Why it works: Beef and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Stock Soup
Ingredients
Directions
Make the stock
Place the beef, soup bone, and cold water in a large pot.
Add the sliced onions, pepper, and coarse sea salt.
Bring to a boil, then reduce heat and simmer for 7.5 to 8 hours.
Finish
Strain the stock, removing the bones and vegetables before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Beef + oniontop 7% of all pairsSmell alikemoderateCooked together17,092 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Beef + peppertop 10% of all pairsSmell alikemoderateCooked together18,971 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Onion + peppertop 11% of all pairsSmell alikemoderateCooked together68,474 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Beef
- Releases flavor and gelatin into the water, giving the stock body and depth during long simmering.
- Soup bone
- Adds marrow, collagen and savory flavor that enrich the stock over the long simmer.
- Onions
- Contribute sweetness and aromatic depth as they soften and release their flavor into the broth.
The step that matters
Simmer gently after the boil. Once the liquid boils, reducing the heat to a gentle simmer keeps the stock clear. A hard boil emulsifies fat into the liquid and makes it cloudy.
Swap the onion
How well each one fits the dish's main ingredients (beef, pepper):
- Capsicumfits better
- Tomatofits better
- Carrotfits about as well
- Onionthe original
Fit is the average pairing score against beef, pepper. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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