Ina Garten’s Beef Stock is a rich and flavorful base that adds depth to soups, stews, and sauces. Made with roasted beef bones, aromatic vegetables, and herbs, this homemade stock is the key to elevating your cooking. While it requires time to develop its robust flavor, the result is well worth the effort.

What is Ina Garten Beef Stock?

Beef stock is a savory liquid made by simmering beef bones, vegetables, and herbs for an extended period. Ina Garten’s recipe incorporates roasted bones and tomato paste for a deep, rich flavor that forms the foundation of many classic dishes.

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Reasons to Try Ina Garten Beef Stock

Rich and Flavorful: Homemade stock is far superior to store-bought versions.
Versatile: A perfect base for soups, stews, and braises.
Make-Ahead Friendly: This can be stored or frozen for future use.
Customizable: Adjust the ingredients to suit your preferences.

Ingredients Needed to Make Ina Garten Beef Stock

Beef bones – 6 pounds (a mix of marrow bones, shank bones, and oxtails)
Yellow onions – 3 large, quartered (leave skins on for color)
Carrots – 4, unpeeled and halved
Celery stalks – 4, halved
Tomato paste – 3 tbsp
Garlic – 1 whole bulb, halved crosswise
Fresh parsley – 1 bunch
Fresh thyme – 10 sprigs
Bay leaves – 3
Whole black peppercorns – 1 tbsp
Kosher salt – 1 tbsp
Water – 6-8 quarts

Instructions to Prepare Ina Garten Beef Stock

Roast the Bones and Vegetables:
- Preheat the oven to 425°F (220°C).
- Place the beef bones, onions, carrots, and celery on a large roasting pan. Drizzle lightly with olive oil and roast for 30-45 minutes, turning occasionally, until the bones and vegetables are browned.
Transfer to Stockpot:
- Transfer the roasted bones and vegetables to a large stockpot. Scrape any browned bits from the roasting pan and add them to the pot for extra flavor.
Add Tomato Paste and Aromatics:
- Add the tomato paste, garlic, parsley, thyme, bay leaves, peppercorns, and salt to the pot.
Simmer the Stock:
- Pour in enough cold water to cover the bones and vegetables (6-8 quarts).
- Bring the stock to a gentle boil over medium-high heat, then reduce the heat to low and simmer uncovered for 4-6 hours. Skim off any foam or impurities that rise to the surface during the cooking process.
Strain the Stock:
- Carefully remove the bones and large pieces of vegetables. Strain the stock through a fine-mesh sieve or cheesecloth into a large bowl, discarding the solids.
Cool and Store:
- Let the stock cool to room temperature. Skim off the fat that solidifies on top if desired. Store in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.

What Goes Well With Ina Garten Beef Stock?

Soups: Use as a base for French onion soup or vegetable beef soup.
Stews: Enhances the depth of flavors in beef bourguignon or pot roast.
Sauces: Perfect for making rich gravy or reductions.
Grain Dishes: Cook rice or risotto in beef stock for added flavor.

Key Tips for Making Ina Garten Beef Stock

Roast for Flavor: Roasting the bones and vegetables caramelizes them, creating a deeper, richer flavor.
Simmer Slowly: Low and slow cooking is key to extracting the best flavor from the bones.
Skim Regularly: Skim off foam and impurities during cooking to keep the stock clear.
Don’t Skip Cooling: Cool the stock quickly and store it properly to prevent spoilage.
Use a Variety of Bones: Combining marrow bones, shanks, and oxtails creates a balanced flavor and texture.

Creative Variations of Ina Garten Beef Stock

Add Wine: Include 1-2 cups of red wine for added depth and complexity.
Make It Spicy: Add dried chili peppers or crushed red pepper flakes for a spicy kick.
Include More Herbs: Add bay leaves, rosemary, or sage for a different herbaceous profile.
Make It Gelatinous: Add more collagen-rich bones like knuckles or joints for a thicker stock.

Storage Guidelines for Ina Garten Beef Stock

Refrigerate: Store in airtight containers in the fridge for up to 5 days.
Freeze for Longer Storage: Freeze in portions (use ice cube trays for smaller amounts) for up to 3 months.
Defrost Properly: Thaw overnight in the refrigerator or warm gently on the stovetop.

Nutrition Value

Calories: ~40 per cup (without added fats)
Protein: 5g
Carbohydrates: 2g
Fats: 1g
Collagen and Nutrients: Rich in minerals like calcium and magnesium

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FAQs

How Long Should You Simmer Beef Stock?

Beef stock should be simmered for 4 to 6 hours to extract the maximum flavor from the bones and vegetables. For even deeper flavor and a gelatin-rich texture, you can simmer it for up to 8 hours.

Can You Use Frozen Bones for Beef Stock?

Yes, you can use frozen bones to make beef stock. Thaw them slightly if needed, then roast as directed. Roasting frozen bones may take a few extra minutes to achieve the desired browning.

How Do You Store Homemade Beef Stock?

Store homemade beef stock in airtight containers in the refrigerator for up to 5 days. For longer storage, freeze the stock in portions using freezer-safe bags or ice cube trays for up to 3 months.

What’s the Difference Between Beef Stock and Beef Broth?

Beef stock is made by simmering bones, often with some meat and connective tissue, resulting in a richer and more gelatinous liquid. Beef broth is typically made with meat and has a lighter flavor and texture.