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Homemade Roasted Beef and Mushroom Stock

Homemade Roasted Beef and Mushroom Stock

I always make homemade chicken stock, but I realized the other day that I have never made beef stock, yet I use it all the time. I had a hankering for some beef stew recently so I decided to make a roasted beef and mushroom stock that I could use in my stew. I bought some beef marrow bones from the grocer along with a couple of short ribs. I roasted the bones with the mushrooms and veggies for a while before simmering the stock for 15 hours. My house smelled incredible! The stock turned out to be a beautiful color, rich in taste and had a nice depth of flavor. I will not be buying store-bought beef stock again, that’s for sure.

Homemade Roasted Beef and Mushroom Broth

How to Make Homemade Roasted Beef and Mushroom Stock

Preheat oven to 400 degrees. Coat a baking sheet with cooking spray. Place the bones on the tray along with the mushrooms, carrots, onions, garlic, and a few fresh thyme sprigs. Drizzle with a bit of olive oil and season well with sea salt and freshly cracked pepper, to taste.

Homemade Roasted Beef and Mushroom Broth

Place into the oven and roast the marrow bones, turning occasionally, until browned, 35-40 minutes.

Homemade Roasted Beef and Mushroom Broth

Transfer to a large stockpot; add cold water to fill the stockpot 1-2 inches above the bones. Pour off fat from the pan, add ½ cup water, and stir, scraping up browned bits; add liquid to the pot along with parsley, thyme, bay leaves, and black peppercorns. Bring to a boil, reduce heat, and simmer for 12-15 hours, occasionally skimming foam and fat from the surface. DO NOT STIR while it’s simmering. It will break up the veggies and make the stock very cloudy.

Carefully scoop out the bones and veggies with tongs or a slotted spoon and Discard. Place the entire stockpot into the refrigerator with the lid off for at least 4 hours.

Homemade Roasted Beef and Mushroom Broth

Scoop off the layer of fat and discard. Pour the stock through a fine sieve that is also topped with cheesecloth. Pour into glass jars and refrigerate until used.

Side Note: If freezing, leave an inch headroom 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.

Homemade Roasted Beef and Mushroom Stock

 

Homemade Roasted Beef and Mushroom Stock

 

Yield:About 2 quarts  

Total Time: 16 hours  +/-

Ingredients:

4 pounds beef marrow bones
3 short ribs
8 oz button mushrooms
3 peeled carrots, cut into large pieces
3 celery stalks, cut into large pieces
2 halved peeled onions, cut into large pieces
1 head of garlic, skins removed
Olive oil, to taste
½ bunch flat-leaf parsley stems
5 sprigs thyme
2 fresh bay leaves
2 tsp peppercorns

Directions:

Preheat oven to 400 degrees. Coat a baking sheet with cooking spray. Place the bones on the tray along with the mushrooms, carrots, onions, garlic, and a few fresh thyme sprigs. Drizzle with a bit of olive oil and season well with sea salt and freshly cracked pepper, to taste.

Place into the oven and roast the marrow bones, turning occasionally, until browned, 35-40 minutes.

Transfer to a large stockpot; add cold water to fill the stockpot 1-2 inches above the bones. Pour off the fat from the pan, add ½ cup water, and stir, scraping up browned bits; add liquid to pot along with parsley, thyme, bay leaves, and black peppercorns. Bring to a boil, reduce heat, and simmer for 12-15 hours, occasionally skimming foam and fat from surface. DO NOT STIR while it’s simmering. It will break up the veggies and make the stock very cloudy.

Carefully scoop out the bones and veggies with tongs or a slotted spoon and Discard. Place the entire stockpot into the refrigerator with the lid off for at least 4 hours.

Scoop off the layer of fat and discard. Pour the stock through a fine sieve that is also topped with cheesecloth. Pour into glass jars and refrigerate until used.

Side Note: If freezing, leave an inch headroom 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.

 

Recipe and photos by For the Love of Cooking.net

 

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14 Comments

  1. Looks delish. Do you ask the butcher for the marrow bones or were they available in the meat section? I don’t recall ever seeing them, but then again, I wasn’t looking either. I can imagine how wonderful your house smelled!

    1. Bugaboo,

      I went to the butcher and asked. They gathered together enough for me to use in this recipe. Most butchers are very helpful!

      Cheers,
      Pam

  2. I love making beef stock and your sounds wonderful but bones and short ribs are so expensive, I can hardly afford to make it. What do you think your 2 quarts of beef stock cost you versus purchased stock? Did all the short rib meat go into the stock or were you able to use some for another meal?

    1. Ann,

      The bones cost me about $12. I happened to have a couple of the short ribs in my fridge that needed using up, so I threw them in as well. I did salvage the meat (which wasn’t much) from the short ribs and threw it in some marinara and served it over pasta the following day.

      It very well may be more economical to buy beef stock, however, the homemade stock tastes so much better!!!

      Pam

  3. Um, why have I not thought to make my own beef stock either?! Looks delicious. My late husband used to love bone marrow bones – I’d make them for football Sunday with garlic toasts. 😀

  4. Sounds like it was a terrific project! I always cook the bones left over from roasts to make soup, and then vacuum seal and freeze them for the next time a kid visits with his/her dog. Most dogs love me. For daily use, I have been using the Better than Bouillon base, combining 2 parts meat to one part vegetable for whatever amount I need (gravy, etc). It’s better than most of the alternatives, but not as good as homemade.

  5. Great idea. I am definitely going to try this. I make chicken stock all the time using Costco rotisserie carcasses and vegetable stock using the peels and ends, etc from prep work for other dishes but I have never made beef stock.