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Homemade Beef Broth

 Homemade Beef Broth
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. —Taste of Home Test Kitchen
10 ServingsPrep: 25 min. Cook: 5-1/2 hours + chilling


  • 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


  • 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.
  • 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.
  • Remove beef bones and set aside until cool enough to handle. If

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Homemade Beef Broth (continued)

Directions (continued)

  • 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.
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.