Beef Stock

Beef Stock, Step by Step

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1. Heat the oven to 220°C / 430°F. Smear the bones with the tomato puree, add the onions, carrots and celery to a roasting tin and roast for 40 minutes.

   Mark done Start 40 min timer

2. Tip everything into a large pot, add the water, bay and peppercorns and bring slowly to a simmer. Skim off the scum.

   Mark done

3. Simmer gently for 4 hours. Strain, cool and skim off the fat. Keep in the fridge.

   Mark done

Tips for Making Beef Stock

• Roast the bones until deep brown.
• Scrape up the browned bits from the tin.
• Keep the heat low throughout.
• Skim the fat once it is cold.

What to Serve with Beef Stock

• Beef stew
• French onion soup
• Gravy
• Red wine sauce

Leftovers and Storage

Keeps in the fridge for up to 4 days, or freeze it in tubs for up to 3 months.

Beef Stock FAQ: Common Questions

Beef Stock Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.