If you’ve been into real food for any amount of time,
…then you’ve probably heard lots of people reference homemade beef stock or bone broth (or homemade beef broth).
Why People Love Homemade Beef Stock (or Homemade Bone Broth)
First off, homemade bone broth is one of the most nourishing things you can make. Homemade beef stock promotes healthier digestion, reduces inflammation, inhibits infection, and promotes healthy bones and joints.
Secondly, homemade beef stock is much healthier and more nourishing than store-bought beef broth or stock. Even those “organic” store broths are just missing the mark. They might not be loaded with the typical MSG, but they are missing out on all the nutrition of homemade bone broth.
And finally, homemade bone broth or beef stock incredibly frugal and simple to make. Where else can you turn leftover bones and scraps of veggies into such a valuable food item? If you know how to toss ingredients into a slow cooker and press the start button, then you can do this!
I prefer to use my slow cooker when making homemade stock. It can definitely be done with a regular stovetop, but I don’t trust myself to leave a simmering pot on my stove for 24 hours without causing a huge mess or burning something down…
There are many different ways to make beef stock, but here I how I do it. Making homemade beef stock is definitely not an exact science, and personally, I think it is one of the easiest real food components you can make.
Learn more Old-Fashioned & Heritage Cooking Tips…
I am passionate about making from-scratch foods in my kitchen. If you are interested in learning through videos and guidebooks, I have my Heritage Cooking Crash Course, where I teach you how to make all sorts of heritage foods like homemade broth, gravy, breads, how to use a both a waterbath and pressure canner, how to make fermented foods, and more.
I also have my The Prairie Homestead Cookbook, where I share simple, easy, and delicious recipes for heritage cooking in the kitchen. I hope my cookbook inspires you in the kitchen!
Homemade Beef Stock Recipe
- 2-3 lbs of beef bones (any bones will work, but I especially like knucklebones and oxtails, since contain a large amount of gelatin, which makes homemade beef stock especially nourishing)
- 3 carrots, coarsely chopped
- 3 celery stalks, coarsely chopped
- 1 large onion, coarsely chopped
- 6 cloves of garlic
- 10 black peppercorns
- Salt (to taste–I love this one)
- Fresh or dried herbs of your choice (my favorites are beef stock seasonings are rosemary, thyme, sage, and bay leaf)
- 3 tablespoons apple cider vinegar
- Cold water
Homemade Beef Stock Frequently Asked Questions:
Can you eat the vegetables that are left after the stock is strained?
I supposed you could, but we don’t. I figure that all the “good stuff” has pretty much been leached out of them, so I don’t imagine they would taste like much. However, the chickens love them, as well as the bits of meat that have fallen off the bone.
Why are we trying to make the stock have gelatin?
Not only is gelatin a trademark of a well made, gourmet stock, it also is incredibly good for you. Gelatin has been found to boost the immune system and assist with digestion, as well as having a myriad of other benefits. Eating chicken soup when you are sick may not be an old wives tale after all (providing you are eating real soup, not the stuff in the red and white can).
What if my stock DOESN’T have gelatin?
No worries– that happens to me sometimes, too. The beef stock will still be delicious and nourishing.
Why use vinegar?
Adding vinegar to your beef stock is said to help to extract gelatin and nutrients from the bones. I have never been able to taste the vinegar in the finished product and I don’t believe it effects the flavor much, if at all.
Can I do this with chicken?
Absolutely! Homemade chicken stock is just as nourishing and tasty as homemade beef stock. You can find instructions for homemade chicken stock here. And here’s a tutorial for homemade pork broth as well.
There is one downfall to making stock at home– if you allow it to simmer all night, it’s likely the smell will cause you to wake up hungry. But, I think that hardship is worth all the valuable nutrients that homemade stock brings to a real food kitchen. 😉Print
How to Make Beef Stock
- Beef bones- Knucklebones and oxtails which are rich in gelatin
- Variety of veggies: Carrots, onions, celery, and garlic are my staples
- 10 Black peppercorns
- Sea Salt- to taste (I use this one)
- Basil, Oregano, Rosemary, Thyme, Parsley, Sage, or other herbs and seasonings of your choice
- 1/4 cup Apple Cider Vinegar
- Cold Water
- Preheat oven to 350 degrees F
- Brown the bones in a shallow roasting pan (this step adds a nice flavor)
- Wash and coarsely chop your veggies
- Dump veggies and bones in slow cooker
- Season with choice of herbs and spices: **Tip: don’t over salt, you can always add more seasoning later
- Cover with cold water
- Add 1/4 cup apple cider vinegar (helps the bones release minerals and gelatin)
- Set your slow cooker (or pot on the stove) to high and allow stock to come to a boil before reducing heat to low and simmering 12-24 hours
- When house smells incredible, it’s ready to strain
- I set a colander inside a bowl and place in my sink and carefully pour in a little at a time using a fork to smash the vegetables to release any extra liquid
- You can use your stock right away in a delicious soup, store it in the fridge a few days, freeze or even can it!
More Kitchen Tips:
- Best Resources for Safe Canning
- How to Make Milk Kefir
- Cooking with Salt: My Best Tips for Using Salt in the Kitchen
- How to Grind Your Own Flour