Brown stock is simmered for several hours producing a dark brown liquid which is the basis for many other sauces, soups and stews, including sauce espagnole and demi-glace.

Brown Stock

2 tablespoons vegetable oil

3 pounds lean meat, chuck or blade

1 soup bone

3 quarts water

1 1/2 tablespoons salt

Herb Bouquet

1 medium onion

2 whole cloves

5 carrots, peeled and cubed

2 turnips, peeled and cubed

1 parsnip, peeled and cubed

4 leeks, chopped (white part only)

3 celery stalks with leaves, diced

1 onion, diced

1. In a large skillet brown meat and bone in oil, browning all sides. Place in a large soup kettle. Add water, salt and herb bouquet.
2. Insert cloves into center of onion, then add to pot. Bring to a boil, then reduce heat. Cover and simmer 4 hours.
3. Add vegetables. Add water as necessary while cooking. Simmer an additional 1 1/2 hours.
4. Strain through a fine sieve. Meat and vegetables may be served as desired.
5. If stock is to be used at once, skim fat from cooled broth and reheat.
6. If not using, refrigerate stock and then remove hardened fat from top of stock. Refrigerate in covered container for up to 1 week or freeze in measured portions for easy use for up to 6 months.

Makes about 2 1/2 quarts stock.