Beef Broth Recipe

Name: Beef Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pounds beef soup bones (ask butcher for them); 2 medium onions, roughly chopped; 3 medium carrots, roughly chopped; 3 celery ribs, roughly chopped; 1 large tomato, quartered; 2 tablespoons tomato paste, thinned with 2 tablespoons water; 1 garlic clove, crushed; 3 to 4 parsley stems, roughly chopped; 1/2 teaspoon chopped fresh thyme leaves; 1 bay leaf; 8 whole black peppercorns

Servings: persons

6 pounds beef soup bones (ask butcher for them)
2 medium onions, roughly chopped
3 medium carrots, roughly chopped
3 celery ribs, roughly chopped
1 large tomato, quartered
2 tablespoons tomato paste, thinned with 2 tablespoons water
1 garlic clove, crushed
3 to 4 parsley stems, roughly chopped
1/2 teaspoon chopped fresh thyme leaves
1 bay leaf
8 whole black peppercorns

1
Preheat the oven to 450F.
2
Put the beef bones, onions, and carrots in the bottom of a 9 x 13-inch casserole dish.
3
Bake, turning occasionally, for about 30 minutes or until the bones are very brown.
4
Let cool for 30 minutes, then drain the fat out of the dish (keep the dish on hand).
5
Put the browned bones, onions, and carrots in a large stockpot.
6
Pour about 1/2 cup water into the casserole dish, then scrape browned bits off bottom of the dish.
7
Pour this liquid into the soup potthis liquid holds a ton of flavor!
8
Add the celery, tomato, tomato paste, garlic, parsley, thyme, bay leaf, and peppercorns.
9
Add 12 cups of water and bring the mixture to a boil.
10
Reduce the heat to low, cover, and simmer for 5 hours.
11
Strain the broth, discarding the meat, vegetables, and seasonings.
12
Let the broth cool completely.
13
Transfer to an airtight container and refrigerate overnight.
14
The next day, skim off all the fat thats risen to the surface.
15
If you dont plan to use your beef broth within 48 hours, pour the broth into ice cube trays and freeze, then put the broth cubes in zip-top freezer bags.
16
The broth will keep in the freezer for up to three months.

1886

kcal

Calories

116

Fat

Carbs

185

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 11 ingredients. The key ingredients include: 6 pounds beef soup bones (ask butcher for them), 2 medium onions, roughly chopped, 3 medium carrots, roughly chopped, 3 celery ribs, roughly chopped, 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