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.
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 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 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.