Brown Beef Stock

A base to most beef soups and sauces. Beef stock is also a great poaching and braising liquid. Follow the easy 1-2-5 method. Allow a 50% reduction in this recipe
Prep Time 5 mins
Cook Time 6 hrs
Straining 5 mins
Total Time 6 hrs 10 mins
Course Stocks
Cuisine American, Australian, Chinese, French, Indian, Italian, Japanese, Mediterranean, Mexican
Servings 1 Litre
Calories 84 kcal


  • 50 g Brown Onion Sliced Thinly
  • 50 g Carrot Peeled and Sliced Thinly
  • 50 g Celery Sliced Thinly
  • 50 g Leek Sliced Thinly
  • 2 Bay Leaf
  • 2 sprigs Thyme
  • 4 Parsley Stalks
  • 4 Peppercorns
  • 400 g Beef Bones
  • 1000 ml Water


  • Place all ingredients, except water, herbs and spices, on a tray and roast until well browned
  • Place all ingredients into a pot
  • Bring to the boil than turn down to a simmer for 6 hours
  • Strain through a fine strainer, cheesecloth or fine filter
  • Refrigerate until needed or freeze immediately if not required for more than 48hrs


You should expect the recipe to have an output of 50% of the water you added. ie 1L water makes 500ml Stock. 

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