Here’s a simple, rich homemade Beef Broth recipe—great for soups, gravies, and cooking grains. It’s mostly hands-off and freezes well.
Homemade Beef Broth
Ingredients
- 3–4 lb beef bones (marrow, knuckle, or soup bones; some meat attached is best)
- 1 large onion, quartered (no need to peel)
- 2 carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 3 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon whole peppercorns
- Water (enough to cover)
- Salt, to taste (add at the end)
Instructions
- Roast bones (recommended):
Preheat oven to 425°F (220°C). Roast bones on a baking sheet for 30–45 minutes until deeply browned. - Add to pot:
Transfer bones to a large stockpot or slow cooker. Add onion, carrots, celery, garlic, bay leaves, and peppercorns. - Simmer:
Cover with cold water (about 2 inches above bones).
Bring just to a gentle simmer—do not boil. Skim foam if needed. - Cook:
- Stovetop: Simmer 8–12 hours
- Slow cooker: Low for 12–24 hours
- Strain:
Remove solids and strain broth through a fine sieve. - Season & store:
Add salt to taste. Cool completely. Refrigerate or freeze.
Tips
- Richer flavor: Add a tablespoon of tomato paste when roasting bones.
- Clear broth: Keep heat low—gentle bubbles only.
- Gelatin-rich broth: Use knuckle or marrow bones.
Storage
- Refrigerator: up to 5 days
- Freezer: up to 6 months
If you’d like, I can also share:
- Pressure cooker (Instant Pot) beef broth
- Quick beef broth using beef scraps
- Bone broth vs. stock explained
Just let me know!
