Slow Cooker Recipe

Brown Meat Stock Recipe

Brown Meat Stock Recipe

Brown Meat Stock is rated 3.9 / 5 based on 10 votes.

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Preparation time:
Slow Cooker Size 6L+
Cooking time:

Brown meat stock is perfect for beef consume’, French onion soup and other clear soups. It is also a great enhancer for braised meat dishes. The secrets to this stock’s success are its rich colour and full flavour, created by caramelising onions and bones before the simmering process begins. But use caution. Burning during the caramelising process will result in bitter tasting stock.
The following recipe yields approximately 4litres of brown meat stock.

Beautifully roasted beef bones and vegetables


  • 1.5 lb (700 g) beef, cut into cubes or veal bones
  • 1 onion – quartered
  • 1 carrot
  • 1 stalk sliced celery
  • 6 black peppercorns
  • 1 fresh bouquet garni
  • 5L (169 fl oz) cold water


  • Preheat oven to 220C (425F)
  • Chop bones with meat cleaver
  • Roast bones, turning several times – 15 minutes
  • Add vegetables
  • Cook - 15 minutes more or until bones are browned and vegetables have a light touch of colour
  • Transfer bones and vegetables to slow cooker
  • Add pepper corns and bouquet garni
  • Pour in water – enough to cover bones and vegetables – leaving 3cm (1˝ inch) from top
  • Cover and cook on high for 2 hours
  • Skim off fat with slotted spoon|
  • Reduce heat
  • Cook - 4 hours on high
  • Strain and cool quickly
  • Remove fat from top
  • Store in refrigerator or freezer
  • Recipe End

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