Reviewed: Oct. 25, 2009

I followed several other suggestions, roasted the bones for 5 hours turning every 30 minutes, then for the last 1-2 hours added vegies. put all in the crockpot for 24 hours along with fresh parsley, thyme and onions from the garden. also added to the crockpot cheese rinds, which add fabulous flavor to any stock, as well as peppercorns, garlic, and fennel seed.

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Joy

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Oct. 7, 2009

Very rich, flavorful stock. I made a double batch and used some to make chicken and rice b/c I was out of onion soup mix and the rice tasted so much better with the stock.

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ByMarce

Cooking Level: Intermediate

Home Town: Lima, Ohio, USA

Living In: London, Ohio, USA

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Reviewed: Sep. 29, 2009

Absolutely the ONLY way to make stock. I made a huge batch and froze some for future use. It is perfect for those who have allergies to soy and other ingredients found in premake broth and much tastier. Thanks for sharing.

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GrandmaB

Cooking Level: Expert

Living In: Olympia, Washington, USA

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Reviewed: Jul. 8, 2009

I must have done something wrong. I baked the bones for a solid hour, did everything the recipe said, and honestly this didn't taste very beefy at all! It tasted more like vegetable stock than beef stock. I used normal marrow/soup bones, had nice fresh vegetables, everything seemed okay. I'm not sure what I did wrong, but this recipe wasn't very good.

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Kat

Cooking Level: Beginning

Home Town: Winfield, Missouri, USA

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Reviewed: Jun. 21, 2009

Made it as read except I roasted the bones for an hour before preparing the stock and added extra potato instead of parsnip. There was a ton of fat that congealed on the top when I let it cool, which I skimmed off. So don't leave out that step.

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kfcooke

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Reviewed: Apr. 20, 2009

I roasted the bones with tomato paste on them for one hour, then added to a pan with onion, leek, celery and carrot - brought to a boil then put in my crock pot hoping that it would still turn out. Needed to use a little more soup bones as it tasted more like vegetable broth when it got done, but it worked great for a soup the next day with leftover roast pieces, celery and angel hair pasta. It is very time consuming but it is worth it. Mine seemed fine using the crock as oposed to a stock pan all day (didn't want to babysit the stove)I let it sit in the fridge overnight and the fat was easy to skim off the top. Thank you for the help!

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Angellina

Cooking Level: Intermediate

Home Town: Dowagiac, Michigan, USA

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Reviewed: Jan. 5, 2009

At last: a recipe contributor who knows the difference between beef stock and beef broth. Broth is made by simmering bones and beef pieces. Stock is made by roasting the bones first. They are two totally different foods. This one is excellent. Great for all kinds of recipes, but it makes an especially good French onion soup.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Jan. 2, 2009

fantasic flavours hands down beats store bought broth. browned bones as recomended at a lower temperature for about 4 hours then threw it all into a slow cooker for about 24 hours. strained everything out and let sit in the fridge over night so I could remove the fat. used it for french onion soup for a party and was told it was the best anyone had ever had :) will definitly make as often as possible

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chrissy vancouver

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Reviewed: Dec. 1, 2008

Yummy! However I realized that I didn't really want a soup-curry. I wanted regular thick curry so I added 4 heaping tablespoons of flour. I also added 3 carrots (peeled/sliced) and bell peppers. I followed someone's idea of only 4 cups of broth and 2 heaping tablespoons of curry powder. DELICIOUS! At first it is not as spicy, but have some milk by because as with other curry, your mouth begins to flame up after a few bites!!

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MissPile

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Reviewed: Sep. 7, 2008

Very good although I found it to be very mellow. It also didn't seem to make a whole lot, which isn't bad but for the time it takes to do it, I was hoping for a little more. I also found that you have to add a lot more water than specified and add water as you go along otherwise the bones/veggies will burn. Also, I was skimming the fat off as I went just so that I could ensure that it was clear and not cloudy.

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Megzie

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Apr. 20, 2008

i've made my own beef-bone stock for yrs, but never thought to roast the bones until i stumbled across this recipe. i used whatever was on sale: beef marrow bones, and beef spare ribs, didn't have any parsnips so i omitted them. Added a whole bulb of garlic along with the roasting part. The stock came out AMAZINGLY AWESOME. The roasting gave the stock a whole new dimension of flavors and gave the stock a beautiful caramel color that my previous bone-stock recipes lacked. The roasted garlic scent was very obvious, i thought it added depth to the stock, but it might be too overpowering for non-garlic lovers. But overall, it's a beautiful stock that's worth the effort.

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Zaya

Cooking Level: Intermediate

Home Town: Singapore, Central Region, Singapore

Living In: San Diego, California, USA

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Reviewed: Apr. 7, 2008

wow, who would think that so much flavor could be rendered from bone? Thanks for the wonderful recipe. it was easy to follow and the results made my soups sing!

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Lady Linda

Cooking Level: Expert

Home Town: Charlotte, Michigan, USA

Living In: Jackson, Michigan, USA

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Reviewed: Apr. 4, 2008

Great Recipe... I Just bought regular beef bones from my local Meat Market and it worked out great!!!

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Mike E

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Reviewed: Mar. 12, 2008

I think this is the only way to make ALL soup stocks (turkey, ham and chicken). I usually use only the celery, carrots, peppercorns and a whole onion (with skin on, it adds color)and discard it all after simmering. Thanks for posting, your soups will never have more flavor. m

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TUCKER

Living In: Calgary, Alberta, Canada

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Reviewed: Feb. 19, 2008

I used whatever tired old veggies I had in the fridge, as well as whatever beef bones, old stewing beef, etc I had in the freezer. I made a huge pot to freeze in tubs for other recipes. After letting it cool and sit in the fridge for the night, I skimmed off the fat, discarded the veggies and bones and I shredded all the meat that was left to make chili in the slow cooker today.

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Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Feb. 10, 2008

Marvelous! Such a wonderful, easy thing to make. I left out the parsnips, because I never buy such things, as well as the tomato and garlic (because my son is allergic, sigh). I also, on the recommendation of my butcher, tossed in a couple of nice short ribs to add extra flavor, and I added about a teaspoon of paprika to give some of the punch that garlic would have given it. I used potato peelings instead of the potato flesh and roasted the bones/ribs/carrots/onions for a little over an hour at 400 degrees. I also let it simmer for a good bit longer than 5 hours to let it reduce. A wonderful result, and the house smelled amazing all day!

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IVOIRIENNE

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Reviewed: Feb. 1, 2008

Used rutabaga instead of parsnip. Dried parsley instead of fresh. 1 pack beef short ribs instead of bones. Added shredded meat back in at end. Used to make clear broth soup for sick family. Discarded celery/potatoes/rutabaga. Saved carrots. Added brown rice at end. jason loved it!

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Jrhome

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Reviewed: Nov. 7, 2007

First time making beef stock and this worked GREAT. I had 3 pounds of soup bones so adjusted accordingly. After chilling overnight to solidify the fat, I had beautiful jellied stock. I took 4 cups of stock and added 4 cups of water and made a vegetable beef soup that was FANTASTIC, rich and velvety broth.

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Endiqua

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2007

Good decent basic beef stock. Easy to make.

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Louis G.

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Reviewed: Dec. 16, 2006

Amazing! My first attemp at homemade stock. This recipe wasn't complicated at all and great for a day cleaning around the house. I used beef ribs baked for an hour then basted them with tomato paste, added veggies and roasted an addl 30 minutes. DH was totally blown away. You cannot get this from a can. Thanks Wolverine!

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I peddle blooms

Cooking Level: Intermediate

Home Town: Dade City, Florida, USA

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Basic Beef Stock

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