Brown Soup Stock Recipe

Name: Brown Soup Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs beef bones with marrow; 3 quarts water; 8 peppercorns; 5 whole cloves; 1 bay leaf; 2 sprigs parsley; 3 sprigs thyme; 1 tablespoon salt; 1 stalk celery, diced; 1/2 cup carrot, diced; 1/2 cup turnip, diced; 2 onions, sliced

Servings: persons

5 lbs beef bones with marrow
3 quarts water
8 peppercorns
5 whole cloves
1 bay leaf
2 sprigs parsley
3 sprigs thyme
1 tablespoon salt
1 stalk celery, diced
1/2 cup carrot, diced
1/2 cup turnip, diced
2 onions, sliced

1
Cut lean meat from the bones and brown 1/3 of it in the marrow taken from the bones.
2
Put the rest of the meat and bones in a large kettle, cover with water and let stand for an hour.
3
Add browned meat and seasonings; bring to a boil.
4
Reduce heat and simmer for 5 hours.
5
Add the vegetables and cook for an addidional 1 1/2 hours.
6
Strain through a cheesecloth and cool.
7
When cold, remove layer of fat which forms on the top.
8
Serve hot.
9
Soup stock stored in glass jars in the frig will keep almost indefinitely if fat layer is intact.

1520

kcal

Calories

Fat

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 5 lbs beef bones with marrow, 3 quarts water, 8 peppercorns, 5 whole cloves, and more.

Yes, Brown Soup Stock 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.

Brown Soup Stock

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