Nothing Beats the Rich Flavor of Homemade Beef Stock

Gather the ingredients. ​The Spruce / Zorica Lakonic Trim larger pieces of beef from bones and cut into 1-inch pieces. Heat the oven to 400 F. ​The Spruce / Zorica Lakonic Put the bones (i.e. neck bones, shanks, ribs, etc.) and beef pieces in a large roasting pan with the onions, carrots, and celery. Toss with the olive oil. ​The Spruce / Zorica Lakonic Roast for 45 minutes, turning a few times so the beef browns evenly. ​The Spruce / Zorica Lakonic Remove the beef and vegetables to a stockpot and set aside. ​The Spruce / Zorica Lakonic Pour off any excess grease and place the roasting pan over medium heat. Add the 1 tablespoon of tomato paste and cook, stirring, for 2 minutes. ​The Spruce / Zorica Lakonic Add 2 cups of water and bring to a simmer. ​The Spruce / Zorica Lakonic Add the tomato paste mixture to the stockpot, along with the remaining 3 quarts of water. If the water doesn't quite cover the bones, add a little more water. ​The Spruce / Zorica Lakonic Add the bay leaf, parsley sprigs, peppercorns, and thyme. ​The Spruce / Zorica Lakonic Put the stockpot over medium-high heat and bring to a boil. Skim off any foamy scum from the top. ​The Spruce / Zorica Lakonic Then reduce heat to the lowest setting and simmer for 3 to 4 hours. The stock should be flavorful and reduced slightly. If you want a richer, more concentrated flavor, cook longer to reduce more. ​The Spruce / Zorica Lakonic Strain through a cheesecloth-lined strainer into a large bowl. Cover and refrigerate until chilled. ​The Spruce / Zorica Lakonic Remove the solid fat from the surface. ​The Spruce / Zorica Lakonic Ladle into 1-, 2-, or 4-cup freezer containers or jars, leaving about an inch of headspace. ​The Spruce / Zorica Lakonic Refrigerate and use within 4 days or freeze for up to 3 months. ​The Spruce / Zorica Lakonic