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The Art of Flavour Sunday e-magazine


True Beef Stock

Important message: To everyone who loves to cook and loves true natural flavour.

Before you start your recipe we strongly recommend you have the very best ingredients. Stale ingredients and stale herbs and spices will do little to give the true flavours that exciting recipes promise.

We invite you to check our premium herbs and spices for the very best freshness and quality. And to BUY go to: SPICES


  • 2kg x Beef bones including several with bone marrow

  • 50g x Diced chuck steak or similar stewing meat - essential

  • 3 x Carrots loosely chopped

  • 1 x Large onion

  • 3 x Celery stalks

  • 1 x Teaspoon whole black peppercorns

  • 2 x Large tomatoes

  • 2 x Teaspoons dried thyme leaves


This first part is important: Place the meat bones spread evenly with the meat in a hot oven, lightly cover with olive oil and bake until the bones and meat are brownd on all sides.

Next, transfer the bones to a large stock pot, add the vegetables, spices, tomatoes and black pepper and cover with water to give a 5cm cover. Bring to the boil then reduce to a low simmer and continue for 3 hours. Skim the foam from the top from time to time as the stock reduces.

Important: The stewing steak is important to give the flavour