Making a rich beef stock

Making a rich beef stock

Preparation time: 25 minutes  |  Cooking time: 20 mins - 6 hours


1.5kg Tasman yearling beef bones
Variety of veggies: carrots, onions, celery, and garlic
10 black peppercorns
Sea salt- to taste
Thyme & bay leaves
¼ cup red wine 
Cold water


  1. Place chopped vegetables and herbs into a baking dish, then add the bones.
  2. Drizzle with olive oil and roast at 220°C until the bones are browned.
  3. Deglaze with red wine.
  4. Transfer the bones to a large heavy-based stockpot and add peppercorns, thyme and bay leaves. Cover with cold water.
  5. Cook for around 20 minutes, skimming off and discarding foam occasionally.
  6. For more concentrated flavour, simmer slowly for up to 6 hours. And for less monitoring, try using a slow cooker instead of a stockpot on the stove.  
  7. Strain carefully: set a colander inside a bowl and place in sink. Carefully pour in a little at a time using a fork to smash the vegetables to release any extra liquid.
  8. Cool stock to room temperature. Cover and refrigerate, skimming the fat from the surface, once solidified. Discard fat.
  9. Store it in the fridge for a few days or freeze in ice-cube trays so you're always ready to enrich soups, casseroles and stews. It couldn’t be easier!

Results may vary.