How To Make Classic Meat Stock – Rich, Savory and Fast
This classic meat stock is made from meaty cuts, not bare bones, so it delivers deep flavor in a relatively short simmer. It’s perfect as a base for soups, sauces, risottos, or simply sipping when you want something cozy and savory.
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Prep Time: 15 min | Cook Time: 75 min | Total: 90 min | Servings: 2
Ingredients
- 1 onion (peeled and roughly chopped)
- 1 carrot (peeled and roughly chopped)
- 1 celery stalk (roughly chopped)
- 250 g beef stew meat or meaty beef shank (patted dry)
- 250 g chicken thighs (bone-in, skin-on, patted dry)
- 1 tbsp neutral oil (or olive oil)
- 1200 ml water (cold)
- 1 bay leaf
- 5 black peppercorns
- 1 tsp salt (plus more to taste)
- 1 clove garlic (lightly crushed, optional)
- 1 small sprig fresh thyme or parsley (optional)
Instructions
- Peel the onion and carrot. Roughly chop the onion, carrot, and celery stalk into large chunks.
- Heat the oil in a medium pot over medium-high heat. Add the beef and chicken in a single layer and sear for 3–4 minutes per side until well browned.
- Add the chopped onion, carrot, and celery to the pot. Cook for 3–4 minutes, stirring occasionally, until the vegetables soften slightly and pick up some color.
- Pour in a small splash of the cold water and scrape the bottom of the pot with a wooden spoon to release any browned bits.
- Add the remaining cold water, bay leaf, black peppercorns, salt, garlic clove, and thyme or parsley if using. Ensure the meat and vegetables are just covered with water.
- Bring to a gentle simmer over medium-high heat, then reduce the heat to low to maintain a very gentle simmer. Skim off any foam that rises to the top.
- Simmer uncovered for 60–75 minutes, skimming occasionally, until the stock tastes rich and meaty and has reduced slightly. If you have a slow cooker you can do it on low for 2 hours.
- Remove the meat and vegetables with tongs, then strain the liquid through a fine-mesh sieve into a clean pot or heatproof bowl. Discard aromatics. Reserve the meat if desired for another use.
- Taste the stock and adjust seasoning with more salt if needed. Let cool slightly, then refrigerate until cold. Skim off any solidified fat from the surface if you prefer a leaner stock.
- Use immediately or store in the fridge for up to 3 days, or freeze in small containers or ice cube trays for up to 3 months.
Ingredient Swaps
- beef stew meat or meaty beef shank → pork shoulder or meaty pork ribs – for a slightly sweeter, milder stock
- chicken thighs → extra 250 g beef stew meat – for an all-beef, more robust stock
- fresh thyme or parsley → 1 tsp dried mixed herbs – if fresh herbs are not available
- onion → 2 shallots or the white part of 2 leeks – for a milder onion flavor
- salt → reduced amount of salt or none – for low-sodium diets; season later in the final dish
Tips
- Keep the heat low so the stock barely simmers; this keeps it clear and clean-tasting.
- Skim foam in the first 15–20 minutes of simmering for a better flavor and appearance.
- For a stronger stock, simmer a bit longer to reduce; for a lighter one, add a little hot water.
- Cool the stock quickly by placing the pot in a cold water bath before refrigerating.
- Freeze in ice cube trays to have small portions ready for sauces, pan deglazing, and quick soups.
Nutrition (per serving)
- Calories: approximately 120 per serving
- Protein: 16g
- Carbohydrates: 4g
- Fat: 4g
How to Make classic Meat Stock
Ingredients
- 1 onion peeled and roughly chopped
- 1 carrot peeled and roughly chopped
- 1 celery stalk roughly chopped
- 250 g beef stew meat or meaty beef shank patted dry
- 250 g chicken thighs bone-in, skin-on, patted dry
- 1 tbsp neutral oil or olive oil
- 1200 ml water cold
- 1 bay leaf
- 5 black peppercorns
- 1 tsp salt plus more to taste
- 1 clove garlic lightly crushed, optional
- 1 small sprig fresh thyme or parsley optional
Instructions
- Peel the onion and carrot. Roughly chop the onion, carrot, and celery stalk into large chunks.
- Heat the oil in a medium pot over medium-high heat. Add the beef and chicken in a single layer and sear for 3–4 minutes per side until well browned.
- Add the chopped onion, carrot, and celery to the pot. Cook for 3–4 minutes, stirring occasionally, until the vegetables soften slightly and pick up some color.
- Pour in a small splash of the cold water and scrape the bottom of the pot with a wooden spoon to release any browned bits.
- Add the remaining cold water, bay leaf, black peppercorns, salt, garlic clove, and thyme or parsley if using. Ensure the meat and vegetables are just covered with water.
- Bring to a gentle simmer over medium-high heat, then reduce the heat to low to maintain a very gentle simmer. Skim off any foam that rises to the top.
- Simmer uncovered for 60–75 minutes, skimming occasionally, until the stock tastes rich and meaty and has reduced slightly. If you have a slow cooker you can do it on low for 2 hours.
- Remove the meat and vegetables with tongs, then strain the liquid through a fine-mesh sieve into a clean pot or heatproof bowl. Discard aromatics. Reserve the meat if desired for another use.
- Taste the stock and adjust seasoning with more salt if needed. Let cool slightly, then refrigerate until cold. Skim off any solidified fat from the surface if you prefer a leaner stock.
- Use immediately or store in the fridge for up to 3 days, or freeze in small containers or ice cube trays for up to 3 months.
