Brown Stock

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4 hours 3 quarts Print RecipeEmail Recipe


4poundmeaty beef bones
5quartcold water
2 carrots (cut in half)
2 celery ribs (with tops)
2 yellow onions (unpeeled)
1 tomato (optional)
6 peppercorns


Heat all ingredients in a large Dutch oven over high heat to boiling; skim foam from surface; reduce heat to low. Simmer partially covered 4 hours. Strain stock through double thickness of cheesecloth into large bowl; discard solids. Refrigerate covered 4 hours or overnight; skim fat from stock.


For a stronger stock, use a 2-pound chuck roast with bone; broil, turning once, until very brown.

You may store this stock for up to 3 days in the refrigerator or in the freezer for up to 3 months.

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