Hearty Homemade Beef Stock

1. Preheat Oven

First, preheat your oven to 400°F (205°C).

2. Roast Beef Bones

Place the beef bones on a heavy-duty baking sheet or roasting pan. Pop the bones in the oven and roast them for about 25 minutes until they turn a nice brown.

3. Add Vegetables to Roast

After 25 minutes, turn the bones over and add the carrot, onion, and celery to the pan. Continue roasting everything together for another 25 minutes.

4. Transfer to Pot

Once the vegetables have roasted, transfer the bones and vegetables to a large pot.

5. Add Herbs and Water

Add the black peppercorns, thyme, tomatoes (if using), parsley, and water to the pot. Bring the mixture to a boil over medium-high heat.

6. Simmer the Stock

Once it reaches a boil, reduce the heat to a low simmer and let it gently simmer for about 6 hours. Skim off foam with a spoon to keep the stock clear. Check liquid level occasionally and add more water if needed to ensure the bones stay submerged.

7. Strain and Cool

After 6 hours, strain the stock through a strainer to remove the bones and vegetables. Let the stock cool, then skim off any fat that rises to the top.

8. Store the Stock

Cover the stock and refrigerate it for up to a week or freeze it for longer storage.