BROWN STOCK

Brown Stock image

Categories Soup/Stew Beef Garlic Onion Celery Carrot Chill Gourmet

Yield Makes about 8 cups

Number Of Ingredients 10

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Ingredients

3 pounds veal or beef bones, sawed into 2-inch pieces
2 pounds stew beef, cut into 1 1/2-inch cubes
2 unpeeled onions, quartered
2 carrots, halved
2 ribs of celery, halved
4 unpeeled garlic cloves
6 long parsley sprigs
1 teaspoon salt
1/2 teaspoon dried thyme, crumbled
1 bay leaf

Steps:

Spread the bones and the beef in a flameproof roasting pan and roast them in pre-heated 400°F. oven for 25 minutes. Add the onions and the carrots, roast the mixture, stirring once or twice, for 30 minutes more, or until it is browned well, and transfer it with a slotted spoon to a stockpot or kettle. Pour off any fat from the pan, add 2 cups water, and deglaze the pan over high heat, scraping up the brown bits. Add the liquid to the pot with 14 cups cold water and bring the liquid to a boil, skimming the froth. Add 1/2 cup cold water and bring the mixture to a simmer, skimming the froth. Add the celery, the garlic, the parsley, the salt, the thyme, and the bay leaf and simmer the mixture for 4 hours. If a more concentrated flavor is desired, boil the stock until it is reduced to the desired concentration. Strain the stock through a fine sieve into a bowl and let it cool to warm. Chill the stock and remove the fat. The stock keeps, covered and chilled, for 1 week if it is brought to a boil every 2 days and then allowed to cool to warm, uncovered, before being chilled again, and keeps, frozen, for 3 months.

Maria Prado

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This brown stock is the best I've ever had. It's so rich and flavorful, it makes all my dishes taste better.

George Raatz

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I love that this recipe uses all natural ingredients. I feel good about feeding my family food that I know is healthy and delicious.

Joy L. Thornton

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This brown stock is so versatile, I can use it in so many different dishes. It's a real time-saver in the kitchen.

Jay Prakash Lohani

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I'm always looking for ways to add more flavor to my dishes, and this brown stock is the perfect solution. It adds so much depth and richness to soups, stews, and sauces.

Daham Madusara

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This is the perfect brown stock recipe for beginners. It's easy to follow and the results are delicious.

Louise

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I've never been a fan of brown stock before, but this recipe changed my mind. It's so flavorful and rich, I can't get enough of it.

Anny zain

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This recipe is a lifesaver! I used to buy brown stock from the store, but it was always so expensive. Now I can make my own at home for a fraction of the cost.

Ajim Godfred

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I love how versatile this brown stock is. I've used it to make everything from soups to stews to sauces, and it's always delicious.

Dorcas doreen

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I'm not a very experienced cook, but this recipe was easy to follow and I was able to make a delicious brown stock. I'm definitely going to make it again.

Abdul Haque

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This brown stock is amazing! I used it to make a French onion soup and it was the best soup I've ever had.

Caleb Holman

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I was a bit intimidated to make brown stock at first, but this recipe made it so easy. I'm so glad I tried it because it's now a staple in my kitchen.