There’s nothing like roasting beef bones and making your own beef stock. It’s so worth the extra work. The taste is unbeatable. And you can freeze for future use any portion you don’t use.
I first learned this technique in cooking school. To this day, when I make beef stock, I’m transported to the little school I attended on the west side of Los Angeles.
This recipe can easily be doubled or quadrupled. I just made enough for French onion soup for four because I didn’t have a lot of beef bones on hand.
Remember: you can freeze stock for several months and use it whenever you need it. It can be frozen by the quart or gallon, in 1/2 to 1 cup portions, or even in ice cube trays.
I can’t believe I forgot to take a shot of the finished stock… Duh!