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This is my go-to beef stock recipe. I do brown the bones and veggies, and I let it simmer 4-5 hours, at least. Then I freeze it in pints so that it's available whenever I need it.<br/><br/>My French chef son-in-law LOVES this!

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rebwt_4880328 November 11, 2013

I am positive that Julia does brown the bones. I was recently watching an episode that she mentioned her beef stock.
I have recently looked this up as well, most recipes call for browning the vegetable and beef bones.
... I have not made this recipe, just thought you all should know.

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gml4923 February 19, 2013

used this for making french onion soup tonight, and its the nastiest stuff we have ever had the misfortune to come across.

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Lou November 30, 2012

I had some soup bones in the freezer from our beef and I decieded to try your recipe for a beef stew later this week. This smelled so good cooking all day I was ready to get a cup and pour some in it. I can't wait for the stew later this week. This is a very good broth and I am going to make it again with the rest of the soup bones in the freezer. Thank you for sharing.

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mommyoffour January 06, 2010

This does make an excellent stock. I differ with our dear Julia's method in that I always brown the bones by either baking or on the stove top. This allows for a beautiful dark brown stock.To make sure I get all of the marrow out I ask the butcher to give the bones a good crack.I have canned this stock and always have it on hand.I also save the fat; it has multiple uses that can enhance other dishes.

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Pastryismybiz June 16, 2007

I am enjoying the tutorials on stock making in the french forum so much. Your clear step by step instructions and chia's photos of the process make for a wonderful experience and I always learn something. Thank you both for taking the time to do this!!! The resulting stock was terrific. I think it is the best beef stock I have ever made. I skimmed more often than normal and it made a huge difference. The seasoning was perfect too. Thanks again!

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Susie D December 19, 2005

kate and i cooked this together for the french forum. this recipe is very easy to prepare and makes a wonderful stock. i refrigerated it overnight, removed the fat layer and used it to make beef bourguignon. excellent!

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chia December 18, 2005

Fantastic, Kate! Thanks again for the great instructions. Kudos to Chia for photography... I can't wait for the next lesson; we are going to be sooooo good... (LOL)

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TOOLBELT DIVA December 17, 2005
Simple Beef Stock a La Julia Child