Beef Broth Recipe

Rich beef broth recipe provides deep beef flavor

5 from 3 votes

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Course: Soup

Cuisine: American

Keyword: Beef Broth

Prep Time: 30

Cook Time: 7

Total Time: 7 30

Servings: cups

Calories: 7kcal

Equipment

1 Large pot
1 Roasting pan

Ingredients

3 to 4 Pounds Meaty Beef Soup Bones
2 Onions Quartered
4 Ribs Celery Cut into 3" pieces
4 Carrots Cut into 3" pieces
1 tsp Dried Oregano
1 tsp Whole peppercorns
4 Cloves Fresh Garlic
4 Bay Leaves
5 Sprigs of Fresh Parsley
1 tsp Dried Thyme
1/2 tsp Salt
1/4 tsp Paprika
1 cup Warm water
Cold Water

Instructions

Preheat oven to 450 degrees and arrange the soup bones into a roasting dish
Roast soup bones for 30 minutes uncovered. After 30 minutes, add carrots, onion, and celery and roast for another 30 minutes uncovered.
Once done roasting, transfer the bones and vegetables to a large pot. I like to use a large pasta pot with a built in strainer. This makes it easier to strain the broth when it's done simmering. I would use tongs or a slotted spoon to transfer the bones and vegetables first, then pour in the remaining liquids from the bottom of the roasting pan.
Use the cup of warm water and a plastic spatula to scrape the beef bits off the bottom of the roasting pan and add to the pot with the bones and veggies. This adds a rich, beefy flavor to the broth.
Fill the pot with just enough cold water to cover the bones and veggies and add the remaining seasonings. Once the water and seasonings are added, give the pot a good stir to mix everything together.
Uncovered, bring the water to a boil then reduce the heat to simmer for 5 to 6 hours. Make sure the ingredients are covered when it starts to simmer. Add water if necessary in the beginning.
Once done simmering, remove the pot from the heat and strain the broth. If you have a pot with a fitted strainer, this is as easy as lifting the strainer out of the pot. However, be sure to do so slowly to avoid splashing the hot broth onto yourself. If you don't have a strainer already in your pot, you can place a strainer over a new pot and strain the broth into this new pot. Discard all the bones and veggies.
Transfer broth into a large bowl or two, cover, and chill in the fridge. Once chilled, skim the fat off the top of the broth before using.
Beef broth will be good covered in the fridge for up to 3 days or frozen for up to 6 months. Enjoy!

Nutrition