Brown Beef Stock (Fonds Brun or Estouffade)

Brown Beef Stock (Fonds Brun or Estouffade)

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From beef bones to vegetables and herbs, this stock makes the most of every browned morsel.
Calories: 359


  • 7 3/4 lb beef bones chopped into small pieces any fat removed
  • 9 oz carrot roughly cut
  • 9 oz onion roughly cut
  • 5 oz leek roughly cut
  • 9 oz celery roughly cut
  • 21 pint litres water
  • 3 1/2 oz mushroom trimmings
  • 10 peppercorns

bouquet garni

  • 1 sprig thyme
  • 2 bayleaves
  • parsley stalks


  • Brown the bones in fat in the oven, then strain off all the fat.
  • Brown the vegetables in the same fat in a frying pan on top of the stove or in the oven, then strain.
  • Place the bones and vegetables in a stockpot, cover with the cold water and bring slowly to the boil.
  • Remove any scum that rises to the surface.
  • Add the bouquet garni and peppercorns.
  • Simmer gently for 3-4 hours, continuously removing all traces of scum and grease.
  • Strain through a conical strainer into a clean saucepan, reboil and use as required or cool as rapidly as possible and place in a refrigerator at 7°C until required.


makes 10 litres (21 pints)
Calories: 359 kcal
Carbohydrates: 80 g
Protein: 12 g
Fat: 2g
Saturated Fat: 1 g
Sodium: 921 mg
Potassium: 2442 mg
Fiber: 19 g
Sugar: 35 g
Vitamin A: 46191 IU
Vitamin C: 63 mg
Calcium: 638 mg
Iron: 6 mg
Ingredients Beef
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