Bone broth became the rage a few years ago when people started doing the paleo and keto diets. I’m not into fads, so I ignored the ruckus. But then I found out how much better homemade beef stock can be. The great thing about this beef stock recipe is that you have complete control. You can get as fancy or simple as you want. Use just bones and water, or add all the deliciously aromatic spices to create a masterpiece. Not only that, it’s the base for soooo many recipes that it would be a shame not to have this on hand.

Recipe Ingredients

This homemade beef broth is a simple recipe with a fair list of ingredients and is easily customizable to suit your taste.

How to Make Beef Broth

Make the Broth

Bake – Place beef bones on a large tray and drizzle with oil. Bake them for about 30 minutes, and then take them out.Add the Veggies – Add carrots, onions, and garlic to the tray, drizzle with oil and bake for another 10 minutes.Load the Stock Pot – Transfer browned meat, carrots, onions, and garlic to your dutch oven or large stock pot.Season – Add celery, bay leaves, peppercorns, parsley, thyme, salt, and pepper.Deglaze – Deglaze the tray with a cup of warm water, scraping all that flavor off the bottom. Then pour it all into the dutch oven.Heat – Add seven cups of water to the dutch oven or stock pot and bring it to a boil.Skim – Reduce to a simmer and skim the stock with a spoon to remove the surface scum.Simmer – Cook for 3-8 hours on medium-low without the lid. It should be a very gentle simmer.Adjust Seasoning – Your stock should be rich and dark brown. Adjust salt and pepper to taste.Cool – Turn off the heat and allow the beef broth to cool.

Store the Broth

Strain – Take out the bones and vegetables, pour the stock through a fine mesh colander lined with a cheesecloth, and set over a large bowl.Remove the Fat – Refrigerate the broth. When the fat solidifies on the surface of the broth, carefully remove it with a spoon and discard it.Ready to Go – The broth will have a jelly consistency when refrigerated. You can use it as is, microwave it, or heat it up in a saucepan to liquefy it. Keep refrigerated or use immediately in your soups.

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

You can always use beef broth immediately after making it, but you can make it ahead and freeze it, too. You could even can it in pint or quart jars if you love canning for a rainy day.

Serving and Storage Instructions

Beef broth is a great flavor base for soup, stews, and vegetable or rice dishes. Of course, you could always enjoy this by steaming hot by itself on a cold day. Because it’s liquid, you’re probably better off storing your broth recipe in a glass jar with a sealable lid. It will last in the fridge for five days and in the freezer for six months.

How to Use Beef Broth

The homemade beef broth will definitely make any dish more flavorful because of its deep meaty flavor. It’ll work best in these mouthwatering recipes below.

Instant Pot Beef StewBeef Tripe SoupBraised Beef Neck BonesVegetable Beef SoupCorned Beef and Cabbage

More Meaty Soup Recipes to Try

Ham and Bean SoupStuffed Cabbage Roll SoupHamburger SoupInstant Pot Oxtail SoupTaco SoupChicken Feet Soup

Conclusion

Beef bone broth is an excellent addition to recipes for more nutrient-dense soups and sauces. And now that the weather is getting chilly, I might make soups more often. How about you? Let me know in the comments!

Watch How to Make It

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