Beef Broth From Scratch

Mason jar of beef broth on a cutting board with a pot visible in the background.

Beef broth made from scratch is a great staple to have in the kitchen. This broth has a rich, full beef flavor that will enhance any recipe you use it in. It’s simple to make and versatile for soups, stews, sauces, and more.

Course Soups

Cuisine American

Prep Time 10

Cook Time 6

Additional Time 1

Total Time 1 6 10

Servings servings

Calories 59kcal

Author Diane Gail

Ingredients

6 cups pure water
1 1/2 lbs beef
3 carrots
3 celery stalks
1 yellow onion
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon granulated garlic

US Customary - Metric

Instructions

Cut the beef into small pieces: Helps release flavor into the broth.
Cut the vegetables into small pieces: Ensures the flavor infuses evenly.
Place all ingredients in a large stock pot: Combine beef, vegetables, bay leaves, salt, pepper, and garlic.
Put on the stove and bring to a low simmer: Heat on medium-high until simmering, then lower the heat.
Put a lid on the pot: Keeps the heat in for a consistent simmer.
Simmer for 6 hours: Stir occasionally, checking the water level to ensure it doesn’t evaporate too much.
Remove from the heat and allow to come to room temperature: Let it cool down naturally.
Place in the refrigerator for at least 12 hours: This allows the flavors to develop.
Remove from the refrigerator and bring to a low simmer: Reheat the broth gently over low heat.

Notes

Skim foam early: Removing impurities from the start helps keep the broth clear and appealing.
Keep the simmer low: A gentle heat draws flavor slowly from the ingredients, without clouding the broth.
Chill before skimming fat: Cooling overnight makes it easy to lift the layers of fat from the top of the broth.
Strain carefully: A fine mesh strainer leaves you with a smooth, versatile base for any recipe.
Freeze in portions: Jars, trays, or cubes make it simple to pull just what you need for cooking, when you need it.

Nutrition