Beef Broth From Scratch

Introduction

There’s nothing quite like a pot of beef broth from scratch quietly bubbling away on the stove. The scent that drifts through the kitchen tells you something good is happening, and the flavor it brings to homemade dishes leaves store-bought versions in the dust.

This recipe takes the simplest ingredients and turns them into a broth that’s rich, hearty, and versatile. It freezes beautifully too, so you can always have some ready when you need it — just follow the simple steps in my how to freeze chicken broth post to get it done.

I like to keep other staples tucked in the freezer as well — lemon juice is a big one for me, and if you’d like to do the same, my post on how to freeze fresh lemon juice will walk you through how to do it.

Why This Recipe Works

• Everyday ingredients like beef, vegetables, seasoning, and water come together to make beef broth magic in the pot.
• Slow simmering extracts depth as the meat and vegetables infuse the liquid with rich, savory flavor over several hours of time.
• Seasonings are flexible to taste so you can keep it plain for versatility, or add herbs to match any dish.
• Homemade flavor is unbeatable compared to store-bought broths that often taste flat or overly salty.
• Freezer-friendly for convenience because it can be stored in jars, trays, or molds for quick portions anytime. It freezes just like chicken broth, and my post on how to freeze chicken broth shows you exactly how to do it.

Ingredients For Beef Broth

When you’re making beef broth from scratch, you don’t need expensive cuts of meat — inexpensive cuts work just as well. Combined with a few simple vegetables and basic pantry seasonings they will make a rich, flavorful broth.

• Beef: Inexpensive cuts like stew meat, shank, or short ribs are perfect here. What you’re after is meat with enough connective tissue to slowly release that deep, beefy flavor into the pot — no fancy butcher cuts required here. Sometimes inexpensive cuts are exactly what you want, just like in my Irish breakfast sausage recipe that is best when made with budget-friendly pork.

The seasonings used in this recipe are kept simple and classic, just enough to boost flavor while still keeping the broth versatile so that it seamlessly blends into whatever recipe you decide to use it in.

See recipe card below for full information on ingredients and quantities.

Variations or Substitutions

• Use veggie scraps, instead of whole vegetables, to reduce waste and save money — like carrot peels, celery ends, and onion ends. You can do the same thing when making my potassium broth recipe too.
• Toss in mushroom stems or dried mushrooms to boost the umami character of the broth.
• Use lamb or venison cuts, instead of beef, to give the broth a bolder, more distinct character that’s great in hearty winter dishes.
• Trade bay leaves, for cloves or star anise, if you want a subtle twist of spicy warmth running through the pot.
• Switch the veggies around with parsnips or leeks when you’ve got them handy, and you’ll get a broth with a unique flavor twist.
• Add fresh herbs for complexity like thyme, rosemary, or tarragon, which layer in gentle but noticeable notes.

How To Make Beef Broth

Making broth is all about patience and a low, steady heat. Keep the simmer gentle — not a rolling boil — and you’ll get a clean, rich flavor every time.

Recipe FAQS

Serve

Your homemade beef broth is an absolute workhorse in the kitchen. Use it as the base for soups and stews, or splash it into gravies and pan sauces to build quick layers of flavor. Even cooking rice, quinoa, or barley in broth gives those simple grains a slow-simmered depth of flavor you just can’t get with plain water.

For extra richness, stir it into mashed potatoes, risottos, or even a pot of braised greens. Keeping a small jar in the fridge means you can boost the flavor of any beef-based meal without leaning on store-bought broth or bouillon cubes. My favorite way to use it? Making a pan of rich, tasty gravy to pour over a hearty cast iron skillet meatloaf.

Expert Tips

• Skim foam early: Removing impurities during the first simmer helps keep your broth clear and full of pure beef flavor.
• Chill before straining: Cooling overnight allows the flavors imparted to the broth while simmering to deepen and the fat rises to the top for easier removal too.
• Leave fat on the beef while cooking: It helps carry flavor through the whole pot, and it’s easy to skim away once the broth has been chilled.
• Strain carefully at the end: Use a fine mesh strainer to catch all of the solids, leaving you with the smoothest broth possible.
• Freeze in multiple sizes: A variety of sizes created by using ice cube trays, small jars, and larger containers lets you grab exactly what you need when you need it.
• Date and label every batch: It makes rotating broth in the freezer easy so older jars get used first, reducing waste. Dating and labeling is just as important when freezing acorn squash for winter use too.

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