How to make Soup Stocks (Beef)

How to make Soup Stocks (Beef)

Soup stock is always a great thing to have on hand. Make a large batch and freeze some for later. Not only used for soups, but great other recipes or sauteing vegetables. Homemade broth is the best for a great risotto.


  • 4 or 5 lbs of meat(neck bones,pot roast, short ribs)

  • 1 onion quartered

  • 3 or 4 stalks of celery

  • 4 carrots quartered

  • 5 cloves of garlic crushed to release flavor

  • 1 16oz can of whole tomatoes cut up

  • 1 6oz can of tomato paste

  • 1/2 bunch of parsley

  • 1 tsp salt

  • 1 tsp black peppercorns

  • 1/2 tsp dried basil, oregano and thyme

  • 3 bay leaves

  • 8 quarts of cold water


  • Place meat,bone, onions, celery and carrots in a roasting pan.

  • Roast at 450 degrees for about 45 minutes.

  • Fill a stock pot with the cold water.

  • Add all the meat, bones and vegetables to the water.

  • Add parsley, tomatoes and tomato paste.

  • Wrap basil, oregano,thyme and peppercorns in a cheese cloth and tie. This will keep the herbs from floating all over while still getting the flavor.

  • Add salt.

  • Simmer for about 3 to 4 hours, again do not boil, simmer.

  • Refrigerate overnight then skim any remaining fat off the top and your ready to use.

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