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Classic Beef Stock recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Classic Beef Stock

Serves 6
Cuisine: French
Category: Soups & Stews, Instant Pot
Call it a bone broth or a stock, either way this classic technique will make a rich beefy reduction perfect for soup or a comforting drink on a cold day. The same ingredients with a modified technique can be used for either a 6-quart pressure cooker/Instant Pot or an 8-quart stock pot. Pressure-cooked or simmered low and slow, this stock has much more flavor than any store-bought version.
Prep Time
10 mins
Other Time
2 hrs 30 mins
Cook Time
30 mins
Total Time
3 hrs 10 mins
Ingredients:
  • 3 pounds back ribs Certified Angus Beef ®
  • 1 pound Certified Angus Beef ® cross cut shank
  • 1/4 cup tomato paste
  • 3 ribs celery (6 ounces), washed
  • 2 small carrots (4 to 6 ounces), peeled
  • 1 large onion or 2 small onions (12 ounces), root removed
  • 2 teaspoons canola oil
  • 1 teaspoon sea salt or kosher salt
  • 3 dried bay leaves
  • 2 teaspoons black peppercorns
  • 3 quarts water
Instructions:
  1. ROAST BONES. Preheat oven to 500°F. Evenly coat beef shank and back ribs with tomato paste. Place on sheet pan lined with aluminum foil, roast 20 to 30 minutes until bones are deep brown, just shy of burnt. 
  2. PREP VEG. Cut celery, carrots and onion into 1 to 2-inch pieces (onion skin can be kept on). Add oil to pot/pressure cooker, heat to medium-low, add vegetables and salt; simmer 10 minutes until vegetables begin to soften.
  3. PRESSURE COOK. Add 3 quarts water and roasted bones to pot along with vegetables, making sure liquid doesn’t exceed max fill line of pot. Bring to boil, reduce heat, skim off and discard any foam and impurities that float to surface with ladle. Add bay leaves and peppercorns. Affix lid, set to high pressure and pressure cook for 2 1/2 hours. Allow to naturally depressurize for 30 minutes, vent steam, remove lid.
  4. OLD-SCHOOL ALTERNATIVE. Add 5 quarts water and roasted bones to pot along with vegetables, bring to boil. Once boiling, reduce heat, skim any foam and impurities that float to the surface with ladle. Add bay leaves and peppercorns to pot. Simmer on medium-low heat for 8 hours. Shank meat should be falling off the bone and liquid should reduce to about 3 quarts.
  5. STRAIN. Remove any large pieces of bones with tongs before straining stock through a large mesh strainer into a 4-quart container. Fat can be skimmed with a spoon or stock can be refrigerated overnight so that fat hardens and can easily be removed.
Author:
Certified Angus Beef ® Test Kitchen
Keywords:
bone broth, beef, stock, homemade, Instant Pot, stove top, easy, nutritious

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