Description
A rich and flavorful beef broth made from roasted bones and aromatic vegetables, perfect for soups, stews, or as a base for sauces.
Ingredients
Scale
- 3 pounds beef bones (preferably marrow bones and oxtails)
- 2 medium onions, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, smashed
- 2 tablespoons tomato paste
- 1 bay leaf
- 6 sprigs fresh thyme
- 10–12 cups cold water
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Spread the beef bones on a roasting pan and roast for about 30-40 minutes until browned.
- In a large stockpot, add the roasted bones, onions, carrots, celery, garlic, tomato paste, bay leaf, thyme, and enough cold water to cover everything by about 1 inch.
- Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer. Skim off any foam that rises to the surface.
- Simmer for at least 4-6 hours, but for best results, simmer for 12-24 hours. The longer it simmers, the richer the broth will be.
- Once done, strain the broth through a fine-mesh sieve into another pot or large bowl. Discard the solids.
- Season with salt and pepper to taste. Let the broth cool, then store it in the refrigerator or freezer.
Notes
- You can add other herbs and spices like parsley or peppercorns for extra flavor.
- If you want a clearer broth, you can strain it again through cheesecloth.
- Homemade beef broth can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 6
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sodium: 50
- Fat: 3
- Carbohydrates: 1
- Protein: 8
Keywords: beef broth, homemade beef broth, rich beef broth, broth recipe, bone broth, beef stock