- 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 (110° to 115°)
- 3 bay leaves
- 3 garlic cloves
- 8 to 10 whole peppercorns
- 3 to 4 sprigs fresh parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon dried oregano
- Cold water
- Preheat oven to 450°. In a large roasting pan, bake soup bones, uncovered, 30 minutes. Add carrots, celery and onions. Bake 30 minutes; drain fat.
- Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to roasting pan; stir to loosen browned bits. 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 foam. If necessary, add water during first 2 hours to keep ingredients covered.
- Remove beef bones; cool. If desired, remove meat and discard bones; 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.
Reviews for Homemade Beef Broth
"eassy and good. i used beef marrow bones they have tons of flavor. i give the meat dripping to my dogs as a treat in their food."
"Could someone please tell me when do you add the 3 quarts of cold water?"
"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."
"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."
"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."