A basic brown soup stock

This is a similar stock to the one Jeff Smith describes in
The Frugal Gourmet. I usually use bones with meat on them; he recommends meatless ones.


(About 16 cups)


  1. Brown the bones in a heavy pan if there is meat on them. If there is no meat, roast the bones in a oven for two hours, being careful not to burn them.
  2. Chop the carrots, celery, and onions. The onion skin will add to the color of the stock.
  3. Place all of the ingredients in a heavy stock pot and simmer for 12 hours. Add water as necessary to keep the other ingredients covered. Alternately, bring to a simmer and place, covered, in a oven overnight.
  4. Strain the stock. A layer of fat will form on top of the stock as it cools. This is a sufficient seal to keep the stock fresh in the refrigerator for a couple of weeks. It freezes well, too.


Difficulty: easy.
Time: 10 minutes preparation, 12-14 hours cooking.
Precision: no need to measure.


Ed Gould 
mt Xinu, Berkeley, CA 
Recipe last modified: 25 Feb 86

Original header

From: ed@mtxinu (Ed Gould)
Subject: RECIPE: Beef stock
Date: 14 Mar 86 05:25:47 GMT
Organization: mt Xinu, Berkeley CA
Approved: reid@glacier.ARPA

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