Homemade beef stock full of flavor and healthy omegas. Make it in a fraction of the time in your pressure cooker. We give you step by step instructions on how to make the beef stock that will make you swear off store bought forever.

What Is Beef Stock?

Beef stock is a savory liquid flavored with vegetables, meat scraps, and bones, used as the base for soups, sauces, and other dishes. Stock always involves bones, although not necessarily meat.

What Do I Need To Make Beef Stock?

To make homemade beef stock you will need:

oxtail
onion
garlic
celery
carrot
salt
water

How To Make Beef Stock In Your Pressure Cooker

Pro Tip: Use a strainer made for the pressure cooker. This will make your life SO much easier when it comes to straining out the solids. Insert it before cooking and you can simply lift out the solids after it is done simmering.

Insert strainer into your pressure cooker.
Add raw oxtail.
Toss in celery.
Add carrots.
Toss in onion and garlic.
Add salt.
Top with water.
Cook on manual high pressure for 90 minutes. Allow a complete natural release.
Remove strainer by the handle, along with all solids.
Transfer remaining stock to storage jars.

What The Difference Between Broth, Stock and Bone Broth?

Let me break down the differences between the three. They are all related with slight differences.

Broth

Broth is any liquid that has had meat cooked in it. It is made my simmering meat (which can contain bones, but does not have to), and veggies in water for a relatively short amount of time. It is a thin, seasoned, flavorful liquid that does not gel when chilled. It is used for soups and sauces.

Stock

Stock is made by simmering a combination of bones (which typically contain some scraps of meat), and veggies in water. Stock always involves bones, although not necessarily meat. Stock is cooked longer than broth and ends up being a rich liquid, but does not gel when chilled. It is used for soups, sauces, stews, gravies, and other recipes. Stock is generally not seasoned so it can act as a base to many recipes.

Bone Broth

Bone broth is a hybrid of broth and stock. It is usually made from roasted bones and veggies, but there can sometimes be some meat still attached. It is cooked for a long period of time- the goal is not only to extract the gelatin from the bones, but also to release the nutritious compounds and minerals, like collagen, glucosamine, amino acids, and more. It is then strained and seasoned to be enjoyed like a broth.

Are There Substitutes For Beef Stock?

I love using this beef stock for soups and sauces, but you can substitute a few things in its place in a pinch:

Vegetable Broth
Chicken Broth
Bouillon Cubes
Beer or Red Wine

Beef Stock Q&A

How Do you Store Beef Stock?

I like to store my beef stock in mason jars. It will keep in the fridge for about 10 days. You can also freeze your stock. Just make sure you leave room at the top of your freezer safe container for expansion.

What Can I Make With My Homemade Beef Stock?

Check out our recipes for:

Do I Have To Use Oxtail As The Meat?

No, you can use any meaty beef bone. Ribs, knuckles, and the tail work great because they contain lots of marrow and collagen,

LET’S BE BESTIES!!

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Beef stock in mason jars of various sizes.

How To Make Beef Stock

5 from 1 vote

Print Rate

Course: Soup

Cuisine: American

Prep Time: 10

Cook Time: 1 30

Natural release time: 30

Total Time: 2 10

Servings: servings

Calories: 101kcal

Author: Kadee & Desarae

Ingredients

Instructions

Insert strainer into your 8qt pressure cooker.
Add raw oxtail.
Toss in celery.
Add carrots.
Toss in onion and garlic.
Add salt.
Top with water.
Cook on manual high pressure for 90 minutes. Allow a complete natural release.
Remove strainer by the handle, along with all solids.
Transfer remaining stock to storage jars.

Notes

Nutrition

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