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Brown Meat Stock Recipe-1286

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This rich stock is made from raw bones: use either beef or lamb bones, not a mixture of the two.

Yield: About 2½ qts (2½ liters)
Prep time: 10 Mins
Cooking time: 3½–4½ Hrs


  • 3 lb (1.35kg) beef bones
  • 2 onions, unpeeled and cut in half
  • 2 carrots, cut in half
  • Vegetable trimmings, such as mushroom peelings, celery tops, or tomato skins
  • Bouquet garni, made with 1 celery stick, 1 bay leaf, a few sprigs of thyme and parsley, tied together with kitchen twine
  • 1 tbsp black peppercorns


1. Preheat the oven to 400°F (200°C). Combine the beef bones, onions, and carrots in a roasting pan. Roast, turning the ingredients occasionally, about 40 minutes, until well browned.

2. Transfer the bones, onions, and carrots into a large saucepan, adding any vegetable trimmings, the bouquet garni, and the peppercorns.

3. Pour in enough cold water to cover by 1in (2.5cm). Bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce the heat to low and simmer 3-4 hours, until well flavored.

4. Strain the stock into a large bowl. Let stand 10 minutes, then skim the fat from the surface. Use immediately, or cool completely and refrigerate or freeze.


Prepare ahead: The stock can be cooled, covered, and refrigerated for up to 2 days. Scrape off any residual fat from the surface.

Freezing Information: Freeze for up to 6 months

© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 20 servings.


Nutritional Information

Nutrients per serving (% daily value)

3kcal (0%)
1mg (0%)
0mg (0%)
13mcg RAE (0%)
1mg (0%)
2mg (0%)
0g (0%)
0g (0%)
0mg (0%)

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