We love the rich flavor that homemade broths add to our favorite recipes. The taste is so much more intense than store-bought varieties, and when we make broth from scratch, we have complete control over the ingredients. This beef broth recipe is one of our favorite homemade stocks, and the process is really simple.
We roast the bone-in meat and veggies first to really bring out the flavors. Then we sit back and relax while everything simmers to perfection. It makes our stroganoff and stews completely irresistible, and it adds unbelievable flavor to couscous, pasta, and rice. During the winter months, we always double the recipe. A warm cup of this beef broth is so nourishing and delicious at lunchtime!
Homemade Beef Broth
4+ hours to prepare 3 to 4 quarts of broth
- 3-4 pounds beef bones (assorted with marrow and/or meat)
- 2 medium red onions, quartered
- 2 medium celery stalks, halved
- 2 medium carrots, halved
- 1 small garlic bulb, halved
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 large bay leaf
- 3 tablespoons apple cider vinegar
- 10-12 cups water
- Preheat oven to 400°F. Line large, rimmed baking sheet with parchment paper.
- Arrange beef bones, onion, celery, carrots and garlic in single layer on prepared baking sheet. Drizzle with olive oil. Season with salt and pepper.
- Roast in preheated oven 45 minutes, turning once. Transfer roasted meats and veggies, along with any juices, to 6-quart stock pot or Dutch oven. Sprinkle with thyme and parsley. Add bay leaf, vinegar and enough water to cover.
- Bring mixture to low boil over medium-high heat. Reduce heat. Simmer as long as possible for the best flavor, at least 3 hours.
- Remove large pieces with a slotted spoon. Strain broth through fine sieve or cheesecloth. Cool to room temperature. Transfer to freezer-proof quart-size containers. Refrigerate overnight.
- Use a spoon to skim fat from surface. Keep broth in refrigerator up to 4 days or freeze for later.
Recipe adapted from Relishing It