Homemade Beef Stock Recipe Jump to recipe

Homemade Beef Stock Recipe

In the case of many recipes, chicken, vegetable or beef stock appears on the list of ingredients. This is because, the replacement of water from soups and sauces with a stock, which itself is full of taste, leads the dish to a higher level of quality. 

More taste, better texture, more quality nutrients, that’s about what we get when, instead of tap water, we cook with stock.


There is always a but… The store bought stock is usually full with a lot of things, what shouldn’t be there. The best option is to cook with our homemade stock.
It is hard to make, probably, this is what all we think. Actually is not. Takes time, it is true, but is not hard at all, and doesn’t need a lot of work either.

I know, most of people prefer to spend their lives outside the kitchen, and I don’t judge them. 

Many people spending their day working, and I am sure, after 8-10-12 hours of work, or more at work will not going to start cooking stock.
Fortunately, in many places things are easy to solve, in stores you can find organic chicken, vegetable or beef stock, with or without salt, which you can use as a base for dishes. But are places where this kind of help is not accessible easily.


Homemade Beef Stock Recipe

Cooking method: Boiling
Cuisine: Other
Recipe keys: BeefStock
Difficulty: beginner
Prep timeCook TimeRest TimeTotal Time
20 min 360 min - 380 min
Servings: 10 person
Calories: 130kcal
Best season: all

How long does it take and what raw materials do we need?

Well, if you are in that situation, that you want to make your own stock, to be sure what this basic and important ingredient contain, we have no better alternative than to manage to make on our own.
Making your own stock of meat and vegetables – or just vegetables – can be a good weekend project. It will take some good hours, but we will can make an extremely valuable ingredient.

As is done, can be stored in the freezer in portions, so when you need it, just take it out and use it. The stock can be kept in the refrigerator up to 6 months. It is a good idea to add the completely cooled stock to an ice cube mould, then when it is set, take the frozen cubes out and store them in a storage box, but you can also put them in a 500 ml portion in a bag / bottle.

What can a stock be made of?

You can also think in vegetables only, because stock can even be made from vegetables peelings – which would end up anyway in the trash. Vegetable stock is ideal when you want to cook only vegetarian or vegan foods.
The meat stock can be made from poultry, veal, beef or fish. Soups are usually made from chicken broth, which is made from bone mostly and chopped meat with vegetables and spices. 

What to look for when making it?

The base stock – like the good broth – is made over a low heat, simmered
Use spices with caution as the stock will end up in other foods. When making the base stock, it is good to use Bouquet garni, so that the flavour of fresh green spices can be smuggled into the soup.
The Bouquet garni is actually a small bouquet with 1 bay leaf, 1 thyme, a few parsley and a few celery leaves – these aromatic green spices needs to be wrapped in leek green, tied with thread and then hung in the stock.
The finished stock must always be filtered before use or freezing!



  1. Wash vegetables thoroughly , no need to peel them.

  2. Place all the vegetables, meat, Bouquet garni and seasonings in a large pot.
    Fill the pot with water.

  3. Cook them on very low heat for approximatively 5-6 hours.

  4. Strain the stock through a sieve, and set aside until is totally cooled down.

  5. if it has cooled, divide it into 250 ml portions and then freeze it.

    Enjoy, Good Appetite!

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