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Brown Stock Recipe

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This recipe for Brown Stock is from MAVIS' KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. beef bones
2 lbs. stew beef, cut into 1 1/2" cubes
2 onions, quartered
2 carrots, halved
16 1/2 cups water, divided use
2 ribs celery, halved
4 garlic cloves, whole
6 parsley sprigs
1 tsp. salt
1/2 tsp. dried thyme, crumbled
1 bay leaf
Directions:
Directions:
Spread bones and beef in a roasting pan and roast in a 400º oven for 25 minutes. Add onions and carrots, continue to roast, stirring once or twice, for 30 minutes or until it is browned. Transfer with a slotted-spoon to a stockpot. Pour off fat from roasting pan, add 2 cups of water and deglaze pan over high heat, scraping up brown bits. Add liquid to the pot with 14 cups of remaining water and bring liquid to a boil, skimming froth. Add remaining 1/2 cup water, celery, garlic, parsley, salt, thyme, and bay leaf and simmer mixture for 4 hours stirring as you go along. If a more concentrated flavor is desired, boil stock until it is reduced to desired concentration.

Note: This can be finished off in the oven at 325º if you need to use your stove top for other cooking.
Personal Notes:
Personal Notes:
I made Brown Stock by taking a "stir break" while doing routine cooking for family meals or parties. Since I loved to cook, the "stir break" was therapy for me!

 

 

 

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