How To Make A Rich Beef Stock/ Broth

A key ingredient in the pantry of any chef or home cook is a Traditional Beef Stock. It is used as a base for stews and added to braises and sauces.  It is also a great way to utilise bones. It is economical to make and freezes well, so it can be broken down into portions to use accordingly.

You can adjust these ingredients according to availability and still achieve a desirable result that is fresher, tastier and healthier than something off the shelf. Ingredients in this recipe can also be combined with your traditional family recipe to get the taste buds tingling!

Here is the Equipment required:

• Roasting pan
• Wooden spoon
• 1x Large Pot
• 1x Small pot ( enough to hold the water only )
• Large Oven baking dish
• Cheesecloth
• Sieve/ Strainer
• Oven
• Colander
• Jug


• 2kg Beef bones, A combination of marrow & chuck bones cut into pieces is ideal for maximum flavour ( Be sure to ask your butcher to cut them to suit your requirements! )
• 1kg Beef Osso Bucco
• 2 medium onions peeled & cut into quarters
• 2 large carrots cut into 4
• 4 strands of celery (with leaves, cut into 2-inch pieces)
• 3 tablespoons extra-virgin olive oil
• 3-4 Litres of Water
• 250ml red wine
• 1 small tin of tomato paste
• 2 cloves of garlic crushed
• 2 Sprigs of fresh thyme
• 2 small bay leaves
• A handful of chopped fresh parsley ( flat-leaf preferred but not necessary )
• 1/2 teaspoon black peppercorns
• 1 Tablespoon of salt


• Combine beef bones, vegetables & wine into a large oven dish.
• Season and Roast @180*c for 45-50 Minutes.
• During that time, season and fry Osso Bucco until golden brown in colour.
• Add Tomato Paste, water to a small pot and bring to a boil.
• After the oven roast, take the bones and meat and add them to a large soup pot.
• Once boiling, add the boiled water & tomato paste to the large pot to combine with vegetables & Bones
• Add Osso Bucco and simmer for approximately 3hours or Until the Osso Bucco is soft and will fall apart
• Remove from heat and allow it to cool.
• Now for the clarification process. • Strain the ingredients into another pot to get the solids out of the stock using a regular sieve.
• Strain it for the second time using a finer sieve. (This helps make more of the solids out of the stock).
• Finally, use a Cheesecloth inside the strainer and pass through once more.
• Now you will end up with a clear, tasty and nutritious.
• Once filtered through, pour into a jug and refrigerate.
• Once cold, remove solid fat from the top of the jug leaving you with the result!
• This can be broken down into smaller portions & frozen for use.


At Barbaro Brothers Butchers, we are 100% west Australian family owned and operated. Visit us at Shop 2/120 Cockman Road, Greenwood, WA 6024 or call us on (08) 9247 4244

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