How to Make Brown Beef Stock
The following is a traditional French brown beef/veal stock. It is delicious! Far superior to any store-bought stock I've ever tasted. Its color is a rich dark golden brown, and its texture is thick and velvety smooth. I encourage you to make it exactly as listed before modifying with mushrooms or different herbs. But the beauty of stock is that you ultimately are free to use whatever you have on hand to make a flavorful base stock.
Servings: 12 cups
  • 2 fluid ounces vegatable/canola oil, or as needed
  • 8 pounds beef/veil bones, including knuckles and trim
  • 1 gallon cold water
  • 1 teaspoons kosher salt
  • ½ pound large-diced onion
  • ¼ pound large-diced carrot
  • ¼ pound large-diced celery
  • 6 ounces tomato paste
  • 4 parsley stems
  • 1 sprig of thyme
  • 1 bay leaf
  • 1 teaspoon cracked peppercorns
  • 1 garlic glove
  1. Preheat oven to 425°.
  2. Add the oil to a roasting or jelly pan large enough to hold all the bones. Place pan in oven until oil is hot.
  3. Remove pan from oven, swirl oil throughout the pan, and place the bones on the pan. Return to oven and roast the bones, stirring and turning every 10 minutes or so, until they are deep brown in color, roughly 30-45 minutes.
  4. Transfer the bones to a stockpot and add all but 1 cup of the cold water.
  5. Deglaze the roasting pan with the remaining 1 cup of water, scraping all the brown bits off the roasting pan, and add to the stockpot with the bones. Add the salt.
  6. Bring the stock to a simmer slowly over low heat, adjusting the heat if needed to maintain an even, gentle simmer for 5-hours, skimming off surface foam as necessary.
  7. While stock is simmering, heat a saute pan over medium-high heat. Add some oil to the pan, then add the mirepoix and cook, stirring occasionally, until the onions are a deep golden brown, roughly 15-20 minutes. Add the tomato paste and continue to cook, stirring frequently, until the paste becomes a rusty brown color and gives off a sweet aroma, roughly 2-3 minutes. Add a few ladles of the stock (or additional water) and stir well to release the fond from the pan. Add this mixture to the stock after the stock has simmered for about 5 hours.
  8. Add the parsley stems, thyme, bay leaf, peppercorns, and garlic to the stock at the same time as the cooked mirepoix. (you can wrap the herbs in cheese cloth with butcher twine for easier removal later if you'd like, though everything will be strained later anyway.)
  9. Continue to simmer the stock, skimming as necessary and tasting the stock from time to time, until it has developed a rich flavor and a noticeable body, about 1 hour more.
  10. Strain the stock in a large colander set in a large bowl. Do a second straining through a fine mesh strainer to create a very clean stock.
  11. Allow to cool to room temperature, then place in refrigerator to cool.
  12. Once completely cooled, the fat should congeal on the surface. Remove the fat and discard, saving the delicious stock in the bowl.
  13. Refrigerate for up to a week, using as needed for soups, gravies, risotto, etc.
Recipe by The Bald Gourmet at