Brown Beef Stock
From Darina Allen’s Ballymaloe Cooking School Cook Book.


5 to 6 lbs. (2.3 to 2.75 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 into 1﷓inch (2.5﷓cm) pieces
large bouquet garni, including parsley stalks, sprigs of thyme, a bay leaf, and sprig of tarragon
10 peppercorns
2 cloves
4 garlic cloves, unpeeled
1 teaspoon tomato paste
5 quarts (5 liters) water


Preheat the oven to 450°F (230°C). Put the bones into a roasting pan and roast for 30 minutes or until 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 using a metal spoon. Add the bouquet garni, peppercorns, cloves, garlic, and tomato paste. De﷓grease the roasting pan and de﷓glaze with some water, bring to a boil and pour over the bones and vegetables in the stock pot. Add the rest of the water and bring slowly to a boil. Skim the fat off the stock and simmer gently for 5 to 6 hours. Strain, let cool, and skim any remaining fat off before using.

Yield: Makes about 4-1/2 quarts (4 liters)