Ina Garten Beef Stock Recipe

This Ina Garten Beef Stock is a rich and deeply flavorful base, which includes roasted beef bones and tomato paste. It’s a classic, foolproof recipe, simmered low and slow for the ultimate homemade broth.

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Ina Garten Beef Stock Ingredients

• 6 pounds beef bones (mix of marrow bones, shank bones, and oxtails)
• 3 large yellow onions, quartered (skins on)
• 4 carrots, unpeeled and halved
• 4 celery stalks, halved
• 3 tablespoons tomato paste
• 1 whole bulb garlic, halved crosswise
• 1 bunch fresh parsley
• 10 sprigs fresh thyme
• 3 bay leaves
• 1 tablespoon whole black peppercorns
• 1 tablespoon kosher salt
• 6–8 quarts cold water

How To Make Ina Garten Beef Stock

1. Roast the bones and vegetables: Preheat oven to 425°F (220°C). Place beef bones, onions, carrots, and celery on a large roasting pan. Drizzle with olive oil and roast for 30–45 minutes, turning occasionally, until browned.
2. Transfer to stockpot: Move the roasted bones and vegetables into a large stockpot. Scrape browned bits from the roasting pan and add them for extra flavor.
3. Add aromatics and tomato paste: Add tomato paste, garlic, parsley, thyme, bay leaves, peppercorns, and salt to the pot.
4. Simmer the stock: Cover with cold water (6–8 quarts). Bring to a boil, then reduce heat and simmer uncovered for 4–6 hours. Skim foam or impurities occasionally.
5. Strain the stock: Remove bones and vegetables. Strain the stock through a fine-mesh sieve or cheesecloth into a bowl. Discard solids.
6. Cool and store: Let cool to room temperature. Skim fat if desired. Store in airtight containers in the fridge for up to 5 days, or freeze for up to 3 months.

Recipe Tips

• What bones work best? Use a mix of marrow, knuckle, and meaty bones like shanks or oxtails for the richest flavor.
• How to make stock clear: Avoid stirring too much during simmering, and strain through cheesecloth.
• Can I make this in a slow cooker? Yes, cook on low for 10–12 hours after roasting the bones and vegetables.
• How to reduce fat: Chill the stock and skim off solidified fat.
• Can I reuse the bones? Yes, for a lighter second batch, though it will be less rich.

What To Use Beef Stock For

Homemade beef stock enhances soups, stews, and sauces with deep flavor:

• French onion soup
• Beef stew or chili
• Gravy or pan sauces
• Risotto or grain dishes
• Braising liquid for roasts

How To Store Ina Garten Beef Stock

Refrigerate: Store in airtight containers for up to 5 days.
Freeze: Freeze in portions (cups or ice cube trays) for up to 3 months.
Reheat: Thaw in fridge or warm directly on the stove.

Beef Stock Nutrition Facts

• Calories: ~40 kcal
• Protein: ~5g
• Fat: ~2g
• Carbohydrates: ~2g
• Sodium: ~350mg

Nutrition information is estimated and varies depending on bones and vegetables used.

FAQs

Can I skip roasting the bones?
Roasting adds depth and richness, so it’s highly recommended.

What can I substitute for tomato paste?
Use a small chopped tomato or leave it out entirely for a lighter stock.

Can I pressure cook this?
Yes, cook for 1.5 to 2 hours in a pressure cooker.

Is this stock or broth?
Technically stock uses bones, broth uses meat—this is a classic stock.

Try More Recipes:

• Ina Garten Caesar Dressing Recipe
• Ina Garten Apple Chutney Recipe
• Ina Garten Turkey Gravy Recipe