Classic Meat Stock
Equipment
- 12-quart (12 L) stockpot
- Fine-mesh sieve
- Large roasting pan
- ladle,
- Measuring cups
- oven
- Storage containers
Ingredients
- 1.8 kg meaty beef veal, lamb, or venison bones
- 1 tablespoon tomato paste
- 1 large onion roughly chopped
- 2 large carrots roughly chopped
- 2 celery stalks roughly chopped
- 4 garlic cloves peeled and crushed
- 2 bay leaves
- 2 teaspoons whole black peppercorns
- ¼ bunch fresh parsley
- 4 sprigs fresh thyme
- 2 liters cold water
Instructions
- Preheat the oven to 450°F (230°C).
- Arrange the bones in a large roasting pan and roast for 15 minutes.
- Brush or stir the tomato paste over the bones until evenly coated.
- Add the onion, carrots, celery, and garlic to the roasting pan and roast for another 10 minutes.
- Transfer the roasted bones and vegetables to a large stockpot.
- Add the bay leaves, peppercorns, parsley, thyme, and cold water.
- Bring the stock slowly to a gentle simmer over medium heat.
- Reduce the heat to low and simmer gently for about 3 hours, skimming off any foam and impurities that rise to the surface.
- Strain the stock through a fine-mesh sieve into heatproof containers.
- Cool the stock quickly before refrigerating.
- Remove the solidified fat from the surface before using or freezing.
Notes & Wine Advice
Recipe Notes
Roasting the bones and vegetables first develops a deeper color and a richer, more complex flavor. Keep the stock at a gentle simmer rather than a rolling boil to produce a clear, clean-tasting broth. Freeze the stock in small portions so it’s easy to use when making soups, sauces, and stews. Homemade stock can be refrigerated for up to five days or frozen for up to three months.Wine Advice
This recipe is a cooking staple rather than a finished dish, so no wine pairing is necessary. Use the finished stock as the foundation for meat sauces and braised dishes where the appropriate wine can be selected later.Nutrition values
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About This Recipe
Classic Meat Stock is one of the most valuable foundation recipes in traditional cooking. Slowly simmered from roasted bones, aromatic vegetables, and fresh herbs, it develops a deep, rich flavor that simply cannot be matched by store-bought stock cubes or concentrates. Whether you’re preparing hearty soups, silky sauces, braised meats, or flavorful gravies, a well-made homemade stock forms the backbone of countless classic recipes.
Why You’ll Love Classic Meat Stock
This homemade meat stock develops incredible depth through roasting the bones before simmering them slowly with vegetables and herbs. The result is a clear, rich stock that’s perfect for freezing in portions and using whenever a recipe calls for superior flavor. Browse our Basic Recipes, Meat Recipes, Soup Recipes, French Recipes, and Sauce Recipes for more inspiration.
How To Make Homemade Meat Stock
Roast the bones with tomato paste and vegetables to caramelize their natural sugars before transferring everything to a large stockpot. Add herbs, peppercorns, and cold water, then simmer gently for several hours while regularly skimming away impurities. Finally, strain the stock through a fine sieve and cool it quickly before storing. This slow process produces a beautifully clear stock with outstanding flavor.
Using Classic Meat Stock
Use this homemade meat stock as the base for soups, stews, casseroles, gravies, pan sauces, braised meats, risottos, and many other savory dishes. It adds depth and richness that instantly elevates everyday cooking.
Storage Tips
Store Classic Meat Stock in airtight containers in the refrigerator for up to five days or freeze for up to three months. Freeze in smaller portions or ice cube trays for convenient use. For additional food safety guidance, visit the FDA Food Safety website.
Once you’ve made homemade stock from scratch, you’ll immediately notice the difference it makes. Rich, aromatic, and incredibly versatile, Classic Meat Stock is a kitchen essential that rewards the extra time with exceptional flavor in every recipe.