How to Make the Ultimate Everyday Beef Stock at Home (Crock Pot Edition)

Hi there, curious cooks! If you’ve ever sipped on a rich, velvety beef stock and thought, I could live on this, then buckle up, because we’re about to show you how to make your own from scratch. The best part? You don’t need fancy equipment—just a trusty crock pot, a little patience, and a love for deep, savory flavors. Let’s turn some humble bones into liquid gold.

Why Make Your Own Beef Stock?

Store-bought stock? It’s fine in a pinch (if not increasingly difficult to find - most commercially available options are broths not stocks - more on the distinction can be found here), but even if you can find it, making it yourself unlocks unparalleled depth of flavor and gives you full control over the ingredients and the fullness of the finished product, and saves you money! Plus, it’s a beautiful way to honor every part of the animal and reduce food waste. 

Throughout culinary history, bones have been cherished for their ability to impart rich flavors and nutrients to dishes. From the bone broths simmered by our hunter-gatherer ancestors to the marrow delicacies savored in 18th-century European cuisines bones have played a pivotal role in traditional cooking.

In modern times, and especially in the US, the convenience-driven shift towards boneless cuts has led to bones being frequently discarded or overlooked. This not only diminishes the depth of flavors in our meals (and makes it way harder to cook a good steak) but also represents a missed opportunity for sustainable cooking practices.

For farmers, effectively utilizing and marketing these offcuts can significantly enhance profitability. While specific data on the profitability of selling animal bones is limited, some quick back of the envelope math implies farmers could take home up to $100 more per head of cattle they raise if consumers bought the bones at fair market prices. This can provide farmers with additional income, helping to offset losses from unexpected animal deaths and contributing to the overall sustainability of their operations. By choosing to purchase and cook with bones, consumers can support farmers' efforts to utilize the entire animal, promoting a more sustainable and economically viable food system.

But the beauty is, you don’t always have to go out of your way to buy bones to make broth. Brent and I almost always make our broth with the leftover bones from bone-in steaks, oxtails, and shanks that we’ve cooked up over the last month or so. We save up the bones in bags in our freezer until we have enough to make a batch of stock. 

If you don’t have the freezer space for this, we suggest buying bones at your local grocer or butcher. There are a few different types of bones to be aware of: Marrow bones are the more well-known bone that comes from the femur. You’ll often see a marrow bone cut ‘canoe style’, which means the bone has been split lengthwise to expose the marrow inside. Marrow bones are delicious and incredibly versatile (more on this later!), but they are not actually the bones most well suited for broth. Marrow bones lack the connective tissue that provides gelatin, which is critical to achieve an unctuous, rich broth. Plus, the high fat content in the marrow can sometimes lead to oily broth, especially if not skimmed properly during cooking. If you want to use marrow bones in broth production, we highly recommend balancing with some of the other types of bones mentioned below!

Knuckle bones, in our opinion, are the perfect bones for nearly all broth needs. Knuckle bones come from the shoulder and knee of the cow, and because those areas are worked more than the femur (think about how often you use your shoulders and knees during the day!), they are rich in collagen. Collagen is what dissolves to create gelatin during the cooking process, which gives your broth a rich and thick consistency. You can usually find knuckle bones for $2-4/lb, which means you can whip up more than a gallon of bone broth for less than what it would cost for you to buy one 16oz carton (with an unparalleled flavor and texture)!  

The final bone option we’ll mention is meaty bones. These are the bones from the neck, leg, or tail of the animal - neck bones, shanks, and oxtails are great options for making broth since there is a bit more meat on the bone (pun intended). If you’re looking for a wobbly, full bodied stock we suggest using knuckle bones. But seriously, don’t overthink it. The beauty of making your own stock is that it’s pretty hard to mess up. Use the bones, veggies, and aromatics you have on hand, add some water and let the crock pot do its thing. Taste the results every so often until you’re happy with the taste and texture, then happily dance your way to the stock motherland! 

What You’ll Need:

• 3-4 lbs beef bones (we’d recommend knuckles, but you can mix in marrow and meaty bones if you’re targeting a different taste/texture profile)
• 1 large onion (quartered, skin on)
• 2 carrots (roughly chopped)
• 2 celery stalks (roughly chopped)
• 5-6 garlic cloves (smashed, skin on)
• 1 tbsp apple cider vinegar (helps extract all that bone goodness)
• 2 bay leaves
• 1 tsp whole black peppercorns
• A handful of fresh herbs (we love parsley and thyme, but feel free to get creative)
• Water (enough to cover the bones)

The Steps:

1. Roast the Bones (Optional but Worth It): Preheat your oven to 450°F. Spread the bones on a baking sheet and roast for 30-60 minutes, flipping halfway through. This step adds incredible depth to your broth, so don’t skip it unless you’re really pressed for time.
2. Load the Crock Pot: Add the roasted bones to your crock pot along with the onion, carrots, celery, garlic, bay leaves, and peppercorns. Toss in your herbs and pour in the apple cider vinegar.
3. Fill with Water: Pour in enough water to cover the bones by about an inch, but don’t overfill—leave room for simmering magic.
4. Set It and Forget It (Kind Of): Set your crock pot to low and let it simmer for at least 48 hours. Yes, 48 glorious hours. This slow simmer allows the bones to release their nutrients and flavors fully. Every 12 hours or so, skim off any foam or fat that floats to the surface to keep your broth clean and clear.
5. Strain the Broth: After 48 hours, carefully strain your broth through a fine mesh sieve or cheesecloth into a large bowl. Discard the solids (or give them to your pup if it’s safe!). Sherburne the dog loves a good beef marrow bone!
6. Cool and Store: Let the broth cool to room temperature. Transfer it to jars or containers and refrigerate. Once chilled, a layer of fat will form on top—you can skim it off and save it for cooking (hello, next-level roasted potatoes) or leave it for extra richness.

Pro Tips:

• Add a Flavor Boost: For a richer broth, throw in a splash of soy sauce or a couple of dried shiitake mushrooms during the simmering process.
• Freeze It: Freeze broth in ice cube trays for handy portions to toss into soups, stews, or sauces.
• Use It Everywhere: Replace water with broth when cooking grains or make an out-of-this-world gravy - your taste buds will thank you.

Why It’s Worth It

Once you’ve gone through the effort of making your stock, don’t be shy about using it in everything! Homemade stock is a healthier, cheaper alternative to store-bought options—liquid gold you can enjoy guilt-free, like Brent and I do.

Need inspiration? Here are some ideas:

• Make Louisiana staple Yakamein.
• Whip up a homemade risotto for your S.O.
• Use it as the base for a hearty vegetable soup.
• Sip it as a mid-day snack for a comforting boost.
• Create a luscious pan sauce to drizzle over roasted meats.

Making beef stock at home is more than just a recipe—it’s a small act of love for yourself, your family, and the planet. You’re transforming something that might otherwise go to waste into an extraordinary, versatile staple. So grab those bones, simmer away, and let the magic happen.

Happy simmering,
Amanda & Brent