Ingredients Jump to Instructions ↓

  1. 2 lbs. meaty beef bones (shank, short ribs, shin bones)

  2. 2 lbs. cracked beef bones (knuckle)

  3. 2 carrots, chopped

  4. 2 celery stalks with leaves, cut into 2" lengths

  5. 2 onions, sliced

  6. 10 cups water

  7. 16 oz. can whole tomatoes, undrained, cut up

  8. 1-1/2 tsp. salt

  9. 1/2 cup chopped fresh parsley

  10. 1/2 tsp. dried thyme leaves

  11. 1 bay leaf

Instructions Jump to Ingredients ↑

  1. Place all bones in a large roasting pan and roast at 450 degrees for 30 minutes. Stir well, then add carrots, celery and onions and roast for 45-60 minutes longer, until bones are very deep brown, stirring mixture occasionally.

  2. Place roasted ingredients into a 8-quart stockpot. Spoon off fat from liquid in the roasting pan, then add 2 cups water to the drippings in roasting pan and heat and scrape to loosen any browned drippings. Add to pot along with remaining 8 cups water. Bring to a boil. Reduce heat and simmer partially covered for 1/2 hour. Skim off any residue that rises to the surface. Add remaining ingredients and simmer partially covered for 5 hours.

  3. Remove bones. Strain broth and add more salt, if needed. Cool uncovered in refrigerator. Skim fat from broth before using. This stock will keep for 3 days in the refrigerator, or will freeze up to 6 months. You can freeze it in ice cube trays, then pop out of the trays and store in a ziplock freezer bag.


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