Homemade Roasted Beef and Mushroom Stock
I always make homemade chicken stock and turkey stock, but recently made this homemade roasted beef and mushroom stock. 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 Stock
Ingredients:
- 4 pounds of 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
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.
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 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.
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 of 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.
Equipment
- Stock Pot or Large Dutch Oven
- 3 Quart Jars with Lids
Ingredients
- 4 pounds of 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
Instructions
- 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 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.
- 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 of headroom from the top of the stock to the top of the freezer-safe jars, so that as the stock freezes and expands, it will not break the container.
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!
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
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?
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
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. 😀
Having stock in the freezer is like money in the bank! I need to expand my stock-making and fill my freezer.
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.
I try to make my own stock whenever I can also. I like that you roasted the ingredients first. It add so much flavor. I am going to add mushrooms next time like you did.
You forgot the quantity of mushrooms in the printed recipe
Thanks for letting me know, John. I have fixed the recipe. I used 8 oz of button mushrooms.
Pam
We were on the same mission but I was making chicken stock. Fantastic recipe Pam
Fabulous Pam and homemade stock makes such a difference!!
Wishing you a gorgeous weekend,
Lia
I love making my own stock, great idea to add mushrooms for a great earthy flavour!
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.