Onions

Vidalia Onion-Texas Sweets
3 large Carrots

You can add more if you like a sweeter beef stock
3 large Celery
15 sprigs Fresh Thyme
15 Black Peppercorns
7 Bay Leaves
8 stems Parsley

There is a lot of flavor in the stems. Add leaves if you like.

1 Cleaning The Bones:

First, add the beef bones to a large stockpot and cover it with water. Bring to
a boil. You will start seeing impurities come to the top. Boil for 5 minutes and
scoop out everything that floats to the top. Repeat 3 times, cooking for 5
minutes each time.

Remove the bones and discard the liquid. Clean the stockpot well.
2 Vegetable Option: You could roast the onions, carrots, and celery in the oven
until tender. It adds flavor but is not required.
3 Roasting The Bones:

Place the bones on a cookie sheet or roasting pan covered with aluminum foil.
Helps with the roasting and clean up.

Roast bones in the oven at 450 degrees for 30 minutes. Next, paint on tomato
paste to the tops "only" of the beef bones and place back in the oven for an
additional 20 minutes.
4 Cooking The Beef Stock:

Place all roasted bones, onion, carrots, celery & Sachet into a large stockpot
and cover with water.

Bring to a boil, turn the heat low, and cover.

Cook for 36 hours, then remove the cover and allow it to reduce, but do not turn
up the temperature. Slow reduction.