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Beef Stock

Recipe by Better Done Yourself on YouTubeAdded 7 November 2026.

30 minutes to prep, 12 hours to cook. A rich, Whole30‑compliant beef stock made by roasting bones for deep flavor and simmering them with aromatic vegetables for up to a day. The long, low simmer extracts collagen for a silky, nutritious broth perfect as a base for soups or a quick sipping cup.

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Method

  1. Preheat the oven to 450°F. Spread the beef bones on a baking sheet and roast for 10–15 minutes, then turn and roast an additional 5 minutes until nicely browned.

  2. Roughly chop the carrots, leeks, celery, and parsley stems.

  3. Place the roasted bones, chopped vegetables, apple cider vinegar, peppercorns, salt, and plenty of clean water into a large stock pot.

  4. Bring the mixture to a gentle boil, then reduce to a low simmer and cook for 8–24 hours, maintaining a low simmer without boiling.

  5. Strain out the solids, then chill the broth quickly in an ice bath and refrigerate overnight.

  6. Remove the solidified fat layer and portion the broth into containers or ice‑cube trays for freezing.

Tips while you cook

Roast bones in two stages
Roast the beef bones 10–15 minutes, turn them, then roast an additional 5 minutes until browned.
Cool the broth quickly
After straining, place the broth in an ice bath before refrigerating overnight.
Remove solidified fat before storage
Discard the solid fat layer that forms after chilling, then portion the broth for freezing.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Better Done Yourself’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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