How to Make Beef Bone Stock

There are no shortcuts to great cooking. It all rests on great ingredients, plenty of salt and fat, and stocks, such as this beef bone broth recipe. Stocks are the foundation of everything we do in the kitchen. The difference they make might seem subtle at first, and yes, a skilled cook can produce tasty food without them, but stocks add a depth that’s impossible to replicate. They separate the good from the great.

The process is simple and fills your kitchen with the enticing aroma of simmering bones, herbs, and spices. Get into the habit of making a large batch every week or two, and freeze it in smaller portions, ready to use as needed. Trust me, your cooking will improve exponentially, whether it’s soups, broths, beans, lentils, stews, pies, ragùs, or gravies. Its uses are endless.

Having great stock on hand also opens the door to the world of classic sauces for steak and chop dishes. From Diane to peppercorn, all the way to a deeply savoury Bordelaise, these are classics for a reason, and they all rely on the quality of the stock at their base.

So, make stocks part of your culinary routine and align yourself with the great chefs of the world. You and those you cook for will be all the happier for it.

Ingredients

2 kg Beef Bones for Broth
2 fresh bay leaves
5 sprigs of fresh thyme
2 tsp black peppercorns
1 star anise
2 carrots, peeled and halved
2 onions, peeled and quartered
1 garlic bulb, halved

Method

Preheat your oven to 200°C.
Place the beef bones on an oven tray and roast in the oven for 25-minutes.
Carefully transfer the bones, plus the fat, to a large pot. Cover with cold water and set over a high heat.
Once boiling, skim off any foam and scum with a ladle and then add all the other ingredients.
Turn down the heat so the stock is at a very gentle simmer. Cook like this for 4-5 hours.
Remove the stock from the heat and leave to sit for 30-minutes, then pass through a sieve.

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George Ryle

For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.