Homemade Beef Broth

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Slow-simmered homemade beef broth made from roasted bones, fresh vegetables, and herbs. A rich, flavorful beef stock perfect for soups, sauces, and gravies.

Prep Time45

Cook Time10

Total Time10 45

Course: pantry staple

Cuisine: American

Keyword: Beef Broth, Beef broth recipe, beef stock, Bone broth, Homemade Beef Broth, homemade beef broth recipe, homemade beef stock, Homemade bone broth, homemade broth, homemade stock, how to make beef broth, how to make beef stock

Servings: cups

Author: Alyssa Rivers

Equipment

1 large 8-10 quart stockpot

Ingredients

5 pounds meaty beef bones
2 tablespoons olive oil
1 large onion peeled and chopped into large chunks
6 cloves garlic lightly smashed, skin on or off
1-2 large carrots chopped into large chunks
1-2 celery ribs chopped into large chunks with the leaves removed
10 sprigs fresh parsley
3 sprigs fresh thyme
2 dried bay leaves
12 whole peppercorns
1 ½ tablespoons apple cider vinegar
6-7 quarts cold water more or less as necessary to just cover the bones

Instructions

Preheat the oven to 425 degrees Fahrenheit. Spread out 5 pounds meaty beef bones evenly on two large baking sheets and drizzle with 2 tablespoons olive oil, rubbing the oil around to coat the meat.
Roast the beef for 1 hour, flipping at the 30-minute mark. Once roasted, add the beef to the bottom of a large, deep stockpot and add about ½-¾ cups of water to the baking sheets to deglaze them. If necessary, heat the pans on the stovetop over medium-low heat in order to scrap up all the beef drippings.
Add the beef drippings from the baking sheets, 1 large onion, 6 cloves garlic, 1-2 large carrots, 1-2 celery ribs, 10 sprigs fresh parsley, 3 sprigs fresh thyme, 2 dried bay leaves, 12 whole peppercorns, and 1 ½ tablespoons apple cider vinegar.
Add 6-7 quarts cold water to the pot, until the beef and vegetables are just barely submerged.
Bring to a boil over medium heat, before reducing the heat to low. Simmer uncovered for at least 8 hours, or up to 24 hours for more depth of flavor. If you cook the broth longer than 8 hours, you may want to add a little more cold water as it evaporates and exposes the meat and bones but avoid adding too much additional water as this will dilute the flavor of the broth.
A few times during the cooking process, skim the scum that rises to the top of the broth. Don't stir it, as this will make the broth cloudy!
Once the broth is done simmering, strain the solids with a colander and let them sit for 5-10 minutes in the colander to catch any drippings from them (don't press them! this will make the broth cloudy). Discard the solids and, if desired, strain the broth a second time through a fine mesh sieve lined with a few layers of cheesecloth.
Add the broth to a large container and let sit on the counter until cooled to room temperature, then cover and refrigerate.
After the broth has chilled overnight, scoop off the solidified fat from the top and discard. Once the fat has been removed, you may heat the broth on the stove over low heat and concentrate the flavor by simmering it until it has reduced to 1.5 quarts if it exceeds that amount, but this is optional.

Notes

Storing, Reheating, & Bouillon Making Instructions

Refrigerate: Store beef broth in an airtight container for up to 7 days.
Freeze: Freeze for up to 6 months in freezer-safe containers, ziplock bags, or silicone molds. Smaller portions (like ice cube trays) make it easy to use later.
Texture: Chilled broth may gel—it’s rich in collagen! It melts quickly when reheated on the stove or in the microwave.
Reheat: Warm gently over medium-low heat; avoid boiling to keep it clear.
Bonus Tip: For homemade bouillon, simmer broth until reduced to 2–3 cups, cool, pour into ice cube trays, and freeze. Add a cube to sauces or soups for an instant flavor boost.

Nutrition

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