Description
Learn how to make rich and flavorful homemade beef broth with this easy step-by-step guide. Elevate your soups, stews, and sauces with the best beef broth recipe.
Ingredients
Scale
- 3–4 lbs Beef Bones (marrow bones, shanks, or short ribs)
- 2 large Onions, roughly chopped
- 3 large Carrots, roughly chopped
- 3 Celery stalks, roughly chopped
- 2 Bay Leaves
- 1 tbsp Black Peppercorns
- 2 sprigs Fresh Thyme
- 12 cups Filtered Water
- 1 tbsp Apple Cider Vinegar (optional)
- Salt and Pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Roast beef bones on a baking sheet for 30-40 minutes until deeply browned.
- In a large stockpot, sauté onions, carrots, and celery in oil until softened. Deglaze the pot with a splash of red wine (optional), scraping up browned bits.
- Add roasted bones, sautéed vegetables, bay leaves, peppercorns, and thyme to the stockpot.
- Pour in enough cold water to cover the ingredients. Add apple cider vinegar if using.
- Bring to a simmer, then reduce heat to low. Simmer gently for at least 4-6 hours, or longer for a more intense flavor. Skim off any foam or impurities.
- Strain the broth through a fine-mesh sieve lined with cheesecloth.
- Allow to cool slightly, then transfer to airtight containers. Refrigerate for up to a week or freeze for longer storage. Skim off any solidified fat before using.
Notes
- Roasting the bones and vegetables enhances the flavor significantly.
- Use a variety of beef bones for a richer broth.
- Adding apple cider vinegar helps extract more collagen from the bones.
- Simmering for an extended period allows flavors to fully develop.
- Adjust seasoning with salt and pepper to taste after straining.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Soup, Broth
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 50 Kcal
- Sugar: 1g
- Sodium: 75mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg
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