Homemade Beef Stock

This recipe for homemade beef stock, courtesy of Martha's personal chef Pierre Schaedelin, is an excellent marinade for braised short ribs.

  • Yield: Makes 8 cups

Source: The Martha Stewart Show, November Fall 2007


  • 2 tablespoons olive oil
  • 2 pounds raw beef bones with some meat, such as shanks, ribs, and shins
  • 1 onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 rib celery, coarsely chopped
  • 1/2 head garlic


  1. Heat oil in a large Dutch oven over medium-high heat. Add bones and brown on all sides, about 5 minutes. Add onion, carrot, celery, and garlic; cook until lightly browned, about 5 minutes more.

  2. Add 10 cups of water and bring to a boil. Immediately reduce to a simmer, cover, and cook 1 1/2 hours. Skim surface and strain stock before using.

Cook's Notes

Keep refrigerated in an airtight container, up to 3 days.


Be the first to comment!