Beef Stock - All Day affair.

This is the key to rich medium to dark sauces. For this, you’ll need some beef bones (knuckles preferrably), some veg, tomato paste, and flour. And a lot of time.

Since it is COVID time, I had to go to a few stores to get all the veg.


  • Enough beef bones to go no deeper than 2 layers in your largest pot (I get a large tray from my local butcher).

  • Tomato paste

  • Flour

  • Carrots, White Onion, Celery (enough to equal about 1/3 of the bone volume; 2 parts Onion: 1 part Celery: 1 part carrot)

  • Cold water

  • Peppercorns

  • Bay Leaves

  • Thyme sprigs

  • Some cheese cloth for straining.

Step 1: Roast the Bones

  1. Preheat the oven to 350°F

  2. Spread the bones onto an oiled baking sheet.

  3. Brush on some tomato paste and then sift over it a handful of flour.

  4. Put the bones into the oven to roast 30-45 minutes. Turn each 15 minutes or so. We are looking for a nice dark color BUT NOT scorch. We do not want any black burnt parts.

  5. While they are cooking, clean, peel, and rough cut the veg and put it onto another roasting pan and roast them until carmalized (turning frequently)

Step 2: Extract the Flavor

  1. Transfer the bones into the largest pot(s) you have, with no more than 2-levels. Leave the fat on the baking sheet.

  2. Cover with ice cold water.

  3. Add some full peppercorns, a sprig of garlic and a few bay leaves and bring to and almost boil. NEVER BOIL THIS.

  4. Reduce to a simmer and let simmer all day (~ 8 hours; a simmer is between 185°F and just less than boiling)

  5. Skim off all floaters and fat.

Step 3: Strain and Filter

  1. Take out some cheesecloth and filter the broth as many times as you can stand.

  2. Chill it down and refrigerate it overnight.

  3. Skim off the remaining fat that has coagulated and you are ready to go.