No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Beef Stock

  • yield: Makes 10 to 12 cups




  • 5 pounds beef with bones and marrow
  • 2 carrots, roughly chopped
  • 1 stalk celery, roughly chopped
  • 1 parsnip, roughly chopped
  • 1 dried bay leaf
  • 1 onion, unpeeled and halved lengthwise
  • Coarse salt and freshly ground pepper

Cook's Note

The stock may be frozen up to 4 months.


  1. Step 1

    Place meat and bones in a large stock pot. Add enough cold water to cover. Bring to a boil, then reduce to a very gentle simmer. Cook, skimming occasionally, until no more foam rises to the surface, about 1 hour. Add water if at any time the surface level drops below the bones. Remove any accumulated fat from the surface.

  2. Step 2

    Add carrots, celery, parsnip, and bay leaf. Place onion halves directly on the trivet of a gas-stove burner over high heat or on a grill. Turn the onion with tongs as the onion becomes golden brown. If you do not have a gas stove, place the onion on a baking pan, and broil in the oven, turning as each side becomes golden brown. Add onion to stockpot. Continue to simmer until the meat is tender, about 2 hours.

  3. Step 3

    Prepare an ice-water bath. Strain the stock through a fine sieve, or a cheesecloth-lined strainer, into a large bowl. Discard the solids. Transfer the bowl to the ice-water bath, and let the stock cool to room temperature.

  4. Step 4

    Transfer the stock to an airtight container. Refrigerate for at least 8 hours, and up to overnight so the fat collects on the top and can be removed.

Martha Stewart Living, February/March

Related Topics