Brown Beef Stock

Preparation info

  • Difficulty


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

Brown beef stock is used for beef and game stews and for sauces.


  • 2.32.7 kg beef bones, preferably with some scraps of meat on, cut into small pieces
  • 2 large onions, quartered
  • 2 large carrots, quartered
  • 2 stalks celery, cut in 2.5cm pieces
  • 10 peppercorns
  • 2 cloves
  • 4 unpeeled cloves garlic
  • 1 teaspoon tomato purée
  • large bouquet garni, including parsley stalks, bay leaf, sprigs of thyme and a sprig of tarragon
  • 4.6 litres water


Preheat the oven to 230°C/450°F/Gas 8.

Put the bones into a roasting tin and roast for 30 minutes or until the bones are well browned. Add the onions, carrots and celery and return to the oven until the vegetables are also browned. Transfer the bones and vegetables to the stock pot with a metal spoon. Add the peppercorns, cloves, garlic, tomato purée and bouquet garni. De-grease the roasting pan and de-glaze with some water, bring to the boil and pour over the bones and vegetables. Add the rest of the water and bring slowly to the boil. Skim the stock and simmer gently for 5–6 hours. Strain the stock, allow it to get cold, and skim off all the fat before use.

This stock will keep for 2–3 days in the refrigerator. If you want to keep it for longer, boil it for 10 minutes, and then chill again. It can also be frozen.