Return to listing

Brown Beef Stock

Butchers will chop up and sell you marrowbones for just a few pence, or they can sometimes be bought pre-packed in supermarkets. For a light beef stock use the same ingredients and follow the same instructions but leave out the initial roasting of the bones and vegetables.


 Brown Beef Stock


 3 lb (about 1.5 kg) beef marrowbones, in pieces
 2 large carrots, peeled and cut into chunks
 2 onions, quartered
 3 celery stalks, each cut into three pieces
 a few parsley stalks
 1 bay leaf
 8 whole black peppercorns
 1 blade mace
 ¼ level teaspoon dried thyme
 1 level teaspoon salt
 Pre-heat the oven to gas mark 8, 450°F, (230°C).
Oven temperatures and Conversions
Click here for information
There is no list of equipment specified for this recipe.

This recipe is taken from Delia Smith’s Complete Cookery Course


Begin by placing the bones in a meat roasting tin, tucking the chunks of carrot, quartered onion and celery in amongst them. Now, without adding any fat, just pop the roasting tin on to a high shelf in the oven and leave it there for 45 minutes, basting with the juices now and then. After that, both the bones and the vegetables will have turned brown at the edges.

Now transfer them all to the very largest cooking pot you own, add enough cold water just to cover everything - about 4-5 pints (2.25-2.8 litres) - and add the rest of the ingredients, then as soon as it reaches boiling point remove the scum and lower the heat.

Put the lid on but not completely (leave a little gap for the steam to escape, thereby reducing and concentrating the stock). Now simmer very gently for about 4 hours.

When the stock is ready, strain it in to a clean pan, leave it to become quite cold, then remove the congealed fat from the surface. The stock is now ready for use, or for freezing for later use.


Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to

Related recipes

Steak and Kidney Hot Pot with Crusted Dumplings Serves 4-6

Steak and Kidney Hot Pot with Crusted Dumplings

Cooking steak and kidney as a casserole with dumplings - rather than the more usual pie or suet pudding - makes the dish lighter. Serve it with plenty of seasonal vegetables.

French Onion Soup Serves 6

French Onion Soup

A truly comforting winter warmer, this classic French soup has stood the test of time and remains one of the most popular recipes on the site.




Popular topic
Latest post
Ask Lindsey... Over-proving bread dough
28 Mar 2015 16:35
Coffee Break Archers
28 Mar 2015 13:57
Food and travel Italy
02 Jan 2015 21:21
Can Anyone Help? For sale at QVC
25 Mar 2015 14:53
Books Virtual Bookshelf
01 Mar 2015 15:04
Equipment Kitchen Aide
23 Mar 2015 16:26
Gardening Gardening 2015
19 Mar 2015 08:46
CMS solutions by