Homemade Beef Stock Recipe From Scratch

by Chef Jean-Pierre

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Homemade Beef Stock Recipe From Scratch | Chef Jean-Pierre (2)

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Classic Beef Stock Recipe

Hello friends! This is a re-make of our original stock recipe recorded 9 years ago. This one is in 4K it is the same recipe maybe with a few changes. It is a must-make and the base for so many recipes. I hope you like an. Be sure to make enough to freeze because you can store in the freezer for a very long time. That way you will have it when you need it. Let me know what you think in the comments below.

4.69 from 72 votes

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Recipe Ingredients

4 to 5 pounds Beef and/or Veal bones neck bones
2 pounds Beef and/or Veal trimmings optional; not needed if bones are very meaty
6 medium Onions skin left on, cut in chunks
2 small cans Tomato Paste
3 Leeks rinsed well to remove grit, cut into 1 inch pieces (use white and green part)
8 Carrots cut into 1 inch pieces
2 Celery stalks cut into 1 inch pieces
12 sprigs Fresh Parsley including stems
6 sprigs Fresh Thyme
2 large Bay Leafs
12 whole Black Peppercorns

Recipe Instructions

Makes 4 Quarts
Preheat Oven to 400°
Place the bones (in a single layer), and the onions in a large roasting pan.If you add the veal trimmings, scatter them around the bones.Using a spatula cover the bones with the tomato paste.Roast in oven 1 or 2 hours or until bones are golden brown on all sides.Remove roasting pan from oven and place browned bones in a large stock pot (16 to 24 quarts).
Add all remaining ingredients and add enough cold water to cover at least by 2 inches.Bring to a boil, then reduce the heat so that mixture just bubbles at agentle simmerand let cook forat least5 hours, better overnight.Turn off the heat and let the stock cool down for one hour so that it's easier to handle.
When the stock has cooled a bit, use a slotted spoon or tongs to remove the bones and cooked vegetables and discard. Strain the stock through a very fine sieve to remove any small particles.Don't worry about removing the fat floating on top of the stock. It's easy to remove when it is real cold.
Refrigerate overnight and the next day remove ALL visible and congealed fat.
Portion the stock into containers ‑‑ from ice cube trays to pint size.
Label and date containers, then freeze for many many months.

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Jason Freundon August 4, 2023 at 2:45 pm

Firstly, Chef J-P, my wife and I love you. You never stop making us laugh!
Thank you so much for sharing your knowledge and showing us how to cook amazing stuff. I’m doing a beef stock right now as I write this message. For years, I used to make the recipe my uncle from Nuits-Saint-Georges showed me. It’s very similar but uses little or no tomato at all. I tend to prefer more tomato as you suggest. I decided to roast all the vegetables with a little bit more tomato paste before adding in the pot.
All I can say right now is that the aromas in the house are just incredible. I can’t wait to make your steak au poivre and onion soup!
Merci mon ami !
Jason
Colinon May 17, 2023 at 1:13 am

I’m a big fan of your style as a chef and a presenter. My only wish is that you or your staff would appreciate that you have many followers outside of the USA. In other countries, we have no idea of the ancient imperial measurement system only used in the USA. Every time I make one of your recipes, I have to spend time converting Fahrenheit to Celsius, pounds to kilograms etc etc.
MsTakenon April 2, 2023 at 10:25 pm
This is my way, although I use maybe half the amount of paste. It’s excellent!
My adult daughter called me in tears, I was living in Hawaii, she in Oregon. Crying. “Mom what’d I do wrong?!”
She’d saved up several lbs of beef short rib flat bones. No meat, none, simply the bones slipt from tender meaty short rib meals. Not even the marrow was left in them! She’d placed them on a stockpot, added cold water and left it all day. LOLOLLL Came home to — the same thing she’d left: stone soup. A pot of simmering water with bare bones clanging around in it. We laughed so hard, and worse, she’d watched me a hundred times! “I thought I’d just add the beef by using the stock as a part of my steak sauce!” (The classic brandy cream stock sauce – with no stock!)
Stone soup. It actually happened. Ahaha I’m still grinning years later. She’s later become quite proficient, thank goodness.
Thanks for your great sense of humor, it’s sorely needed today. Bon chance and yes, God bless you, young man! 🙂 “Stay frosty!”
PS had to add that your tip on using a strainer + flour to thicken a thin liquid is so awesome. A “Why didn’t I ever think of that?!” moment. Many thanks! It can happen, and it’s a quick, perfect fix.
- Chef Jean-Pierreon April 5, 2023 at 4:00 pm
  Funny story! Thanks for sharing! 😊
json March 30, 2023 at 2:49 am

Hi Chef, as your method you told simmer the stock at least 5 hours, but can you let me know how long we should simmer to get the best taste. Thank Chef
- Chef Jean-Pierreon April 2, 2023 at 5:38 pm
  24 hours is best! 😊
Bruce Von March 23, 2023 at 11:42 am
Every recipe works. Now I always have homemade beef stock, chicken stock and marinara sauce in the freezer in labelled 2 cup deli containers. All of my sauces, soups and stews taste AMAZING, and I am finally learning how to cook in my 50s. I might even make a pilgrimage to Fort Lauderdale … from British Columbia, Canada 🙂
Ray Smithon January 15, 2023 at 2:05 pm
Hi Chef, trying this for first time. I guess I’m luckier than you as I’ve got an abbatoir close by to source some really meaty bones. Not bragging, just a suggestion for the rest of your followers. I look forward to tasting the stock tomorrow morning.
- Patricia Seedson January 16, 2023 at 4:42 pm
  I just now threw finished bringing my pot to a boil, now my question is to cover with a lid or not. What did you do? The recipe doesn’t say. By the way, I live in France, and the butcher actually has the neck bones right there in his case.
  - Chef Jean-Pierreon January 19, 2023 at 7:30 pm
    Never cover a stock. Water needs to evaporate to intensify the flavors! 😊
    - Sam Chartrandon February 6, 2023 at 2:29 pm
      
      Does it mean we can’t use or it’s not suggested to use an Instant pot pressure cooker? Thanks
      - Chef Jean-Pierreon February 18, 2023 at 5:10 pm
        Correct! The water must evaporate to condense the flavors! 😊
- patricia vallieron January 22, 2023 at 3:07 pm
  My hubby and I , along with our best friends are hooked on your videos and recipes. By far the best yet, simply remarkable! I cant stop talking about your site!
  - Chef Jean-Pierreon January 23, 2023 at 3:43 pm
    Thank you Patricia, you are very kind! And you have good taste 😁!
- Lider Tonyon February 23, 2023 at 4:40 pm
  Love your TV show n you are
  a great teacher Thanks 😊 God bless your life n family n camera guys HI from Puerto Rico
Gord Murphyon January 10, 2023 at 10:16 am

I am working on this right now. I can’t wait until it’s done so I can try some of your other recipes. I also have a whole chicken ready to make the chicken stock.
Peter Frankon December 21, 2022 at 9:39 pm
Chef Jean-Pierre, your way with food is always so natural. I am making beef stock now following your recipe and I know it will be great!
- Chef Jean-Pierreon December 24, 2022 at 1:02 pm
  Thank you Peter!
Paulon December 18, 2022 at 6:59 pm
For the recipe it says two celery stalks – is this correct, or is it meant two celery bunches? In the video it looks like a LOT more than two celery stalks.
Thanks!
- Chef Jean-Pierreon December 26, 2022 at 9:07 pm
  1 celery bunch depending on the size will work! More won’t hurt! 🙂
  - Paulon March 22, 2023 at 11:53 am
    Hello chef,
    What about the fat, can’t it be used for some kind of cooking? I don’t like to waste food if possible.
Sashaon November 17, 2022 at 9:54 am

I am doing this for over year now, and yeah it makes every meal special.
Thank you chef
- Chef Jean-Pierreon November 17, 2022 at 10:03 am
  Thank you, Sasha!
Julieon May 10, 2021 at 8:03 am
Just fabulous stockso tasty it makes everything special, thank ypu so much chef😋
Bob Gilloglyon February 20, 2021 at 8:03 am

Great stock
Bob Gilloglyon February 20, 2021 at 8:02 am
Makes a GREAT stock !!!!!

Homemade Beef Stock Recipe From Scratch | Chef Jean-Pierre (2024)