Homemade Beef Stock for French Onion Soup
Recipe GLPR6a4513875dfe93
A rich, deeply flavorful beef stock made from beef bones and oxtail, slowly simmered with aromatic vegetables, herbs, and red wine to create a luxurious foundation for French onion soup or other classic dishes. This full-bodied stock captures the essence of slow-cooked beef, perfect for restaurant-quality results at home.
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Ingredients
3 pounds beef bones, such as marrow bones or shin bones
3 pounds oxtail
2 tablespoons olive oil
2 tablespoons tomato paste
2 pounds unpeeled onions, quartered
2 large leeks, white and pale-green parts only, halved lengthwise and cut into 2-inch pieces
4 celery stalks, cut into thirds
3 large carrots, peeled, halved lengthwise, and cut into 2-inch pieces
8 garlic cloves, coarsely chopped
6 sprigs fresh flat-leaf parsley
4 sprigs fresh thyme
2 bay leaves
2 teaspoons whole black peppercorns
1 cup red wine
Directions
Preheat your oven to 450°F. Place the beef bones and oxtail on a large roasting pan and roast for 30 minutes until deeply browned. This step builds a rich, caramelized flavor foundation for your stock.
Remove the roasted bones and oxtail from the oven and set aside. Pour off any excess fat from the pan, leaving just a light coating.
Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add the quartered onions with their skins still on and sauté for 5 to 7 minutes, stirring occasionally, until they begin to develop color.
Add the tomato paste to the pot and stir well, cooking for 1 to 2 minutes to deepen its flavor and eliminate the raw taste.
Pour in the red wine and scrape the bottom of the pot with a wooden spoon to release any browned bits. Simmer for 2 to 3 minutes until the wine reduces slightly.
Transfer the roasted bones and oxtail to the stockpot. Add the leek pieces, celery pieces, carrot pieces, and chopped garlic. Fill the pot with cold water until all ingredients are submerged by about 2 inches.
Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer. Using a ladle or large spoon, skim off any foam and impurities that rise to the surface for the first 10 minutes of simmering. This clarifies the stock and improves its appearance.
Add the parsley sprigs, thyme sprigs, bay leaves, and black peppercorns to the pot. Stir gently to combine.
Reduce the heat to low and simmer gently for 8 hours, or until the stock has developed a rich, deep color and concentrated beef flavor. Maintain a very gentle simmer—you should see only occasional bubbles breaking the surface. Do not allow it to boil rapidly, as this can make the stock cloudy and muddy-tasting.
Strain the stock through a fine-mesh sieve or colander lined with cheesecloth into a large container, discarding all solids. Allow the stock to cool to room temperature.
Once cooled, refrigerate the stock for at least 4 hours or overnight. A layer of fat will solidify on the surface—you can skim it off if you prefer a leaner stock, or leave it for added flavor and richness.
Use the stock immediately for French onion soup or other dishes, or store it in the freezer in ice cube trays for convenient portions lasting up to 3 months.
