5 classic brown stock recipes

A classic slow and low simmered brown beef stock to greatly enhance any recipe you use it in.

Veal stock built from roasted bones, mirepoix, leek, and tomato, simmered low for hours into a deep, gelatinous foundation. The classical brown stock that anchors French sauces and braises.

Kasha Rustica with toasted buckwheat groats, bow-tie pasta, sauteed onions, and browned mushrooms in vegetable stock. A hearty vegetarian take on classic kasha varnishkes.

Classic beef meat pie with sirloin tip browned and simmered in red wine and stock with turnip, carrots, peas, and sage in a double-crust pastry. British pub comfort, homemade.

Classic French onion soup with deeply caramelized onions, brown stock, white wine, and Cognac, topped with toasted bread rounds and melted Swiss cheese. A true bistro-style recipe.