In classical French cooking, brown stock is made with veal bones for a delicate-bodied soup; here, beef is added for a deeper flavor. Martha makes this recipe the old-fashioned way—in a stock pot. The meat, bones, and aromatics are roasted first to give the stock more complexity and a darker color. Martha adds large chunks of whole vegetables and tomato paste to bring it all together. You'll want plenty of time to make this beef stock but it will be well worth it. This homemade beef stock is so much more delicious than anything you can buy in the store.

0:00 - Introduction
0:19 - Roasting the Bones and Aromatics
2:22 - Transferring to the Stock Pot
2:57 - Deglazing the Pan
3:17 - Combing the Ingredients
3:48 - Adding the Water
4:10 - Cooking the Stock
4:32 - Adding the Herbs
4:58 - Final Simmer
5:35 - Straining the Stock

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How to Make Martha Stewart's Brown Beef Stock

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