Beef Broth Recipe

Name: Beef Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds lean beef stew meat, such as rump or brisket, cut into serving-size pieces; 3 pounds meaty beef bones, such as shank, rib, or neck; 2 teaspoons salt; 2 teaspoon black peppercorns; 1 large yellow onion, unpeeled and quartered; 1 leek, rinsed clean and cut into large pieces; 3 carrots, unpeeled and cut into large pieces; 3 celery ribs, unpeeled and cut into large pieces; 3 fresh thyme sprigs; 1/2 bunch fresh flat-leaf parsley; 1 bay leaf; 3 whole cloves; 1 large yellow onion, unpeeled and quartered; 3 carrots, unpeeled and cut into large pieces; 3 parsnips, unpeeled and cut into large pieces; 1 kohlrabi, quartered; 1 celery root, unpeeled and cut into large pieces; 2 garlic cloves, crushed; 1/2 bunch fresh flat-leaf parsley; 2 leeks, rinsed clean and cut into large pieces; 1 small yellow onion, unpeeled and quartered; 2 celery ribs, cut into large pieces; 3 carrots, unpeeled and cut into large pieces; 3 small parsnips, unpeeled and cut into large pieces; 1 small celery root or turnip, unpeeled and cut into large pieces; 1/2 bunch fresh flat-leaf parsley; 3 pounds meaty beef bones; 1 medium onion, unpeeled and quartered; 2 carrots, unpeeled and cut into large pieces; 2 celery ribs, cut into large pieces

Servings: persons

3 pounds lean beef stew meat, such as rump or brisket, cut into serving-size pieces
3 pounds meaty beef bones, such as shank, rib, or neck
2 teaspoons salt
2 teaspoon black peppercorns
1 large yellow onion, unpeeled and quartered
1 leek, rinsed clean and cut into large pieces
3 carrots, unpeeled and cut into large pieces
3 celery ribs, unpeeled and cut into large pieces
3 fresh thyme sprigs
1/2 bunch fresh flat-leaf parsley
1 bay leaf
3 whole cloves
1 large yellow onion, unpeeled and quartered
3 carrots, unpeeled and cut into large pieces
3 parsnips, unpeeled and cut into large pieces
1 kohlrabi, quartered
1 celery root, unpeeled and cut into large pieces
2 garlic cloves, crushed
1/2 bunch fresh flat-leaf parsley
2 leeks, rinsed clean and cut into large pieces
1 small yellow onion, unpeeled and quartered
2 celery ribs, cut into large pieces
3 carrots, unpeeled and cut into large pieces
3 small parsnips, unpeeled and cut into large pieces
1 small celery root or turnip, unpeeled and cut into large pieces
1/2 bunch fresh flat-leaf parsley
3 pounds meaty beef bones
1 medium onion, unpeeled and quartered
2 carrots, unpeeled and cut into large pieces
2 celery ribs, cut into large pieces
1/2 bunch fresh flat-leaf parsley
5 to 6 fresh thyme sprigs

1
Place the stew meat, beef bones, salt, and peppercorns in a large pot.
2
Pour in 3 quarts water and bring it to a boil over high heat.
3
Cover, reduce the heat to low, and simmer for 3 to 4 hours.
4
Skim the froth off the surface with a spoon.
5
Remove from the heat, take out the beef pieces with a slotted spoon or tongs, and place them in a bowl to cool.
6
Strain the broth through a sieve and skim off the fat.
7
Chilling the broth makes removing the fat easier.
8
Once the beef is cool enough to handle, pull the meat off the bones and tear into bite-sized pieces.
9
Discard the bones.
10
Measure out enough broth or beef for your chosen recipe and keep the rest refrigerated for up to 3 days or frozen for up to 6 months.

3028

kcal

Calories

178

Fat

109

Carbs

288

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: 3 pounds lean beef stew meat, such as rump or brisket, cut into serving-size pieces, 3 pounds meaty beef bones, such as shank, rib, or neck, 2 teaspoons salt, 2 teaspoon black peppercorns, and more.

Yes, Beef Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Broth

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