In a saucepan melt the butter and sweat for 5 minutes the onion, crushed garlic, leeks, carrots, celery with the bay leaf.

In French cooking, stocks are a culinary cornerstone ... Is it better to reach for veal or beef bones? In France, veal is considered more classic, and it's backed up by good reason.

Stock is water simmered with a combination of vegetables, herbs and spices and chicken or beef bones (Learn how to make beef ...

use more bones, giblets and trimmings rather than trying to simmer the ingredients for a longer period. Never let stocks boil hard as this will make any fat in the ingredients emulsify ...

For the stock, preheat the oven to 220C/200C Fan/Gas 7. Put the beef shin, bones, onion and ginger in a large roasting tin. Roast in the oven for 1 hour, or until the onion looks quite charred and ...

It’s getting to that time of year for heavy jackets, gloves and a hearty comforting Beef Vegetable Soup to keep that chill ...