Roasted Beef Bone Stock

This is a cross between broth and stock because we do use raw bones, but no additional meat. Roasting the bones and vegetables really brings out the flavor. This needs a long time simmering – the longer, the better.

Roasted Beef Bone Stock
Recipe type: Soup
  • 5 lbs. beef marrow bones or similar raw bones
  • 4 Tbsp. tomato paste
  • 4 large carrots, chunked (or you can use a cup and ½ of baby carrots)
  • 2 large onions, cut in quarters
  • 4 celery stalks, cut in 4-inch lengths
  • 1 halved head of garlic or ½ of a cup of whole garlic cloves
  • 2 bay leaves
  • ½ bunch parsley (no need to chop)
  • ¼ bunch fresh thyme (no need to chop)
  • 10 peppercorns
  • 1 cup red wine or water
  • 8 cups water
  1. Preheat oven to 400°.
  2. Place marrow bones in a large, flat roasting pan.
  3. Make sure you have enough room for the veggies you will add later.
  4. Roast the bones for 1 hour.
  5. Remove from the oven.
  6. Spread tops of bones with tomato paste.
  7. Add the vegetables.
  8. Return to the oven and roast for another 30 minutes.
  9. Move all of the vegetables and bones to a stockpot or slow cooker.
  10. Pour off the fat from the bottom of the pan.
  11. Place the pan over 1 or 2 burners on the stove and set to medium.
  12. Add wine and gently scrape off bits of deliciousness from the pan.
  13. Pour all of this into the stockpot or slow cooker.
  14. Add 8 cups of water or just enough to mostly cover the bones.
  15. Stovetop: On high heat bring the mixture to a boil and then reduce to simmer. Cover and simmer for 8-12 hours. You can go longer on this with no bad results.
  16. Slow Cooker: Select high heat and let cook for 12-24 hours. You want all of the goodness of these bones!
  17. Pressure Cooker: Cook under pressure for 4-6 hours.



Nancy Jaworski

Nancy Jaworski is the chef and owner of My Chef Nancy, a personal chef and catering service in Fayetteville. Traveling and learning new culinary cultures are her passions.

February 14, 2016