Simmer longer....do it on a weekend and simmer for 7 or 8 hours straight....and add something acid to the mix....a cup or dry red wine....and believe it or not, I have heard that raisins add a certain something to beef flavorings.....some garlic..
Sometimes what we think of as "Beef flavor" is a combo of tastes.
Linda C

I roast some vegetables along with the bones. I use 2 large sweet onions whole. Leave the skins on - it adds to the color. A couple of scrubbed unpeeled carrots, a few stalks of celery with the leaves, maybe some garlic cloves, again unpeeeled. Add the vegetables to the pot with the bones and, as Linda said, simmer longer on a low flame.

15 lbs. of beef bones
1 lb of veal
1 old hen

From an old French cookbook I was reading.

: )
lyra

I think there are several options and it may be a combination of suggestions will serve you best. My first thought is for a meaty flavor (to your taste), you need more meat. Also do cook the stock down further. The more water you evaporate off (moving nearer demi-glace) the more intense the beef flavor will be.

I do roast veggies with the beef and bones in the initial stages. While that may not make the stock "beefier" it does enhance the overall character.

Carol

Thanks all! I think you're right, Carol, a combination of the above suggestions. My next batch I will try roasting the veggies with the beef, possibly more beef (although as Linda C says, I may not actually be craving the beef flavor so much as a more complex flavor), simmer MUCH longer, and add some red wine. You know, in my previous thread someone mentioned adding acid, and the link someone provided mentioned it, yet I forgot.

thanks again,
Ann

Just One More..... Check here.......

Here is a link that might be useful: Ming's Master Meat Broth

I also roast veggies along with my bones. I also paint my bones with tomato paste before roasting.

Shelley

It's surprising what will enhance the flavor of a broth. When I make beef stew I add 1 T. of lemon juice and a couple of allspice berries. You don't specifically identify either, but they do make a difference.

I think we also forgot to mention that after you remove the roasted bones and veggies from the pan, pour some boiling water in and scrape every bit of the browned goodness in the bottom (i.e. fond) into the stockpot. That's an incredible source of flavor.

Carol

Here is how I do it and I am always extremely pleased with the results. I don't always go as far as the demi glace but I do make the brown sauce which is wonderful added to any dish wanting a rich beef flavour, soups, stroganoff,
bourguionne, gravy, hunter style sauces, mushroom sauce...we love it.

Beef Stock/Brown Sauce/Demi Glace

For Stock

5 Or 6 Pounds
Of Beef Bones, Veal Bones , Maybe More I buy short ribs when they are marked down. You want bones with some meat on them
2Celery Stalks , Chopped
1 Onion, Chopped
2 Carrots, Chopped

For Brown Sauce
3 carrots chopped
4 celery ribs, chopped
1 Large Onion Or 2 Small, chopped
1cup Butter
1 Cup Flour
3 TBSP tomato paste
12 Cups hot beef stock
herbs, Thyme, Bay Leaf, Parsley

For Demi Glace

2 Tbl Maderia
beef stock equal To The Brown Sauce

For the Beef Broth
Drizzel the bones and veggie with olive oil and sprinkle with salt and pepper. Roast the veggies and beef bones in the oven at 400 degrees for 30 minutes, turn and cook 30 minutes more or until lovely and caramelized.

Place in a large stock pot and cover with 18 cups of cold water. Simmer for 4-6 hours. Strain, place in fridge. In the morning skim off fat.

For the Brown Sauce ( Sauce Espagnole)- one of the four Mother Sauces

Saute mirepoix ( chopped onions, carrots and celery) in butter until the onions are light golden brown. Add tomato paste and continue cooking gently. Make a brown roux over low heat in a heavy pan with 1 cup of butter and 1 cup of flour. When the roux is a hazelnut color, add two thirds of HOT beef broth. (Reserve one third for demi glace), and whisk together. Add the vegetables, as well as a bay leaf, a little thyme and some parsley stems. Simmer the mixture for 2 to 3 hours, skimming off the scum that rises to the surface. Strain it through a fine strainer, and press the mirepoix gently to extract their juices. Chill over night. Skim off fat.

Then, for the demi-glace, add an equal amount of beef or veal stock, bring it to a boil, and simmer until the sauce is reduced by half, again skimming the surface as necessary. Off the heat, add 2 tablespoons Madeira. Freeze in ice cube trays.

Summary of liquid amounts

18 cups water for broth
12 cups broth for Brown Sauce
6 cups broth , plus 6 cups of brown sauce for Demi Glace

Ann, I agree, cook it longer, reduce that stock and it will become more intense.

I just made and canned some beef broth myself. I started with carrots, onions, celery and beef bones:

I roasted that big roasting pan, probably 10 pounds of bones, until they were nicely dark:

{{!gwi}}

I couldn't find my largest stockpot, where the heck did I put that? At any rate, I ended up putting everything into my electric roaster at 400, adding 5 quarts of water and letting it come to a pretty hard boil, and boiled it for 6 hours, then canned 8 pints and left just enough to make a batch of vegetable soup, 8 pints of that I canned too.

{{!gwi}}

{{!gwi}}

You see it's nice and dark, very "beefy". All those ingredients, though, reduced significantly.

Annie

Dang Annie... that is some good looking soup!

: )
lyra

Thanks, Michael, it's great for taking to work about February, when I don't want to leave the building for lunch. Just pop the top and stick a pint jar in the microwave. Voila! It's lunch.

Annie

YUmmmmmmmmmmmmm...
I want to make my own beef stock too..so far I have chicken in the freezer and next week I'll have turkey..but Beef..that's what I want..but beef bones are so dang gum expensive..I even try to catch them on mark down..LOL and haven't had any luck..must be someone else is stalking the meat case too....

More great suggestions, thanks! Annie do you take pictures of everything or did you take them specifically for this discussion??? It looks wonderful. It's a cold 2°F here today and some veggie soup sounds fabulous....

Thanks again,
Ann

LOL, Ann, I took them when I made the stock a couple of weeks ago, meaning to post them and just got.... well....sidetracked. (grin)

when you aked about making the stock beefier, I thought maybe showing you how dark my stock gets might convince you that if you reduce it a bit longer, it'll get "beefier".

Annie