No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Beef Stock

  • Yield: About 2 quarts


  • 3 pounds beef bones, sawed into two-inch pieces if possible
  • 1 pound stew beef
  • 2 medium yellow onions, unpeeled, halved
  • 2 carrots, peeled, cut into one-inch chunks
  • 2 ribs celery cut into thirds
  • 3 unpeeled garlic cloves
  • 5 parsley sprigs, with stems
  • 1 bay leaf
  • 1 gallon water


  • Preheat the oven to 400 degrees. Spread the bones on a roasting pan and roast for 30 minutes. Add the onions and carrots, and continue roasting for 30 minutes longer, stirring the meat and vegetables once or twice. Remove from the oven and place all of the roasted ingredients in stockpot or kettle. Deglaze the roasting pan with two cups of water and pour this liquid over the meat and vegetables. Add the remaining water and ingredients to the stockpot. Bring the mixture to a boil. Boil for 15 minutes, and then reduce the heat to medium-low and simmer for 4 hours. At the end of the 4 hours, pour the entire contents of the stockpot through a colander or sieve. Cool. Chill the stock overnight and then remove the fat that has accumulated on the surface. Stock is ready to use or freeze.

Recipe Details