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–+ servings
Homemade Roasted Beef and Mushroom Stock
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Homemade Roasted Beef and Mushroom Stock

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 16 hours
Total Time 16 hours 10 minutes
Servings 2 quarts +/-
Author Pam - For the Love of Cooking

Equipment

  • Baking Sheet
  • Stock Pot or Large Dutch Oven
  • Fine Sieve or Strainer
  • 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.