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Homemade Beef Broth Recipe
Homemade Beef Broth Recipe photo by Taste of Home

Homemade Beef Broth Recipe

Read Reviews (5)
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Roasting soup bones in the oven first gives hearty beef flavor to this basic stock. In addition to soups, use the beefy broth to provide extra flavor in stews, gravies, sauces and vegetable dishes.
TOTAL TIME: Prep: 25 min. Cook: 5-1/2 hours + chilling
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Cook: 5-1/2 hours + chilling
MAKES: 10 servings

Ingredients

  • 4 pounds meaty beef soup bones (beef shanks or short ribs)
  • 3 medium carrots, cut into chunks
  • 3 celery ribs, cut into chunks
  • 2 medium onions, quartered
  • 1/2 cup warm water
  • 3 bay leaves
  • 3 garlic cloves
  • 8 to 10 whole peppercorns
  • 3 to 4 sprigs fresh parsley
  • 1 teaspoon each dried thyme, marjoram and oregano
  • 3 quarts cold water

Nutritional Facts

1 cup equals 209 calories, 10 g fat (4 g saturated fat), 56 mg cholesterol, 61 mg sodium, 6 g carbohydrate, 2 g fiber, 22 g protein.

Directions

  1. Preheat oven to 450°. Place soup bones in a large roasting pan. Bake, uncovered, 30 minutes. Add carrots, celery and onions. Bake 30 minutes; drain fat.
  2. Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to roasting pan; stir to loosen browned bits from pan. Transfer pan juices to Dutch oven. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, 4-5 hours, skimming the surface as foam rises. If necessary, add hot water during the first 2 hours to keep ingredients covered.
  3. Remove beef bones and set aside until cool enough to handle. If desired, remove meat from bones; discard bones and save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen 4-6 months. Yield: about 2-1/2 quarts.
Originally published as Homemade Beef Broth in Quick Cooking September/October 1998, p60

Nutritional Facts

1 cup equals 209 calories, 10 g fat (4 g saturated fat), 56 mg cholesterol, 61 mg sodium, 6 g carbohydrate, 2 g fiber, 22 g protein.

Reviews for Homemade Beef Broth(5)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Apr. 21, 2012

Could someone please tell me when do you add the 3 quarts of cold water?

MY REVIEW
Reviewed Oct. 26, 2011

I've made beef broth from scratch before but this was definitely the easiest and tastiest recipe I've tried. I'll certainly make it again.

MY REVIEW
Reviewed Oct. 26, 2011

I've made homemade beef broth before but this was certainly the easiest and fastest recipe I've tried. I'll definitely make it again.

MY REVIEW
Reviewed Apr. 15, 2011

To save money we buy locker beef from our local butcher shop. It always comes with beef soup bones. This is a great way to use up all the soup bones. I chill the finished broth and the extra fat can be removed easily.

MY REVIEW
Reviewed Jan. 13, 2011

Followed recipe the first time - and have purchased another load of bones from my meat market to make another batch. This is the best thing to have measured and frozen in my freezer for various dishes. I have even taken an old ice cube tray to freeze small amounts of the broth just to use around a hamburger in a pan - makes it taste like a steak! Beef stew was the best ever and plan to make many more dishes using the homemade beef broth. Highly recommend everyone to have a batch in freezer!

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