Ina Garten’s beef stock recipe is a foundational kitchen staple that elevates countless dishes with its deep, savory flavor. Made by simmering beef bones with aromatic vegetables and herbs, this stock provides a rich base for soups, stews, sauces, and braises. Its simplicity and robust taste make it an indispensable ingredient for home cooks seeking restaurant-quality results.
Ingredients
- 4 pounds beef bones (preferably a mix of marrow bones and knuckle bones)
- 2 medium onions, quartered (leave skin on for color)
- 2 medium carrots, peeled and cut into chunks
- 2 celery stalks, cut into chunks
- 1 head garlic, halved horizontally (no need to peel)
- 2 tablespoons tomato paste
- 1 cup dry red wine (optional, but recommended for depth)
- 10 cups cold water
- 2 bay leaves
- 1 tablespoon black peppercorns
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Salt, to taste (add at the end)
Instructions
- Preheat the oven: Set your oven to 450°F (230°C). This high heat is crucial for roasting the bones and vegetables to develop rich, caramelized flavors.
- Prepare the bones: Arrange the beef bones on a large roasting pan or rimmed baking sheet in a single layer. Roast for 30-40 minutes, turning bones halfway through, until they are deeply browned but not burnt.
- Add vegetables: Add the quartered onions, carrots, celery, and garlic to the pan with the bones. Roast everything together for another 20 minutes to caramelize the vegetables.
- Transfer to stockpot: Using tongs, transfer the bones and vegetables to a large stockpot. Pour any browned bits and rendered fat from the roasting pan into the pot as well. These bits add essential flavor.
- Deglaze the roasting pan: Pour the red wine into the hot roasting pan and scrape up any stuck-on browned bits with a wooden spoon. Pour this liquid into the stockpot. If not using wine, skip this step and add an equal amount of water.
- Add tomato paste and water: Stir in the tomato paste, then add 10 cups of cold water to the pot. Cold water helps extract gelatin and flavor from the bones slowly.
- Add herbs and peppercorns: Toss in the bay leaves, black peppercorns, thyme, and rosemary. These aromatics infuse subtle herbal notes without overpowering the stock.
- Simmer gently: Bring the mixture to a boil over medium-high heat, then immediately reduce to the lowest simmer possible. Skim off any foam or impurities that rise to the surface during the first 30 minutes to keep the stock clear.
- Cook low and slow: Let the stock simmer gently for 6 to 8 hours uncovered. The long cooking time extracts maximum flavor, gelatin, and nutrients from the bones and vegetables.
- Strain the stock: Remove the pot from heat and carefully strain the liquid through a fine-mesh sieve lined with cheesecloth into a large bowl or another pot. Discard solids.
- Cool and store: Let the stock cool to room temperature. Refrigerate overnight. The fat will solidify on top; skim it off if you want a leaner stock. Season with salt to taste before using.
Tips
- Bone selection: Use a mix of marrow and knuckle bones for a perfect balance of flavor and gelatin. Ask your butcher for beef soup bones or oxtails if marrow bones are unavailable.
- Roasting is key: Don’t skip roasting the bones and vegetables—it’s essential for the depth and color of the stock.
- Skimming foam: Regularly skim foam and impurities during the first hour of simmering to ensure a clear, clean-tasting stock.
- Storage: Cool the stock completely before refrigerating or freezing. Use airtight containers and leave some headspace to allow for expansion when freezing.
Serving Suggestions
Ina Garten’s beef stock is incredibly versatile and can be used as a base for numerous dishes. Use it to make classic French onion soup, beef stews, or braised short ribs. It also enhances sauces like demi-glace or gravy, adding richness and complexity. For a comforting meal, simmer vegetables and noodles in the stock for a hearty, warming soup. It’s perfect for risottos or to cook grains, imparting savory depth.
Variations
You can easily adapt this recipe to fit your pantry or flavor preferences. For a lighter stock, substitute some of the beef bones with veal bones, which produce a more delicate gelatin. Add a few dried mushrooms like shiitake during simmering for umami richness. For a spicier twist, toss in a few whole cloves or star anise. If you prefer a cleaner vegetable-forward stock, omit the tomato paste and roast the bones with just basic aromatics.
Storage and Reheating
Refrigerate beef stock in airtight containers for up to 4 days. For longer storage, freeze in portions (ice cube trays are great for small amounts) for up to 6 months. When reheating, thaw overnight in the refrigerator or gently warm frozen stock on the stovetop over low heat. Avoid boiling the stock once reheated to preserve its clarity and flavor. Always re-season with salt after reheating, as freezing can dull the taste.
Frequently Asked Questions
Can I use raw bones without roasting?
While you can technically simmer raw bones to make stock, roasting is highly recommended. Roasting caramelizes the bones and vegetables, developing deeper flavor and a richer color. Skipping this step results in a flatter, less complex stock.
How long can I simmer beef stock?
Simmering between 6 and 8 hours extracts the best flavor and gelatin from the bones without breaking down the stock too much. Longer cooking times (beyond 12 hours) can sometimes cause bitterness and overly concentrated flavors.
Is tomato paste necessary?
Tomato paste adds a subtle sweetness, acidity, and color that brightens the stock. It’s not absolutely required, but it greatly improves the final flavor profile, especially in beef stocks.
Can I make this stock in a slow cooker?
Yes, you can. Roast the bones and vegetables first, then transfer everything to a slow cooker with water and aromatics. Cook on low for 8 to 10 hours. Slow cookers tend to produce less evaporation, so you may need to reduce the stock afterward for concentration.
How do I reduce beef stock to make a sauce?
To concentrate flavor for sauces or demi-glace, simmer the strained stock uncovered over medium heat until it reduces by half or more to your desired consistency. Stir occasionally to prevent scorching.
What’s the difference between beef broth and beef stock?
Stock is made primarily from bones and is cooked longer to extract gelatin, resulting in a richer mouthfeel and body. Broth is typically made from meat and vegetables and cooked for a shorter time, yielding a lighter, clearer liquid.
By following Ina Garten’s method, you’ll create a deeply flavorful, well-balanced beef stock that will enhance your cooking for weeks to come. Whether you’re simmering a stew, enriching a sauce, or making a classic soup, this stock delivers the foundation every cook needs.
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