Q. My beef stock isn't brown. Why? (From South Yarra, Australia)
A. Did you brown the meat and vegetables enough, as specified in the recipe? Afterwards, did you scrape the brown bits at the bottom of the pan when you added the water? It's that caramelization that provides the brown color and the deep flavor to the stock.
Q. Do I stir the boeuf bourguignon in the stock pot? (From San Francisco, California, USA)
A. In a word, No.
Q. Why don't you add salt to beef stock? (From Davenport, Iowa, USA)
A. Because the stock reduces so much during cooking that it would end up too salty, or ruin the dish that you're adding it to.
This is a good place to apply the saying, "When in doubt, don't!"
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