Beef Stock For French Onion Soup Recipe

Name: Beef Stock For French Onion Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs of neck of beef chopped up (with meat on).; 1 lb of chopped veal on the bone.; 1 small ham bone, about 1/2 lb.; 2 lg. yellow onions; 3 lg. carrots, roughly chopped; 2 leeks, thickly sliced; 3-4 celery stalks, thickly sliced; 2 oz. beef dripping; A few mushroom stalks; 2-3 over ripe tomatoes; Salt; 3 parsley sprigs; 1 sprig thyme; 1 bay leaf; 1 clove; 9 black peppercorns

Servings: persons

3 lbs of neck of beef chopped up (with meat on).
1 lb of chopped veal on the bone.
1 small ham bone, about 1/2 lb.
2 lg. yellow onions
3 lg. carrots, roughly chopped
2 leeks, thickly sliced
3-4 celery stalks, thickly sliced
2 oz. beef dripping
A few mushroom stalks
2-3 over ripe tomatoes
Salt
3 parsley sprigs
1 sprig thyme
1 bay leaf
1 clove
9 black peppercorns

1
1. Preheat oven to 475 degrees.
2
2. Trim any excess fat from meat.
3
3. Place beef and veal bones and the ham in a roasting pan. Add chopped onions, carrots, leeks, & celery & dot with beef dripping.
4
4. Roast bones & vegetables in oven for 40-45 mins, turning occasionally, until richly browned.
5
5. Scrape contents of roasting pan into a large stock pot. Add mushroom stalks and soft tomatoes.
6
6. Add 1 cup cold water to roasting pan; bring to the boil & scrape bottom of pan with wooden spoon to loosen all the crusty bits stuck there. Pour over meat & vegetables in stock pot & add 5 1/2 pints cold water.
7
7. Place pan over heat & bring to a boil. Skim off any foam that surfaces, then add a little salt and skim again.
8
8. When all scum has been skimmed off, add herbs, bay leaf, clove & peppercorns, and simmer gently for 3 hours.
9
9. Strain stock through a fine sieve into a large bow and allow to cool before skimming off fat. Store until ready to use.

1080

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 lbs of neck of beef chopped up (with meat on)., 1 lb of chopped veal on the bone., 1 small ham bone, about 1/2 lb., 2 lg. yellow onions, and more.

Yes, Beef Stock For French Onion Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Stock For French Onion Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions