Our Favorite Beef Stock
- PREP 15min
- COOK 4hrs 40min
- TOTAL 4hrs 55min
Since we use a pressure cooker for this beef stock recipe, the method is straightforward and requires much less time than stock made on the stove. When shopping for beef bones, look for good-quality, meaty beef bones. Beef knuckles, oxtail, neck bones, shanks, and ribs are all great options, especially if they have a bit of meat left on them. Since this broth cooks at high pressure for 4 hours, it is also considered a beef bone broth.
Equipment: We use a 6-quart Instant Pot for this recipe
You Will Need
1 ¾ to 2 pounds meaty beef bones
2 ½ tablespoons tomato paste
1 tablespoon olive oil
1 onion, sliced into 8 wedges
5 cloves garlic, smashed
5 sprigs fresh thyme
2 bay leaves
5 whole peppercorns
1 teaspoon fine sea salt
2 quarts (1893 ml or 8 cups) water
1/2 teaspoon Pickapepper sauce or Worcestershire sauce
Directions
Heat the oven to 375°F (190°C). Place beef bones into a large baking dish or pan.
Roast the bones for 10 minutes. Remove them from the oven, cool for a few minutes, and then rub them all over with the tomato paste.
Scatter the onion wedges and smashed garlic around the bones and drizzle them with olive oil. Roast the bones, onion, and garlic for 30 minutes.
Transfer the roasted bones, onion, and garlic to a 6-quart pressure cooker (we use an Instant Pot).
Pour a little of the measured water into the baking dish to deglaze. Use a wooden spoon to scrape anything stuck to the bottom and sides of the pan, and then pour it into the pressure cooker.
Pour in the remaining water (8 cups total), and then add the thyme, bay leaves, peppercorns, salt, and Pickapepper (or Worcestershire sauce).
Cook on high pressure (or use the soup/stock setting) for 4 hours. Allow the cooker to naturally depressurize, which will take around 30 minutes.
Use a fine mesh strainer and strain the stock. Allow to cool and refrigerate for up to five days or freeze for up to three months.
Adam and Joanne's Tips
- Storing: After making the stock, let it cool and refrigerate for up to five days or freeze for up to three months. When refrigerating the stock, leave the layer of fat that rises to the top as it cools. This layer of fat helps to keep the stock fresh. When you reheat, keep as much of this fat as you like. You can also cook with it.
- Freezing stock: To freeze the stock, store it in freezer-safe bags or freezer-safe canning jars. If you use jars, leave space (at least 1 inch) at the top to allow for expansion when the liquid freezes. You can also freeze stock in large ice cube trays. When they are frozen, transfer the stock cubes to a freezer-safe bag.
- Why do you roast the bones before adding the tomato paste? Roasting the bones for 10 minutes before adding the tomato paste gives the bones a longer roasting time while reducing the roasting time for tomato paste. With all the sugar in the tomato paste, it can burn.
- Pickapepper and Worcestershire sauce are umami-rich. Pickapepper is a little thinner and a bit sweeter than the more savory Worcestershire, but in this recipe, they are interchangeable.
- Stovetop stock: You can still make delicious beef stock on the stovetop. Roast the bones as directed, then simmer them gently with the other ingredients for 6-8 hours or longer if you have the time. Keep the simmer low and slow to prevent too much evaporation. The stovetop method may yield less stock than a pressure cooker, but the flavor will be just as fantastic. For an extra-rich broth, consider increasing the amount of beef bones and water (4-5 pounds bones, 10-12 cups water). No matter how you make it, homemade beef stock is always superior to store-bought!
- The nutrition facts provided below are estimates.