Stock from Roasted Beef Marrow Bones

Unlock the rich, robust flavors of homemade Stock from Roasted Beef Marrow Bones with this slow-simmered recipe that's a culinary staple for soups, stews, and sauces. Starting with deeply roasted beef marrow bones and caramelized vegetables, this stock boasts an intense depth of flavor and luscious texture. Infused with aromatic herbs like thyme and bay leaves, as well as a touch of tomato paste for added umami, this recipe delivers a gourmet base that elevates any dish. Perfect for meal prep, this nourishing stock can be refrigerated or frozen, making it a versatile and comforting addition to your kitchen repertoire. Whether you're crafting a hearty beef stew or a velvety sauce, this roasted bone stock is the secret to restaurant-quality meals.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 8

Ingredients

• 4 pounds beef marrow bones
• 2 medium carrots
• 2 stalks celery stalks
• 1 large yellow onion
• 4 cloves garlic cloves
• 2 tablespoons tomato paste
• 2 leaves bay leaves
• 1 teaspoon black peppercorns
• 3 sprigs thyme sprigs
• 4 sprigs parsley stems
• 16 cups water
• 1 tablespoon olive oil

Directions

Step 1

Preheat your oven to 450°F (230°C).

Step 2

Place the beef marrow bones on a large roasting pan. Roast for 30 minutes, turning once halfway through, until deep brown.

Step 3

While the bones are roasting, roughly chop the carrots, celery, and onion. Smash the garlic cloves, leaving the skins on.

Step 4

Remove the roasted bones from the oven and set aside. In the same pan, add the chopped vegetables and garlic. Drizzle with olive oil and spread evenly.

Step 5

Return the pan to the oven and roast the vegetables for 20 minutes, stirring halfway through, until caramelized.

Step 6

Transfer the roasted bones and vegetables to a large stockpot. Deglaze the roasting pan by adding a splash of water and scraping up any browned bits. Pour the liquid into the stockpot.

Step 7

Add the tomato paste, bay leaves, black peppercorns, thyme, and parsley stems to the pot.

Step 8

Pour 16 cups of water over the bones and vegetables, ensuring everything is fully submerged.

Step 9

Bring the stock to a gentle simmer over medium heat. Skim off any foam or impurities that rise to the surface.

Step 10

Reduce the heat to low, cover slightly with the lid ajar, and simmer for 8 hours. Check occasionally to ensure the liquid level remains above the ingredients, adding water as necessary.

Step 11

Strain the stock through a fine-mesh sieve or cheesecloth into a large bowl. Discard the solids.

Step 12

Let the stock cool to room temperature. Once cooled, refrigerate it. Skim off the solidified fat layer before using.

Step 13

The stock can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition Facts

Serving size	(6085.9g)

Amount per serving	% Daily Value*
Calories	14573.1

Total Fat 1546.3g	0%
Saturated Fat 668.3g	0%
Polyunsaturated Fat 1.5g
Cholesterol 2159.1mg	0%
Sodium 555.7mg	0%
Total Carbohydrate 42.7g	0%
Dietary Fiber 10.6g	0%
Total Sugars 18.2g
Protein 134.9g	0%

Vitamin D 0IU	0%
Calcium 568.4mg	0%
Iron 17.5mg	0%
Potassium 1585.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 95.1%

Protein: 3.7%

Carbs: 1.2%