Kittencal's Rich Homemade Beef Stock (OAMC)

Prep Time
Cook Time
5h 30m
Ready In

Recipe: #84

September 03, 2011

"Brushing the bones with tomato paste then oven roasting will produce a darker richer tasting stock, I strongly recommend not to skip this step, if you want you can roast the bones days ahead and refrigerate until ready to make the stock or you can even freeze them until ready to use, you will need a 12-quart stockpot for this... containers can be thawed in the fridge or thaw in the microwave."

Original is 30 servings


  • Serving Size: 1 (35.6 g)
  • Calories 27.8
  • Total Fat - 1.4 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 4.1 mg
  • Sodium - 548.4 mg
  • Total Carbohydrate - 2.5 g
  • Dietary Fiber - 0.5 g
  • Sugars - 1 g
  • Protein - 1.4 g
  • Calcium - 7.4 mg
  • Iron - 0.2 mg
  • Vitamin C - 2.3 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Place the bones on a greased baking sheet and brush lightly with tomato paste on all sides (use only tomato paste not tomato sauce).

Step 2

Bake at 350 degrees F turning once during baking.

Step 3

Bake for about 25 minutes on each side or until browned.

Step 4

Place in the large stock pot along with remaining ingredients, then add in enough water to cover; bring to a gentle boil over medium heat (this may takes about 30 minutes to bring to a boil).

Step 5

When the stock is boiling reduce heat to low (if cooked on high boil the stock will be lighter in color and less concentrated) and simmer on lowest heat for about 4-6 hours.

Step 6

Allow the stock to cool, then place the pot (with all ingredients left in) and refrigerate for 1-4 days.

Step 7

Remove the bones, then stain the liquid.

Step 8

Freeze in plastic containers for up to 3 months (I use plastic cottage cheese or sour cream containers).

Step 9

Can thaw in the fridge or thaw in the microwave.


No special items needed.

2 Reviews


Wow! This stock sure lives up to its name! I doubled the recipe and canned 7 qts and had a dutch oven full that I made soup with. I strained it off once to get the solids out and then strained it twice more through cheesecloth, as I wanted a clearer stock so I can make consomme. And when the bones had finished roasting, I made a pint of the most incredible gravy, that I could have stood there with a spoon and hoovered the whole thing. Thank you so much for sharing your recipe. It will be used often Kitten!


review by:
(11 Jan 2013)


I made this over a year ago and it is THE BEST EVER Beef Stock. After roasting the bones I slow cooked them in two crockpots (I had a lot of bones) all day and night. Then I ladled in to ice cube trays and froze. I used those cubes all year long in anything and everything that called for beef broth/stock so I can tell you from experience they will last longer than a few months and the flavor of the stock elevated even the simplest of dishes to something extraordinary. I just recently used my last cubes and plan on making it again soon. This has really become one of my favorite "secret ingredients" in beef dishes and is a Must Try.


review by:
(9 Nov 2011)

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