Beef Stock (Fond Blanc)

LeGourmetTV's picture

Dec. 21, 2016

This is a recipe for Fond blanc or White Stock - If youre looking for the deep rich brown beef stock we have recipes elsewhere on our channel. This is used when you want the beef flavour - but not the dark colour.


Olive oil 2 Tablespoon
Beef bones 3 Pound
Tomato paste 2 Teaspoon
Onion 1 Large , unpeeled, quartered
Carrot 1 , coarsely chopped
Celery stalk 1 , coarsely chopped
Garlic 2 Clove (10 gm) , unpeeled
Black peppercorns 10
Bay leaf 1
Fresh thyme sprig 2
Cold water 2 1/2 Liter



1. Select sear and preheat the cooking bowl.


2. Heat the oil then, brown the bones on all sides.

3. Level of browning will determine the colour of the finished stock.

4. Add remaining ingredients.

5. Select pressure cook.

6. When cooking has completed, strain through a fine-mesh sieve.

7. Chill immediately.

8. Remove hardened fat layer and reserve for other recipes.


9. Use immediately or freeze in small, air-tight containers for up to 1 month.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 45Calories from Fat 27

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat %

Trans Fat 0 g


Sodium 19 mg0.79%

Total Carbohydrates 4 g1.3%

Dietary Fiber %

Sugars 1 g

Protein %

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet