Over the past few years, you can find much better stocks now in the supermarkets.  These are great for quick cooking, however, there is just no replacing the real thing. To make a rich beef broth the secret is in the roasting.

This is the method that was taught to me at Tante Marie's Cooking School in San Francisco, where we would make a beef and chicken stock on Mondays to use for the rest of the week.  Never season your stocks with salt until you use them in your dish as reducing a stock with salt will essentially make it too salty.  

Also, always make the biggest batch of stock you can since it takes so much time and you can easily freeze any leftover for later use.

  • 4-5 lbs of beef bones (use a combination of 2-inch marrow bones and shank)
  • 1 tablespoon olive oil
  • 1 onion or leek, roughly chopped
  • 2 medium carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4-5 button mushrooms, sliced
  • 3 sprigs parsley
  • 3 sprigs thyme
  • 1 bay leaf
  • 2 garlic cloves


Preheat oven to 450 degrees.  Place beef bones in large roasting pan and place in oven for 30-45 minutes, turning bones halfway through.  In a large stockpot, heat oil over medium heat and add onion, carrots, and celery.  Saute for 3-5 minutes, add in roasted meat bones, and then cover with water.

Bring water up to a boil and skim fat off the top. Lower to a simmer and then add mushrooms, parsley, thyme, bay leaf, and garlic.  Allow to simmer for 4-5 hours, skimming fat occasionally.  Strain out vegetables and bones, reserving stock.  

Use in soups and sauces.

AuthorAmy Koch