Classic Brown Beef Stock

Name: Classic Brown Beef Stock
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 8 cups
Cuisine: French
Ingredients: 2 1/2 kg beef bones (preferably with marrow); 2 tablespoons olive oil; 2 large onions (quartered); 3 large carrots (cut into large chunks); 3 stalks celery (cut into large chunks); 3 tablespoons tomato paste; 4 litres cold water; 4 sprigs fresh thyme; 2 leaves bay leaf; 10 whole black peppercorns

260 min 8 cups Medium

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Classic Brown Beef Stock

Rich and flavourful brown beef stock, perfect as a base for soups and sauces.

Prep

20 min

Cook

240 min

Total

260 min

Servings

Difficulty

Medium

Brown beef stock, or 'fond brun de boeuf', is a cornerstone of classic French cuisine. This rich, deeply flavoured stock is made by roasting beef bones and simmering them with aromatic vegetables and herbs. It's an essential base for many dishes, adding depth and complexity to soups, stews, and sauces. Creating your own brown beef stock at home is a rewarding process. Not only does it allow you to control the flavour and quality, but it also fills your kitchen with the comforting aromas of slow-cooked goodness. Whether you're a seasoned cook or a culinary enthusiast, making brown beef stock is a skill worth mastering.

Ingredients

Servings

Stock Ingredients

Instructions

Preheat and prepare

Preheat your oven to 400°F (200°C).

Roast bones and vegetables

Place beef bones on a large roasting pan, drizzle with olive oil, and roast for 30 minutes. Add onions, carrots, and celery, and roast for an additional 30 minutes until everything is well browned.

Pro tip: Roasting enhances the flavour of the stock immensely.

Transfer to pot

Transfer roasted bones and vegetables to a large stockpot. Add any drippings from the roasting pan.

Add tomato paste

Add tomato paste to the pot, stirring it with the bones and vegetables to coat them evenly.

Pro tip: This adds a rich colour and depth to the stock.

Simmer the stock

Add cold water, thyme, bay leaves, and peppercorns. Bring to a gentle simmer over medium heat, then reduce heat to low. Simmer uncovered for 4 hours, skimming any foam or fat that rises to the surface.

Pro tip: Use a ladle to skim off impurities for a clear stock.

Strain and store

Strain the stock through a fine mesh sieve into a clean container. Discard solids and let the stock cool before storing.

Pro tip: For an even clearer stock, strain through a cheesecloth.

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Tips & Tricks

<ul><li>Roast the bones and vegetables for maximum flavour.</li><li>Skim the surface regularly to keep the stock clear.</li><li>Use cold water to start, allowing impurities to rise.</li><li>Strain through a fine sieve for a smooth finish.</li></ul>

Serving Suggestions

Brown beef stock can be made ahead of time and stored for future use. Once cooled, refrigerate it in airtight containers for up to 5 days, or freeze in portions for up to 3 months. It pairs beautifully with hearty stews and gravies, elevating the taste of your dishes. Consider using this stock as a base for French onion soup or to enrich a creamy mushroom sauce. Its versatility makes it a must-have in any kitchen, providing a touch of homemade flavour to your culinary creations.