Basic Beef Stock

This staple stock works in a variety of recipes and takes little effort aside from a bit of patience.

Serves: 8Hands-on: 10 minutesTotal: 5 hours 10 minutesDifficulty: Easy

Serves: 8


  • 8 black peppercorns
  • 5 sage leaves
  • 4 thickly sliced large onions
  • 4 medium carrots, peeled and thickly sliced
  • 4 small stalks celery, thickly sliced
  • 2½ quarts water
  • 2 ribs from cooked beef rib roast, fat trimmed
  • 2 bay leaves
  • 1 parsnip, peeled and sliced


  • Combine all the ingredients in a Dutch oven. Cover and simmer on medium-low heat for 3 hours, stirring occasionally.
  • Strain the stock through a double-layer of cheesecloth, discarding the solids. Refrigerate 2 hours until chilled. Remove fat from surface of stock.
  • Refrigerate the stock and use within 1 week or freeze.