Beef Stock

I decided I needed to make my own beef stock! Not because I had any particular recipe to make with it, but just because I always make stocks and broths, so why not try this one? Plus, if I made this I could make beef barley soup, or even some pho like Steph made! And what better recipe to use than Alton’s? What would you make with beef stock?

Oh, and also it’s so good for you!

I’ve been thinking about purchasing a pressure cooker for quite some time. Zeke definitely thinks I should not have such a “dangerous” gadget in my kitchen. I’m pretty sure they’re not dangerous, but know absolutely nothing about them. I think being able to make stocks and soups in so little time would come in handy for me, as a very busy student/mom. Maybe over summer break I’ll have to do some research on this.

AB’s Beefy Broth, adapted from Alton Brown:


  • Vegetable oil
  • Salt and pepper
  • 3 pounds beef soup/marrow bones
  • 2 onions, peeled and quartered
  • 2 ribs celery, halved
  • 3 carrots, peeled and cut in half
  • 3 cloves garlic, peeled
  • 1 small bunch of parsley
  • 1 teaspoon black peppercorns
  • 2 quarts water


1. Preheat your stock pot or dutch oven over high heat.

2. Season the meat with oil, salt, and pepper. Brown in the pot (in batches if needed).

3. Add all the meat to the pot with the rest of the ingredients, and then add the water.

4. Bring to a boil.

5. Skim foam from the top.

6. Cover, lower the heat, and simmer for about 4 hours.

7. Line a colander or sieve with cheesecloth and strain out the solids.

8. Pour into two quart-sized containers. I froze both of mine for later use. What will you do with yours?