Beef stock is a flavorful liquid used in many recipes, such as soups, stews, sauces, and gravies. It is made by simmering beef bones, meat scraps, and aromatic vegetables and herbs in water for several hours. The key difference between beef stock and beef broth is that stock is unseasoned, while broth is seasoned. Here are some key points about beef stock:

• Beef stock is made from primarily marrow/neck bones and other scraps around the counter.
• It is typically unseasoned, and the longer it simmers, the richer the taste becomes.
• Homemade beef stock is vastly superior to any store-bought stock, and is one of the main things that distinguishes home and restaurant cooking.
• Good restaurants always make their own stocks, and it is the secret to why their dishes often have that richer, deeper, “restaurant-quality” taste to them.
• Homemade beef stock has a far better flavor than store-bought stock, and is one of the big things that differentiate home and restaurant cooking.
• Use homemade beef stock for any recipe that calls for beef stock or beef broth. Your finished dish will be multiple times better than any version made using store-bought, with a far richer, deeper flavor and none of that undesirable artificial edge that store-bought beef stock has.

In summary, beef stock is a flavorful liquid made by simmering beef bones, meat scraps, and aromatic vegetables and herbs in water for several hours. It is unseasoned and has a richer taste than store-bought stock. Homemade beef stock is vastly superior to any store-bought stock and is one of the main things that distinguishes home and restaurant cooking.