Homemade Beef Stock

The difference between stock and broth is that stock is made with bones and broth is made with meat

Good to know

So this is a true stock because it’s made with leftover beef bones.  I pressure cooked them but not before slow roasting them in the oven.  This makes such a difference, roasting the bones brings out the meatiness and another layer of flavor

I’m using 1 1 /2 pounds of beef bones leftover from our Rosemary & Garlic Porterhouse Steak recipe

Place the bones, 1 onion, quartered and 2 large or 4 small tomatoes, halved on a sheet pan in the oven that has been preheated to 400 degrees F

Drizzle with olive oil and a sprinkle of kosher salt and black pepper

Roast for one hour.  Man this smells good

Place the bones and veggies in a pressure cooker with 4 garlic cloves, 2-3 bay leaves, a tablespoon of kosher salt and a teaspoon of black pepper

Add in 8 cups of water and one cup of red wine

Cover and cook for 45 minutes according to the pressure cooker instructions

Use natural release to let the pressure come down

Strain the bones and veggies out, discard and refrigerate the stock overnight

This is an optional step.  I like to separate the fat layer that rises to the top of the stock when it’s chilled

Before using, skim the fat off of the stock and restrain through a fine sieve

This delicious homemade beef stock can be used in so many different recipes

Check out our Beef Barley Soup

Tools used to make this recipe

Instant Pot Multi-Functional Pressure Cooker

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