How to Make Beef Stock

Make homemade beef stock by roasting marrow bones and cooking on a low simmer with aromatic vegetables and herbs.

  • Yield: Makes about 4 quarts.

Ingredients

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  • 4-5 pounds meaty beef stock bones (with lots of marrow), including some knuckle bones if possible, cut to expose the center marrow, and include at least a couple veal bones if you can, for their gelatin
  • 1 pound of stew meat (chuck or flank steak) and/or beef scraps, cut into 2-inch chunks
  • Olive oil
  • 1-2 medium onions, peeled and quartered
  • 1-2 large carrots, cut into 1-2 inch segments
  • Handful of celery tops, or 1 large celery rib, cut into 1 inch segments
  • 2-3 cloves of garlic, unpeeled
  • Handful of parsley, stems and leaves
  • 1-2 bay leaves
  • 10 peppercorns

Method

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1 Preheat oven to 400°F. Rub a little olive oil over the stew meat pieces, carrots, and onions. Place stock bones, stew meat or beef scraps, carrots and onions in a large, shallow roasting pan. Roast in oven for about 45 minutes, turning the bones and meat pieces half-way through the cooking, until nicely browned. If bones begin to char at all during this cooking process, lower the heat. They should brown, not burn.

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2 When the bones and meat are nicely browned, remove them and the vegetables and place them in a large (12 to 16 quart) stock pot. Place the roasting pan on the stove-top on low heat (will cover 2 burners), pour 1/2 cup to a cup of hot water over the pan and use a metal spatula to scrape up all of the browned bits stuck to the bottom of the pan. Pour the browned bits and water into the stock pot.

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3 Add celery tops, garlic, parsley, bay leaves, and peppercorns to the stock pot. Fill the stock pot with cold water, to 1 to 2 inches over the top of the bones. Put the heat on high and bring the pot to a low simmer and then reduce the heat to low. If you have a candy or meat thermometer, the temperature of the water should be between 180° and 200°F (boiling is 212°F). The stock should be at a bare simmer, just a bubble or two coming up here and there. (You may need to put the pot on your smallest burner on the lowest temp, or if you are using an oven-safe pot, place it in the oven at 190°F.) Cover the pot loosely and let simmer low and slow for 3-6 hours. Do not stir the stock while cooking. Stirring will mix the fats in with the stock, clouding up the stock.

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4 As the stock cooks, fat will be released from the bone marrow and stew meat and rise to the top. From time to time check in on the stock and use a large metal spoon to scoop away the fat and any scum that rises to the surface. (Do not put this fat down your kitchen drain by the way. It will solidify and block your pipes. Put it in a bowl or jar to save for cooking or to discard.)

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5 At the end of cooking time (when you want to end the cooking is up to you, 3 hours minimum, 6 to 8 hours if you can do it) use tongs or a slotted spoon to gently remove the bones and vegetables from the pot (discard them, though if you see a chunk of marrow, taste it, it's delicious). Line another large pot (8-quart) with a fine mesh sieve, covered with a couple layers of cheesecloth if you have it. Pour the stock through the sieve to strain it of remaining solids. Let cool to room temperature then chill in the refrigerator.

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One the stock has chilled, any fat remaining will have risen to the top and solidified. The fat forms a protective layer against bacteria while the stock is in the refrigerator. If you plan to freeze the stock however, remove and discard the fat, pour the stock into a jar or plastic container. (You can also remove the fat, and boil the stock down, concentrating it so that it doesn't take as much storage space.) Leave an inch head room from the top of the stock to the top of the jar, so that as the stock freezes and expands, it will not break the container.

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Comments

  1. sue bette

    This is a great technique to share & I love the step-by-step photos! I follow the same steps & sometimes I use a crock-pot on low so the stock can simmer along while I am away or overnight.

  2. Stephen

    If you have a pressure cooker, try making stock with it. If you don’t have one, buy one to make stock in. It is worth it! I’ll let Heston Blumenthal*** explain the why and hows.

    Anyway, at the Fat Duck we’ve just started using a brilliant gadget to make stocks. It’s not exactly cutting-edge – it’s the humble pressure cooker – but it makes stock better and quicker than any other method I know of.

    Now, this may seem obvious, but when you smell those wonderful odours while you’re cooking, it’s a sign that you’re losing flavours through those volatile elements that disappear in the air. A pressure cooker, however, keeps the aromas and flavour molecules sealed in the pot. Also, it cooks at a higher temperature than conventional methods – as high as 140C, which is round about the point when those lovely meaty flavours in the stock really begin to develop. In a normal stockpot, by contrast, water evaporates at boiling point, taking flavour with it. A final advantage is that the pressure keeps the liquid inside the cooker much less turbulent, which helps to keep the stock that much clearer even before you clarify it (unlike the traditional method, which renders all sorts of impurities).

    So, sweat some chopped onion and star anise (this really brings out the meaty flavours) in a little oil, add the stock bones or meat, along with water (or stock), clamp on the lid of your pressure cooker, and set over the heat. And, after 30 minutes’ cooking and 10 minutes’ cooling down time, you will have the best, truest tasting stock you’ve ever made.

    And modern stainless steel pressure cookers are easy and safe to operate.

    *** – OK, I know his food can be difficult to prepare and might be derivative but he can cook and he taught himself to cook.

  3. Dana McCauley

    Bravo – I’m a huge champion of homemade stocks and broth! Thanks for sharing the love.

    I always add a heaping spoonful of tomato paste to the roasting bones. It also caramelizes and helps to add flavour and colour to the broth. A dried mushroom or two is also usually in my beef broth pot.

    When I strain my broth/stock, I find lining my sieve with cheesecloth is really helpful, too.

  4. jonathan

    I’d probably be inclined to do the “boiling-it-down-to-concentrate-it” step at the end, if only for space saving in addition to having a stronger, richer finished product that could always be stretched with the addition of water, wine, etc.
    What’s the rule of thumb on the final boiling down step? Reduce to half to get a double concentrated stock?

    I think you can boil it down as much as you want. We usually reduce by half at least. Though I have left stock simmering on “warm”, forgotten about it, and returned to find demi-glace, which is what happens when solidified gelatinous stock starts to caramelize. ~Elise

  5. Trish in MO

    Oh, Jonathan, my question precisely! What are the steps for getting a more concentrated outcome?

    I just made chicken stock, and froze it in freezer containers for future use. A bit too many containers, so I’ll have to revisit that process as well.

    Another question I had, Elise, was what containers are best used for storage. I saw you have them in mason jars. Do you go through the same sealing steps as with canning jellies? (I’m clueless to exactly what is done, but I’ve seen my mom do it once or twice) I really think I would prefer the mason jar approach versus the freezer variety.

    Thanks! I also appreciate the step by step photos.

    Just simmer the stock down as much as you want. As for the containers, most people I know use plastic containers, I only have mason jars and pickle jars. No need to take any of those sealing steps, you’re not canning here, but freezing. Just remember to leave plenty of head room for the liquid to expand as it freezes. ~Elise

  6. Garrett

    Elise, the beef stock you gave me made for the most amazingly delicious french onion soup. So tasty that I literally drank every drop. =)

    Yep, it makes a difference doesn’t it? So glad you turned it into a great soup. Can’t buy anything like it. ~Elise

  7. bobby

    I called 15-20 local grocery stores and butcher shops in my area (raleigh nc) and couldn’t find any where to to buy beef bones. One butcher said they sold all bones to some company that makes dog treats. Any ideas?

    Call the chef at the best restaurant in town and explain the situation, ask where he/she sources his bones for stock. You should be able to order bones from a butcher if they don’t have them readily available. Also, those marrow bones? People buy them to give to their dogs to chew on. I even find them shrink-wrapped in the meat department at the big grocery stores. ~Elise

  8. radish

    I really wish my apartment came with a 2nd fridge – I would gladly give up my already non-existent space for that. That way I could make my own stock and have room for it in the freezer/fridge… in the tiny fridge I now have, I barely have enough room for some leftovers and puff pastry :( Someday though.

  9. ruhlman

    Of all the “stocks” in cans and boxes available for purchase at the grocery, the worst by far are the beef stocks, so making them at home is all the more valuable (and so delicious).

    I have yet to find a boxed beef stock for sale that doesn’t say “beef-flavored” on the label. ~Elise

  10. ari

    Definitely heading to the butcher tonight for bones to make some stock. These photos, and the comment above about French onion soup, is making my mouth water. There is just enough cold weather left to permit boiling bones for hours in my kitchen.

  11. Rose

    I’m currently making chicken stock with leftover bones as I type! A splash of vinegar helps the minerals leach out more from the bones. Yum!

  12. Kristen

    Stock is so incredibly nutrient-dense.

    There’s only one addition I’d have to this delicious and highly nutritious recipe:

    Make sure that the bones are from beef that was raised without the use of artificial hormones or antibiotics, preferably on grass.

    Why?

    Because all animals (including humans) store these toxins in our fat & bones. Making stock leeches all the stuff out of the bones, good (vitamins, minerals, gelatin) and bad (hormones, antibiotics, toxins).

    Other than that, this is exactly how I make my stock.

    And if you’re really a Food Renegade like me, you’ll save that beef fat you skim off the top and render it for tallow to use in your cooking!

  13. Erica

    This is a great post! Thanks, Elise. I haven’t ventured into making beef stock yet, just chicken stock.

    One note about making stock and getting the most out of the “curative powers” of soup stock: add some vinegar to the stock pot. I supposedly softens the bones, and they release more calcium.

    Not sure how true this is, but the bones are defintely softer.

  14. Matthew Wei

    Looks great. I will only add a small suggestion. For an asian/chinese style stock which is often used in soups, dishes or delicious bowls of noodle soup the only ingredients are beef bones, a small onion and a few star anise. The procedure though is about the same. =) thanks for writing this, I had a long discussion with a friend about the importance of homemade stock and this makes me believe it even more.

  15. vicki

    While spending last year in China, I wished I knew how to make wonderful broth like they serve with their noodles….I think I’m on the right track now, thanks to your sharing! Thanks so much. …Vicki

  16. Sunita Top Foodie

    O yes I could’nt agree more about a broth from scratch. In my country its believed that stock made from the hoof bones (paya) of a bovine mammal would get a man (or woman) up and about from his death bed! Thanks so much for sharing this recipe…

  17. Linda

    This looks terrific. I always make my own chicken stock but didn’t think to make beef broth as I don’t use it often enough. I’m headed out to the grocers to get some bones and stick my jars in the dishwasher. What a great idea. Thank you, as always, for sharing your recipe and for the very helpful and good pictures.

  18. Mary

    I’ve read a lot of articles about making beef stock, and they are pretty much all like yours, except for the wonderful photos. I don’t see so much about making chicken stock. Could one follow this technique with chicken? What changes would you make? Commercial chicken “stock” is not much more than colored salt water, IMHO. Anyway, here I am, at breakfast time, starving, and craving onion soup! Thanks for that. I guess it will be lunch time soon.

    Check out How to Make Chicken Stock here on the site. ~Elise

  19. Joanna

    Great post! I’ve never made beef stock but when I do, I’ll turn here. :) Also wanted to chime in on the storage question… with chicken stock, after reducing it, I always pour some into ice cube trays. Once they freeze, I pop them out and put them all in a ziploc bag, and then I use them sort of like bouillon cubes, whenever something could use extra flavor. One of my favorite uses is to add one or two to water when I make rice.

    Great suggestion! ~Elise

  20. kathy

    I freeze some in ice cube trays for sauces and rice; but most of it gets frozen in a 12-count muffin tin; pop out and put in ziploc bags. The muffin tins help make nearly perfect 1/2 cup portions, so you don’t have to worry about losing that last little bit going bad.

    Great idea, thanks! ~Elise

  21. GraceFace

    I really enjoyed your prologue to this recipe. However, I would really suggest that you visit a good Korean restaurant nearby and try what’s called a “seolleong tang”. I guess it is essentially what you tried with the lentils – minus the lentils. It’s a rich and flavorful broth made from boiling soup bones for hours until the broth becomes milky. Only salt, black pepper, and sliced green onions are used to flavor the soup. It’s truly delicious and warms your entire body. Try it sometime. I bet it tastes a little different from your lentil creation :) and you just might enjoy it

    Are you sure they use beef bones and not chicken bones? I have boiled chicken bones for hours and the result is cloudy, but when beef bones start falling apart the result is gritty. I don’t recommend it. Maybe they’re boiling the bones for a good long time, but not so long that the bones start to disintegrate. ~Elise

  22. Jeanine

    Wow! I have you saved on my blog and a couple of days ago, I went serching for a recipe for beef stock. I bought the bones at my grocery store but needed a good recipe, and there you are! Thank you! Tomorrow I will be cooking them.

    I agree with the pressure cooker, that is my only idea of fast food, however, it will not make as much stock as I would like in my big stock pot.

  23. Farmer Gal

    Thanks for the recipe! Just looking at it is making me feel all warm and happy inside… That feeling you get from eating a good home-cooked soup. I will definitely give it a try!

  24. stephanie

    I am wondering if the metal of the stew pot makes a difference, i.e. does stainless steel versus aluminum make any differences in taste or the gelatinousness (?) of the stock?

    The only issue with cooking with aluminum is when you cook acidic foods like tomatoes or citrus or anything with vinegar in it. The acidity will leach the aluminum and you’ll get an off taste in your food. But, this stock doesn’t have acidic elements, so you should be fine. As for the gelatin, I don’t see how it would make a difference. ~Elise

  25. chris p

    Elise–

    After purchasing a wolf range a number of years ago with its great simmering capabilities, I too had an aha moment when i took a turkey carcass and simmered it for 5 hours, I now take the time to make great soups and it has made all the difference.

    Thank you for deepening that knowledge with this post.

  26. Mely

    Great post! I love beef stock but as someone else mentioned my freezer space is limited. I cook just a few cups using my crock pot. Love the pictures.

  27. Gia

    If I put this in a mason jar anyway, is there any reason they can’t be canned and stored in the pantry?

    . If you have a pressure canner and are familiar with canning meats and low-acid foods, then sure, why not? Personally I am not and wouldn’t risk it. If you don’t do it right there is a potential for botulism. ~Elise

  28. Melissa

    I tried making beef stock once. I simmered it for 6 hours and I had used some fairly old bones.

    Well, I was so turned off by how it smelled I ended up thinking the old bones didn’t do a good job and I threw it away.

    That’s when my dear friend Claudia at cook, eat, FRET kindly told me that it’s supposed to smell like that. UUUUGH.

    Gotta try again.

  29. Sally

    Last weekend I used both pork and beef bones for my stock. I like the combination. Also, I sauteed the meaty bones in batches on the stovetop instead of roasting them in the oven. I browned my onions and garlic a bit too.

  30. Jackie

    This is great advice. I grew up on a farm watching my grandmother cook and I always wondered how to do this. Plus, you can use the fat off the top for making soap! :D

  31. Michelle

    Well, I followed this recipe (minus the peppercorns and celery because I forgot to pick them up) and allowed the broth to simmer through the night. I awoke to find a beautiful almost chocolate colored broth – but the smell! When I pulled the bones out of the oven after roasting I couldn’t help but snack a bit on the bits of carrot and onion and the meat smelled fantastic. What happened? Is beef broth supposed to smell a bit funky? I must admit that I do like the saltiness of the store bought stuff. Do I just need to add salt? I know there’s a way to fix this, or it’s just how it’s supposed to smell because I have yet to find a recipe here on your blog that my family didn’t rave over. We absolutely love simplyrecipes and almost daily pass on links to recipes I’ve tried to friends and family. Thanks for any insight.

    You do need to add salt to the stock at some point before or as you use it. The stock shouldn’t smell bad, but it isn’t going to smell like soup. ~Elise

  32. Barb

    When I make bone broth, I simmer (not boil) the ingredients for several hours, usually overnight, in my 18 qt. electric roaster. Very flavorful, no grit.

  33. brydon

    This may have been mentioned but I freeze some well reduced stock using ice cube trays. This works great for recipes where you only need a cube or two of stock.

  34. Susannah

    We use our crockpot to cook stock in overnight. We put the chicken carcass and some skin that didn’t get eaten in the crockpot and put it on hight for the night. It tastes much better than store bought even with this very simple method!

    Making stock is such a great way to pinch your food penny until it screams :)

  35. Linda

    Elise! Another wonderful recipe. I followed your directions completely. The pictures were extremely helpful. The stock and beef are in the fridge right now, and the dog is loving the bones! I simmered the stock overnight, but the good smells kept waking me up!!! LOL I am going to put the stock in mason jars, as you suggested; but I don’t know if I can wait on making vegetable beef soup! Thank you for this recipe and the excellent instructions.

  36. Dan

    Marvelous!

    My mother makes a wonderful beef stock and uses it to make (beef) Cottage Pie for my young sons! They can never wait to eat it!

    I know she scoops the marrow out of the bones and uses it in the stock, but she doesn’t roast first – this sounds like a great idea!

    I have a stock on the go right now – thanks for the great pictures!

  37. Anya

    Thank you Elise! I just put everything in the pot after browning the bones and the veggies.

    I accidentally discovered a way to avoid washing the cooking sheet: prior to putting everything on it, I lined the sheet with parchment paper, then laid out the bones and the veggies, and in the end when it was time to put them in the pot I got everything off of the parchment paper with a brush.

    A couple of modifications that I picked up on other websites: I added half-a-cup of vinegar for ~7.5 qt of stock and I spread a thin layer of tomato paste on the meaty bones prior to putting them in the oven – they said it would improve the flavor in the end.

    Great tips, thanks! ~Elise

  38. Liane

    When you reduce stock, and a recipe calls for a certain amount, do you add water to get it back up to the right concentration?

    Yes. You can do that to taste. ~Elise

  39. Carolyn

    I am going to be making this delicious-sounding stock today. I’m wondering if there’s any reason I can’t use the stew beef once the stock has been made. Will it be overcooked? The bones and the stew beef are from grass-fed beef–and thus $$$$–so I’d like to get every bit of use out of the meat that I can. Thanks for the post and the great photos!

    Most of the flavor will have cooked out of the meat, but yes, you can easily eat the meat. ~Elise

  40. Gary

    I recently bought an electric smoker and was wondering if you had ever used smoked bones or meat in this recipe?
    I am thinking of trying it using oxtail bones and smoking them for a couple of hours the next time I do a briskit then using the bones and some of the leftover meat in your recipe.
    I just wonder if the smoke flavor will be too overpowering.

    I have had a soup made with a clear broth that had been made from smoked pork bones. It was the most outrageously wonderful soup I have ever eaten. So I would say go for it. ~Elise

  41. KJ

    I’ll second GraceFace on the seullongtang – it’s definitely made from beef bones and boiled until the bones are practically disintegrating. To mask the unique animal scent, you’ll add ginger. It’s not a particularly complex dish in terms of ingredients, but it takes a lot of dedication (skimming and watching for several hours).

    There’s a similar dish called gomtang, but it uses more meat and less of the bones (no leg bones like you might in seullongtang). It’s also usually cooked for a lesser amount of time, so no disintegrated bones here. Sometimes you’ll let the bones sit in a bowl of water overnight to drain excess blood before boiling. (I blame these soups for my abysmal failure at making beef stock the first time around; didn’t caramelize the bones at all, so my French Onion Soup wasn’t really all that rich).

    Either way, you’ll get a healthy dose of calcium, and you’d be surprised at how delicious it can actually be. They’re rather savory and in some ways hearty (lots of collagen). Even if you don’t order these the next time you’re at a Korean restaurant, keep in mind: Korean markets will often have beef soup bones at MUCH lower prices than supermarkets will (I got a giant bag for only about five bucks, whereas some stores I’ve visited charged eight dollars for a measly handful of bones).

  42. andrew

    I am going to try this stock right now, just have to go get some meat and veggies since I already have the bones. One thing I wanted to add/ask – when the stock has finished cooking, it will take a while to cool to room temp (longer than 2 hours, the cut-off point for food safety). Alton Brown puts his finished hot stock in an ice chest (I am just going to put it in an ice bath in my sink) to help it cool more rapidly and avoid contamination. Just a thought… anyways, never made stock before, so I am excited to see the results!

    Remember that the heat from cooking the stock has killed anything that would be problematic, just seal the jar after you pour the hot stock into it. If you want to use an ice bath, let the jar of stock cool down enough, so that it is warm, not hot, to the touch, before putting it in the ice bath. Otherwise the differences in temperature could cause the glass of the jar to shatter. ~Elise

  43. Rebecca

    Can you tell me how to store and use the beef fat for cooking? Is it the same as bacon fat? I usually store that on the counter, but I usually use it up pretty fast so I am not sure how long or how to store the beef fat!

    Hi Rebecca, I so not save beef fat for cooking, but here is a link on cooking with beef tallow that you might find useful. ~Elise

  44. denise

    I am making my first batch of beef stock. This is fabulous! I am doing it in my crockpot, however, I like the idea of the pressure cooker instead. Faster is better with my busy schedule! I know NOTHING about pressure cookers. What size and brand would work for beef stock? When I researched a few it talks about a gadget inside that holds the canning jars. I do not need that, correct?

    thanks for your help! I think I will always make my own stock from now on!

  45. Penny

    We have a spell of weather coming in, so I decided to make the 8-hour version of this overnight. Even though it was gloomy when I woke up, I was giddy about having a giant pot of this amazing stock! Now just have to decide which of the soups or stews to orchestrate…

  46. Stephanie

    thanks for the post…cant wait to try it out

    how long will it keep if stored in the fridge or freezer?

    In the fridge if you keep the fat layer on? 2 weeks. Without fat layer, one week. In freezer, several months. ~Elise

  47. olivia

    So can I put this directly into my slow cooker/crockpot? I always brought it to the boil first and then transferred to the slow cooker. I think maybe bringing it to the boil quickly is not a good idea?

    If you are trying to create a clear stock, then it’s best to heat the water slowly. ~Elise

  48. olivia

    I have tried beef or lamb bone broth a few times but each time it ends up with a bitter burnt taste. I either use bones from a previous roast or fresh bones that I gently roast in oven (and don’t let them burn), put in filtered water with some vinegar, onion, carrot and celery, bring to boil, skim the impurities, then transfer to my crockpot/slow cooker for a day or two. What could I be doing wrong? I’m losing hope that I can do this :-( but I really want to have homemade bone broth.

    I’ve never heard of using vinegar when you make stock. Seems to me that the acid in the vinegar could possibly leach out minerals from the bones that would make the stock bitter. ~Elise

  49. Karen

    I followed this recipe to the letter- and this was awful. Tasted watery and now trying to doctor it up. I was so disappointed as I went to Whole Foods for fresh, organic ingredients, had the bones sliced as in the picture – don’t know what went wrong -but for the money and time this just wasn’t worth it.

    It’s stock, not soup. You use it as a base for soups, not on its own. Use it as a base for French onion soup for example. ~Elise

  50. Sam

    Thank you for this it was so helpful. I just wanted to point out one thing. It always dangerous to let food cool to room tempter if it had meat our dairy in it. You need to cool it as fast as you can. Get it in a shallow pan or casserole pan and put it in your frig, even you freezer. Just get it cold fast. Thank you again.

  51. Shelene

    We usually invest in a whole beef every year but I am never completely sure what to do with the soup bones. Now, I am excited to go grab a few to thaw and get busy making stock. Thank you very much!

  52. Allie

    Last time I made chicken stock it was fantastically delicious, and I drank most of it without modifying it in the slightest. From what I’ve seen from your replies to some peoples’ comments, however, is beef broth not like that? If not, how would I make it so? I’m pregnant and so far good soup stock has stayed down nicely and is nutritious, so I’m trying to expand.

    Thank you!

    That is correct. Homemade chicken stock has a very different taste than beef stock. Much easier to eat straight in my opinion. To make the beef stock more palatable, I would roast lot of onions with the bones, and then purée the cooked onions with the stock. ~Elise

  53. Chente

    Is the beef stock supposed to gel when you place in the fridge? I’ve heard that the stock is supposed to gel but my stock still had a liquid consistency.

    It sort of depends on the bones you’ve used and how much you’ve reduced the stock. If you used a lot of veal bones, then you might get some gelling. If not, then probably not. ~Elise

  54. Rebecca

    I love this recipe. My husband trapped an enormous snapping turtle and I decided to make my (cajun) grandmother’s recipe for turtle soup. The recipe called for beef stock which I have never made. I browned the turtle bones along with the beef bones. The soup turned out deliciously rich and smooth. This was my first turtle soup to make or eat and it was truly a delicious gourmet meal. Thanks for the specific instructions, pictures and tips from everyone in the comments thread!

  55. Lauren

    I’m making this right now! First time I’ve ever made broth – I’m more excited than I probably should be, but oh well. We’re doing German Bacon-dumpling soup tomorrow with some and Pho the next day.

  56. Sean

    Any issues with using beef feet for this? I make chicken stock with chicken feet and the gelatin that leeches out is wonderful. The mexican market near me always has beef feet and I’m curious to try.

  57. Sarah Lamando

    Hi Elise!
    I can’t thank you enough for sharing this recipe : ) I have Late Stage Lyme Disease, and was going through a rough time last week when my mother an I stumbled across your site…
    She made your beef stock over the weekend (following the recipe to a “T” (lol), and it was AMAZINGLY soothing and healing for me.

  58. Kate

    Can someone please explain why roasting ahead of time is important? I’ve always just boiled the raw bones. Does it make a difference from a health point of view?

    Roasting the bones creates browning which creates flavor. I don’t think it makes any difference from a health perspective. ~Elise

  59. Tammy

    Great Stock! I followed a few of the suggestions but mainly stuck to the recipe!

    1) PRESSURE COOKER! I don’t make stock any other way now!

    2) I have always seen my mom rub the bones with tomato paste and always done that so I did it here too.

    3) I tried the star anise, but was skeptical, so I only used a small piece – 4 arms. It was perfect… I’ll keep that ingredient but keep it at a small piece.

    It turned out to be an AMAZING stock! Way better and WAY less expensive than buying it!

    Thanks!

  60. Deb in Indiana

    Great recipe, Elise, and such clear directions, as always. Thanks!

    By the way, Trish in MO, some info on your 2-year-old question: it is quite possible to use a pressure canner to seal up pint and quart jars of beef stock, or beef broth with meat.

    In general, you reheat the stock to boiling, fill clean CANNING jars, adjust the lids, place in a pressure canner and seal the lid, bring up to pressure and process specified amount of time (less than 1/2 hour for broth or stock).

    If you want to do this, google for directions from only a .gov site (USDA has done research on safe canning for years), or from a pressure canner manufacturer, or from the Ball Blue Book (bible of home canners). There’s some scary advice out on the net, and it is important when preserivng low-acid foods like meats and soups to follow the directions carefully. If you do, there will be no problem.

    It is great to have jars of broth or meat in the pantry for quick use.

  61. Catherine

    When do you add salt for this? I presume it would be at the end, after draining right before serving?

    Yes. This stock by the way, is just stock. Not a seasoned broth. So you wouldn’t serve it straight. It would be the base for a soup with other ingredients and seasonings. ~Elise

  62. George R

    Great article, if i want to boil it down to concentrate do i have to wait until after cooling first time or can i just simmer longer in the initial process?

    You can simmer it longer in the initial process, but after it is strained. ~Elise