Beef stock

This homemade beef stock is a total upgrade. Made with roasted beef bones, aromatics and herbs, then slow-simmered for hours, it delivers deep, savory flavor and serious nourishment. Packed with collagen and minerals, this stock is as functional as it is flavorful.

It’s a smart way to use up veggie scraps and stretch your ingredients, all while adding restaurant-level depth to your home cooking.

Why You’ll Love It

  • Deep, Savory Flavor – The long simmer pulls every ounce of richness from the bones.

  • Nutrient-Dense – Collagen, amino acids and minerals in every cup.

  • Versatile & Freezer-Friendly – Use in soups, stews, sauces or sip it straight.

Ways to Use It

  • Soups & Stews – Perfect for ramen, pho, French onion soup or chili.

  • Gravy & Pan Sauces – Adds bold, meaty depth.

  • Cooking Grains or Veggies – Swap water for instant flavor upgrade.

  • Mashed Potatoes or Rice – Infuses comfort foods with richness.

Pro Tip: Freeze in ice cube trays or small jars so you can pull just what you need.

Rheal Kitchen Talk

Beef stock takes a little time but hardly any effort. Roast your bones first for maximum flavor, then let the pot do the work. Apple cider vinegar helps break down the bones to release collagen and nutrients.

This stock freezes beautifully and turns even the simplest meal into something soul-warming and rich.

Once you make it yourself, the canned stuff won’t stand a chance.

Scroll down for the full recipe and bring this kitchen staple to life.

Back to blog
Beef Stock

Beef Stock

Rheal

Prep Time

10 up

Cook Time

4 plus

Category

Broths and Stocks

Great start for any recipe that you can make passively, use produce that is past its prime and save money all while making a stock superior to any store bought version. Cooking with ACV and for a long time will help break down the bones and to get the most flavor and nutrition out of it. Keeps great in the freezer.

Ingredients

  • 2-3 pounds of beef bones

  • 6-8 carrots

  • 1 head of celery

  • 3-4 yellow onions quartered

  • 1 head of garlic cut in half

  • any left over veggie scraps

  • (optional) bunch of herbs like rosemary, thyme or parsley

  • 2 tablespoon of salt

  • 1 tablespoon of peppercorns

  • 2-3 bay leaves

  • 5-6 cups of water ( or enough to cover vegetables in pot)

  • 2 tablespoons of ACV

Directions

  1. Add beef bones to the pot

  2. Wash your vegetables. I wash well and will often leave the skin on most thing except the outer layer of onion and garlic skin.

  3. Add your ACV, vegetables, herbs and spices to pot. Add your water fill to an inch or two above your vegetables but keep a few inches from the top of pot so it does not boil over.

  4. Add lid and bring up to a boil.

  5. Once boil has started bring down to med-low/low for at least 3 hours. The longer the better. I will often put on first thing in the morning and take off around dinner.

  6. Seal in airtight containers.Can keep up to a week in the fridge or up to 6 months in the freezer.