Homemade Beef Stock Recipe

Make one of the most fundamental recipes in all of cookery with this rich and delicious homemade beef stock. Beef stock is a …


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About the Author: Chef Billy Parisi


  1. Amazing looking stock. I'll be trying this soon. I don't have much freezer space so I'll be looking up how to can it, if its possible. I would love to see a video on how to can different things. Im only cooking for one so having small batches would be helpful. Also, I would love to see a video on what to look for when shopping for veggies and meats. I'm new to all this fine cooking. But anyways, love the video, love the channel. Keep these great recipes coming.

  2. @Chef Billy Parisi spending a cold Blizzard day watching your videos…. again! I've done your chicken stock, I eat a lot of chicken.
    Thought I should learn how to do beef. I freeze it in quart bags, laid flat. Thanks for all of your videos!

  3. Looks good, but the red wine and garlic might set off the flavor of other dishes.

    You can deglaze with water or even a store-bought beef broth so you don’t have that red wine flavor in all of your dishes.

    Garlic can be added when you make the final product with the beef broth.

    I like that he didn’t include any salt.

    Finally, those bones don’t have much meet on them! I save and freeze my beef trimmings, then thaw and add them to the pan when I put it in the oven.

  4. Since you already have the Mason Jars, maybe you should try pressure canning your stocks. I do this all the time because I don't have the fridge/freezer space for all the stocks I make

  5. Thank you Chef Billy…a question..if you make a beef stock and it hasn't become gelatinous does that mean it's a lesser stock? Does the addition of red wine and tomato paste help extract gelatine from the bones?

  6. I made 10 liters of beef stock, then canned them for 25minutes as directed. Noticed small bubbles in each liter jar after a few weeks – discarded all… what did I miss?

  7. Sometimes I find veal neck bones at my local market; I watch for them, snap them up & keep 'em in the freezer!
    My parents taught me never to waste food and to use all of the animal, out of respect for the animals' sacrifice; we raised most of our own food, including meat.

  8. That was an awesome tutorial! Thank you. Great tip on not boiling your stock, I had no idea that caused it to be cloudy. I home can poultry stock but I need a good recipe for a full flavor, rich beef stock and I came to the right place! Can't wait to make this.

  9. Hi Chef Billy, with Red Wine if you're going to cook it down quite a long period of time, won't it acquire a bitter taste? So instead of the reds, can I use a fuller white wine such as sav blanc?

  10. Just wondering if I use this stock as a base for vegetable soup, and the soup will have carrots, onions, and celery in it, should I still use carrots, onions, and celery to make the stock?

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