White Beef Stock. Great for Soups Sauces or Consommé. BONE BROTH

beef bones

💰Cheaper: chicken bones

Chicken bones are less expensive and can create a lighter stock.

onions

💰Cheaper: leeks

Leeks can add a different flavor profile at a lower cost.

carrots

💰Cheaper: frozen carrots

Frozen carrots are often cheaper and have a long shelf life.

celery

💰Cheaper: celery hearts

Celery hearts are a more affordable option with similar flavor.

Preheat the oven to 400°F (200°C).

Place beef bones on a roasting pan and roast for 30-45 minutes until browned.

Transfer the roasted bones to a large stockpot.

Add water to the pot, covering the bones by several inches.

Bring the water to a boil over high heat, then reduce to a simmer.

Skim off any foam that rises to the surface during the first 30 minutes.

Chop onions, carrots, and celery into large pieces and add to the pot.

Add garlic, bay leaves, thyme, peppercorns, and parsley stems to the pot.

Simmer the stock gently for 6-12 hours, adding water as needed to keep bones submerged.

Strain the stock through a fine-mesh sieve into another pot or container.

Allow the stock to cool, then refrigerate or freeze for later use.

Cooking Techniques

Spice Level: