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Brown Beef Stock


2-1/2 pounds beef and/or veal bones
1 pound beef chuck or other stew beef, in 1-inch cubes
2 large carrots, peeled, cut into 3-inch lengths
2 ribs celery, cut into 3-inch lengths
2 large onions, peeled and quartered
2 tablespoons olive or vegetable oil
6 chives
6 sprigs parsley
6 sprigs thyme
3 cloves garlic
12 peppercorns


Preheat oven to 425° F. Arrange bones, beef cubes, and vegetables in a shallow roasting pan. Drizzle with oil and toss to coat. Roast for 25 minutes, then turn and roast for an additional 25 minutes. Tie chives, parsley and thyme into a bundle using butcher’s string.
Transfer browned bones, meat, and vegetables to the Cooking Pot. Add bundle of herbs, garlic cloves and peppercorns. Cover with 8 cups cold water. Select High Pressure and set timer for 60 minutes. When audible beep sounds, allow Natural Pressure Release. When float valve drops, turn off. Remove lid carefully, tilting away from you to allow steam to disperse.
Strain stock from solids and discard solids. Cover and refrigerate. Fat will solidify and come to the top. Remove and discard fat. Keep stock refrigerated until ready to use, up to 5 days, or freeze.
Hint: freeze in 1 cup amounts to have ready to thaw and use.

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Makes 8 cups

Nutritional Information
Per Serving

Calories 17 (1% from fat) • carb. 18g • pro. 38g • fat 2g • sat. fat 0g • chol. 0mg • sod. 20mg • calc. 14mg • fiber 0g

This recipe can be prepared using the following Cuisinart® products:
Electric Pressure Cooker

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