Best Bone Stock

Emily Woody

With onions, carrots, herbs and spices this rich and flavourful bone stock is the perfect base for any soup or stew!


1 lb beef bones or chicken necks 

1 large onion

2 large carrots 

2 stalks celery or big handful of celery leaves 

3 bay leaves

2 tsp black peppercorns

1 tsp fennel seeds

1 tsp coriander seeds

7.5 litres water 

Makes 3.5 litres stock



Roughly chop the veggies and place with the bones, spices and water into a large stockpot. 

Bring to a boil, then turn heat down to a simmer. 

Cook for about 3-4 hours, or until the stock has reduced by about half, the marrow in the beef bones has dissolved, and the water has turned opaque.

Let broth cool slightly, then strain and ladle into jars.

Store in the refrigerator for about 2 weeks, or freeze for later use.