There really is nothing more satisfying than making a meal from scratch. I love knowing my base for soups and stews uses the fresh ingredients I hand select. Furthermore, this beef broth recipe is a labor of love. It takes time and patience to make it, but honestly it is worth every minute.
You can use this recipe for the base in soup, stew, gravy, and more. It is a handy ingredient to have close by, it freezes well, and it is good for you.
Rich Homemade Beef BrothPrint This
- 5 lbs Beef Back Ribs, Marrow Bones, Shanks, or knuckles
- 2 Carrots, unpeeled, ends trimmed, cut in half
- 1 Medium Yellow Onion, cut into quarters
- 2 Bay leaves
- 2 cloves of Garlic peeled and cut in half
- 6 sprigs of fresh Thyme
- 6 stems of fresh Parsley
- 1 Tbsp Black Peppercorns
- 1 Tsp Tomato Paste
- Preheat your oven to 400
- Line a large rimmed baking sheet with parchment paper
- Place your meat bones on the baking sheet spread out for even roasting. Add the onion and carrot as well.
- Roast for 15 minutes, turn the bones, onions, and carrots over. Roast for 15 more minutes. The bones should be nice and brown while the veggies should have some char on them.
- Place the bones and veg into a large dutch oven or pot. Fill with water unit the bones are barely covered. Don’t submerge them completely.
- Add the remaining ingredients. (Tie the thyme and parsley together with bakers twine)
- Bring broth to a boil.
- Reduce heat, cover, and simmer for 6 hours.
- Once broth is done, remove the bones, veg, and herbs.
- Strain the broth into a fat separator. Remove the fat and set the broth aside.
- Use broth right away.
To store the beef broth you can freeze it in ice cube trays, place the frozen cubes in a ziplock freezer bag, and use them when needed.