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Finished Brown stock recipe maker

Brown Beef Stock or Dark Bone Broth

The deep concentrated flavour of this brown stock transforms sauces, gravies, and stews from ordinary to extraordinary. It takes hours to cook but only requires minutes of your time.
Prep Time 10 mins
Cook Time 22 hrs
Total Time 2 d
Course Main Course, Soup
Cuisine French


  • Heavy Based Pan with lid
  • Roasting tray


  • 4 kg Beef Marrow bones sawn into 5-10cm pieces by your butcher
  • 2 leeks use only the coarse green leaves - keep the tender section for making soups etc
  • 4 medium carrots
  • 2 onions
  • 2 sticks celery
  • 1 head garlic
  • 120 grams tomato paste
  • 1 bay leaf
  • 1/2 tsp black peppercorns
  • 4 sprigs fresh thyme


Preparing the bones

  • Place the bones in a large roasting tray
    Raw Beef Bones for bone broth
  • Roast the bones for 10-12 hours or overnight at 120°C
    Cooked Beef Bones for brown stock
  • Place the browned bones in a large, heavy-based stewing pot and cover with cold water
  • Heat the bones and water over a medium heat
  • As the water heats up, skim and discard any foam that forms on the surface
  • When the water boils reduce the heat to a gentle simmer

Vegetables - while the water is heating up

  • Pour the dripping (fat) from the roasting tray into a jug and allow it to cool
  • Roughly chop all the unpeeled vegetables and place them in the roasting tray
  • Roast the vegetables in the oven at 180°C for ½ hour
  • Stir the vegetables and add the tomato paste
  • Roast for a further ½ hour or until browned
    Roasted vegetables ready for beef stock
  • Add the vegetables to the simmering stock
  • Add the bayleaf, thyme and peppercorns
  • Turn up the heat until the stock reboils
  • Cover with the lid just slightly ajar and reduce the heat to a gentle simmer
  • Simmer the stock very gently for 10-12 hours
    Simmering bone broth
  • Don't overcook your stock as it will become steadily more bitter as the flavour deteriotes

Finishing and storing the Brown Stock

  • Strain your stock through a fine sieve, then allow it to cool
  • Refrigerate overnight and and it will set like jelly
    Chilled bone broth with fat
  • Use a clean spoon to remove the fat from the surface. Discard the fat.
    Chilled Brown Stock ex- fat
  • Warm the stock enough to liquify
  • Divide into suitably sized containers and store them in the fridge or freezer
    Frozen brown Stock
  • The stock will keep for three days in the fridge and for 3 months or more in your freezer (depending on the appliance rating)
  • For instructions on how to keep your stock safe and bacteria free, go to the orginal post


  • Strain the warm dripping through a fine sieve a container with a resealable lid
    Warm Dripping bi-product of beef bone broth
  • Let it cool to room temperature then store in the fridge
  • If you reseal between use, the dripping will keep refrigerated for up to 3 months
    Chilled Drippingbi-product of brown stock
  • For more information about your dripping and what to do with it go to the original post


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Keyword beef stock, bone broth, brown stock