Brown Stock Recipe

Name: Brown Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds beef soup bones and trimmings; 2 pounds veal bones cut up; 3 each carrots scrubbed, peeled and cut up; 3 each onions large, quartered; 1 each celery stalks split; 1 each garlic cloves crushed; 2 tablespoons olive oil; 2 cups wine hearty; 1 bunch parsley leaves fresh; 1 x thyme fresh sprigs, several; 1 x black pepper freshly ground; 8 cups water

Servings: persons

2 pounds beef soup bones and trimmings
2 pounds veal bones cut up
3 each carrots scrubbed, peeled and cut up
3 each onions large, quartered
1 each celery stalks split
1 each garlic cloves crushed
2 tablespoons olive oil
2 cups wine hearty
1 bunch parsley leaves fresh
1 x thyme fresh sprigs, several
1 x black pepper freshly ground
8 cups water

1
Preheat the oven to 400F (200C).
2
Spread the bones, carrots, onions, celery, and garlic in a roasting pan and sprinkle them with the oil.
3
Roast, turning the bones from time to time, until very well browned, about 1 1/2 -hours.
4
Scrape the bones and vegetables into a large stock kettle.
5
Add the remaining ingredients and simmer over low heat for 4 to 5 hours, or longer, skimming the foam from the surface.
6
Then strain the stock through a cheesecloth lined strainer and allow it to cool.
7
It is not difficult to make stock at home, and the results are well worth the trouble.
8
Far healthier and tastier than any kind of commercial stock base, homemade stock produces sauces of infinitely higher quality as well.
9
Don't hurry the process; most stocks benefit from long slow simmering on the back of the stove.

777

kcal

Calories

Fat

Carbs

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 12 ingredients. The key ingredients include: 2 pounds beef soup bones and trimmings, 2 pounds veal bones cut up, 3 each carrots scrubbed, peeled and cut up, 3 each onions large, quartered, and more.

Yes, Brown 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.

That's it — enjoy your meal!

Brown Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions