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Brown Beef Stock

Paleo Homemade Brown Stock – Not a Broth

  • Author: Tina Turbin


There is a large difference between a stew (that you might have as part of a paleo dinner) and a stock, especially a brown stock. If you are newer to cooking you may not know this so it is time to learn a new recipe technique.


  • 1 ½ pounds beef bone marrow
  • 1 ½ pounds beef neck bones with meat
  • 2 carrots
  • ½ large onion
  • 2 celery stalks
  • ½ cup sherry
  • ½ cup merlot
  • 1 cup sauvignon blanc
  • Bouquet garni (3 bay leaves, 1 teaspoon peppercorns, 1 large twig of thyme, 2 pieces of parsley)


  1. Preheat oven to 450F degrees.
  2. Break the bones into smaller pieces.
  3. Place the bones in a roasting pan together with the onion, carrot and celery.
  4. Bake until the bones are golden brown.
  5. Turn the bones once or twice as they brown.
  6. Transfer bones and vegetables to a large stock pot.
  7. Discard the fat from the roasting pan and deglaze with sherry, merlot and sauvignon blanc. Reduce until only ½ of the liquid remains.
  8. Add to the stock pot.
  9. Add bouquet garni and enough water to cover the bones.
  10. Slowly bring to a boil and then lower heat to a simmer.
  11. Add water whenever the liquid gets too low.
  12. Skim and degrease whenever necessary.
  13. Enjoy!

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Tina Turbin

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