Homemade Beef Stock
Traditional British Recipes

Homemade Beef Stock

On the Hob
serves 8

This homemade beef stock is built for depth of flavour: roast the bones and vegetables first, then simmer them gently with aromatics to extract a full, savoury base.

Make a large batch and keep it chilled for short-term cooking, or freeze in portions so you always have a reliable foundation for soups, braises and pan sauces.

BasicsSauceFreezableBudget
30 mins prep5 hrs cook5 hrs 30 mins total

  1. Heat the oven to 220°C/200°C fan. Spread the beef bones on a large roasting tray and roast for 35–45 minutes, turning once, until deeply browned.

  2. Add onion, carrot, celery and garlic to the tray for the last 20 minutes of roasting so the vegetables caramelise at the edges.

  3. Transfer roasted bones and vegetables to a large stockpot. Spoon off excess fat from the tray, then add tomato purée to the tray and scrape up any browned bits with a splash of hot water.

  4. Pour the deglazing liquid into the pot, then add peppercorns, bay leaves, thyme and parsley stalks. Cover with cold water by 3–5 cm.

  5. Bring slowly to a gentle simmer. Skim off foam and impurities as they rise. Keep at a bare simmer for 4 hours, topping up with hot water if needed to keep ingredients submerged.

  6. Strain through a fine sieve into a clean pot or bowl. For a clearer stock, strain again through muslin.

  7. Cool rapidly, then refrigerate until the fat firms on top. Lift off the fat, then portion and refrigerate up to 3 days or freeze for longer storage.

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