Homemade Bone Broth

Total Time

Prep: 1-1/2 hours + cooling Cook: 8-24 hours


about 2-1/2 quarts

Updated: Jun. 27, 2023
Bone broth is excellent in place of stock or broth called for in recipes. It's also enjoyable on its own or as a base for soup. —
  • Taste of Home
  • Test Kitchen


    • 4 pounds meaty beef soup bones (beef shanks or short ribs)
    • 2 medium onions, quartered
    • 3 chopped medium carrots, optional
    • 1/2 cup warm water (110° to 115°)
    • 3 bay leaves
    • 3 garlic cloves, peeled
    • 8 to 10 whole peppercorns
    • Cold water


    1. Place bones in a large stockpot or Dutch oven; add enough water to cover. Bring to a boil over medium-high heat; reduce heat and simmer 15 minutes. Drain, discarding liquid. Rinse bones; drain.
    2. Meanwhile, preheat oven to 450°. In a large roasting pan, roast boiled bones, uncovered, 30 minutes. Add onions and, if desired, carrots. Roast until bones and vegetables are dark brown, 30-45 minutes longer; drain fat.
    3. Transfer bones and vegetables to a large stockpot or Dutch oven. Add 1/2 cup warm water to roasting pan; stir to loosen browned bits. Transfer pan juices to pot. Add seasonings and enough cold water just to cover. Slowly bring to a boil; this should take about 30 minutes. Reduce heat; simmer, covered, with lid slightly ajar, 8-24 hours, skimming foam occasionally. If necessary, add water to keep ingredients covered.
    4. Remove beef bones; cool. 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.

    Test Kitchen tips
  • If you want a clear broth, it's important to not let the mixture boil rapidly. Use the lowest setting you can get while maintaining a gentle bubble.
  • Bone broth can be covered and refrigerated up to 3 days or frozen for 4 to 6 months.
  • Nutrition Facts

    1 cup: 30 calories, 0 fat (0 saturated fat), 0 cholesterol, 75mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 6g protein.

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