Beef Stock

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Preparation info

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Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

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  • 3 kg beef stock bones*
  • 25 ml olive oil blend
  • 250 g onions – peeled and cut down the middle lengthways
  • 200 g carrots – diced
  • 200 g celery – diced
  • 85 g leeks – diced
  • 500 g tomato paste
  • 500 ml red wine
  • 5 litres cold water


In a roasting tray, roast the bones for 45 minutes in a 220°C oven until evenly browned on all sides. Add the olive oil to a pot and brown the onions over medium heat for 20 minutes to create a dark rich colour. Remove the onions from the pot and set them aside.

Cook the carrots, celery and leeks until well caramelised. Add the bones and the onion to the mirepoix (diced vegetables) and add the tomato paste. Brown the paste as you mix it through the vegetables and bones. Once it starts caramelising on the bottom of the pot add the wine and deglaze. Reduce it to a sticky consistency and add the water.

Bring the pot to a simmer and skim off any impurities and fat that rise to the surface. Simmer for 5–6 hours, skimming frequently. Strain and reduce to 3 litres.

* The bones you use are important – use meaty bones with cartilage, like knuckles, etc.

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