American

Rich Roasted Beef Stock

A deeply flavored beef stock built almost entirely in the oven rather than simmered all day on the stovetop. The bones are roasted until deeply browned, followed by onions, carrots, celery, optional leek tops, and tomato paste before water and aromatics are added directly to the roasting pan. Several hours of slow roasting concentrate the stock while gelatin-rich bones give it body, producing about a gallon of rich, savory stock well suited to soups, braises, gravies, and sauces.

Prep

30 min

Cook

6 hr

Total

6 hr 30 min

Serves

8

Makes

1 gal

Difficulty

intermediate