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A round stainless steel pan is full of beef stock made from roasted beef bones. The stock is a dark amber color and garnished with sage leaves.
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5 from 3 votes

The Best Homemade Beef Stock

This is the best beef stock you have ever had! Roasted beef bones and savory vegetables cook in the Instant Pot or stove top for a amazing, rich stock that is perfect for all your favorite recipes that call for beef stock.
I often double this recipe so that my oven roasting time can be used for two batches at once. Then I just leave on on the counter while I cook the first pan of bones in the Instant Pot. Or you can do one in the IP and one on the stovetop.
This makes about 8 cups of broth
Prep Time5 mins
Cook Time2 hrs
Roasting Time45 mins
Total Time2 hrs 50 mins
Course: stock
Cuisine: American
Keyword: beef stock, been bone broth, instant pot stock, stove top stock, oven roasted beef bones for stock, making stock in advance
Servings: 8
Calories: 29kcal
Author: Mirlandra

Ingredients

For Oven Roasting

  • 2 pounds beef bones (mixture of marrow, oxtail, shank, back ribs)
  • 3 stalks celery
  • 1 medium carrot (don't use if you plan to add stock to Asian cooking)
  • 1 large onion (sweet, white, yellow - whatever you have)
  • 3-5 cloves garlic
  • 1 teaspoon black peppercorns

For Simmering the Stock

  • 2 dry bay leaves
  • 1 bunch parsley stems (if you have some around)
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon butter (for stove top cooking)
  • 6 cups boiling water
  • 1 teaspoon sea salt optional

Instructions

Roast the Bones and Vegetables

  • Preheat oven to 400F. Break long vegetables like carrot and celery in half. Don't remove any of the onion skin - just cut the entire onion into quarters.
  • Arrange the bones, vegetables, garlic, and peppercorns on a sheet pan or cookie sheet. Roast in the preheated oven for about 45 minutes, turning once to allow browning on all sides.

To Cook the Stock in an Instant Pot (About 2 Hours 30 min)

  • Scrape everything into the Instant pot. Add the rest of the ingredients. If you are sensitive to salt you can season afterwards. (The butter is only used in the stove top method to prevent foaming.)
  • Set the IP for 120 minutes on high pressure. It will take about 10-15 minutes for the pot to come to pressure.
  • Do a manual or natural release.
  • Use a tongs to remove bones and veggies. Strain all the stock through a mesh strainer. Discard solids. Discard them. Pour broth through a sieve to remove herbs and any bone particles that remain. Skim fat from top are reserve for another purpose. Or refrigerate the broth and remove the fat after it has chilled.
  • Stock can be stored in the refrigerator for up to a week or frozen for up to six months.

To Cook the Stock on the Stovetop (About 4 Hours)

  • Scrape everything into stock pot Instant pot. Add the rest of the ingredients EXCEPT the water. If you are sensitive to salt you can season afterwards. (The butter is used in the stove top method to prevent foaming.)
  • Fill stock pot with hot water until bones are covered, plus 2". Bring to a boil on high, then turn down to a light simmer. Cook for about 4 hours. The butter will help keep broth from foaming. If water dips below the level of the bones add more water to keep them covered.
  • Use a tongs to remove bones and veggies. Discard them. Pour broth through a sieve to remove herbs and any bone particles that remain. Skim fat from top are reserve for another purpose. Or refrigerate the broth and remove the fat after it has chilled.
  • Stock can be stored in the refrigerator for up to a week or frozen for up to six months.

Nutrition

Calories: 29kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 322mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1388IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg