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Brown Meat Stock

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  • 5 to 6 pounds beef or veal bones
  • 6 quarts water
  • 1 pound carrots, diced
  • 2 medium onions, diced
  • 4 stalks celery, diced
  • 3 cloves garlic, quartered
  • 3 bay leaves
  • 8 peppercorns
  • 2 cups chopped fresh parsley


  1. Place bones in a shallow roasting pan; bake at 450 degrees F for 45 minutes or until bones are well browned, turning occasionally.
  2. Combine browned bones and 6 quarts water in a large stockpot. Bring to a boil; cover, reduce heat, and simmer 1 1/2 to 2 hours. Skim surface frequently to remove scum. Uncover and continue cooking 4 hours.
  3. Add carrots and remaining ingredients. Reduce heat to low, and cook, uncovered, 6 hours.
  4. Remove from heat, and cool.
  5. Strain stock through a cheesecloth- or paper towel-lined sieve into a large bowl; discard bones, vegetables and seasonings. Cover and chill stock.
  6. Skim and discard solidified fat from top of stock.

Makes 2 1/2 cups.