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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Beef Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions