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Beef Stock - Recipe and Instructions | ifoodblogger.com

Beef Stock Recipe and Instructions

Detailed instructions and a recipe for both white and brown beef stock recipes. Recipe adapted from Wayne Gisslen's Professional Cooking.
Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings 18 cups
Calories 18kcal
Author Victor


  • 8 lb Beef or veal bones (cut into 3-4-inch pieces)
  • 1 1/2 gallons cold water

For mirepoix

  • 1/2 lb yellow onion (chopped)
  • 4 oz celery (chopped)
  • 4 oz parsnip (chopped, for white beef stock only)
  • 4 oz carrot (chopped, for brown beef stock only)
  • 4 oz tomato paste (for brown beef stock only)

Spices (tied in a cheesecloth):

  • 1 Dried bay leaf
  • 1/4 tsp dried thyme
  • 1/4 tsp black peppercorns
  • 4 parsley stems
  • 1 whole clove


Instructions for white beef stock

  • Review the procedure for prepare white beef stock in the post.
  • Rinse the bones in cold water.
  • Blanch the bones by placing in a stockpot, covering with cold water, and bringing to a boil. Drain and rinse.
  • Place the bones in the stockpot and cover with cold water. Bring to a boil, reduce heat to simmer, and skim the scum carefully.
  • Add mirepoix and spices (tied in cheesecloth).
  • Simmer for required length of time, skimming the surface as often as necessary (veal: 6–8 hours, beef: 8–10 hours).
  • Strain through several layers of cheesecloth.
  • Cool the stock and and refrigerate or freeze.

Instructions for brown beef stock

  • Review instructions for brown beef stock preparation.
  • Place (unwashed) bones in a roasting pan in a hot oven (about 425F) and brown for about 1 hours, until nicely browned.
  • Transfer the bones from the roasting pan to a stockpot. Cover with water and bring to a simmer. Skim and let stock continue to simmer.
  • Remove and reserve the fat from the roasting pan. Deglaze the pan with water and add to stockpot.
  • Put the mirepoix and some of the reserved fat into the roasting pan and brown well in oven. Add tomato paste to mirepoix. Continue to brown until tomato paste turns a rusty brown color.
  • Add browned mirepoix, tomato product, and sachet to the stockpot.
  • Continue to simmer for 6-8 hour for veal bones and 8-10 hours for beef bones, keeping the bones covered with water.
  • Strain through several layers of cheesecloth.
  • Cool the stock in an ice bath, then refrigerate or freeze.


Calories: 18kcal | Carbohydrates: 4g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 60mg | Potassium: 142mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1195IU | Vitamin C: 4.2mg | Calcium: 12mg | Iron: 0.3mg