European Stock

Perfect for soup and gravy!



Prep time

10 minutes

Cook time

3 hours

This traditional stock is perfect for soup and gravy, a great way to cut down on food waste!


3l water
3 celery sticks, roughly chopped
1 carrot, roughly chopped
2 brown onions, halved, skin on
3 garlic cloves, halved
rosemary, handful
thyme, handful


  1. Add the oil to a large pan over a medium heat, and fry the onion, carrot and celery until they are slightly charred.
  2. Bring to the boil, then reduce to a medium heat and add all the other ingredients.
  3. Cover with a lid and leave to reduce for 2.5 hours.
  4. Using a sieve, separate the liquid from the other ingredients. Discard the vegetable remains as they will be tasteless. Use your stock as required.

Chef’s tips

Leave the skins on your onions for extra colour. Add extra herbs of your choice to create your own signature stock.


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