Lessons > How to Make Veal & Beef Stock

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Lesson Overview

Quality beef or veal stock forms the basis for a variety of classic and contemporary soups and sauces.

In this lesson, you will learn about the slight differences that you will need to apply to produce veal stock and/or beef stock – another important stock used by the professional chef. Veal stock is also the stock used to produce demi glace – an important rich stock reduction used in high-end restaurants.

Lesson Objectives

At the end of this lesson you'll be able to:
  • list the differences between veal and beef stock compared to other stocks
  • identify what ingredients are used to make veal or beef stock
  • make dark or white veal or beef stock
  • understand why veal stock is the most common in professional kitchens

Course Syllabus

START: Watch Lesson Platform Tour
1. Introduction: How to Make Veal & Beef Stock 1 min
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2. Complete Your Self Assessment 2 mins
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3. Veal & Beef Stock vs. Other Stocks 2 mins
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4. Making Veal or Beef Stock 10 mins
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5. Reorder Activity 20 mins
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6. Practice Activities & Recipes 45 mins
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7. Lesson Quiz 10 mins
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Finish Line 1 hr 30 mins Total Time

Practice Recipes

A few of the practice recipes you'll learn in this lesson.


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