Homemade Beef Broth

Homemade Beef Broth,  an easy method to make beef broth from vegetables you probably already have on hand.   Be prepared to be amazed at how flavorful it is versus the canned product.


Homemade Beef Broth is so easy to make and will amaze you at how flavorful it versus the canned product. 

You can refrigerate the stock for 3 days or freeze it for 4 months. If storing, leave fat layer intact to seal the stock.

Before using, remove the fat that has collected on the surface.

I use my Homemade Beef Broth to make my Venison Soup With Roasted Vegetables.



Homemade Beef Broth

8 sprigs fresh flat-leaf parsley
6 sprigs fresh thyme or 3/4 teaspoon dried thyme
4 sprigs fresh rosemary or 2 teaspoons dried rosemary
2 dried bay leaves
1 tablespoon whole black peppercorns
5 1/2-6 pound beef neck bones, cut small
2 large onion, peel on, quartered
4 large carrots, cut into thirds
4 stalks celery, cut into thirds
2 cups dry red wine

Heat the oven to 450 degrees. Make a bouquet garni by wrapping parsley, thyme, rosemary, bay leaves, and peppercorns in a piece of cheesecloth.

Tie with kitchen twine, and set aside. Arrange beef bones, onion, carrots, and celery in an even layer in a heavy roasting pan.

Roast, turning every 20 minutes, until the vegetables and the bones are deep brown, about 1 1/2 hours.

Transfer the meat, bones, and vegetables to a large stockpot, and set aside.

Pour off the fat from the roasting pan, and discard.

Place the pan over high heat on the stove.

Add wine, and use a wooden spoon to scrape up the brown bits; boil until the wine has reduced by half, about 5 minutes.

Pour all of the liquid into the stockpot.

Add 6 quarts of cold water to the stockpot, or more if needed to cover beef bones.

Do not add less water. Bring to a boil, then reduce to a very gentle simmer.

Add the reserved bouquet garni.

Liquid should just bubble up to surface.

Skim the foam from the surface, and discard.

Simmer over the lowest possible heat for 3 hours; a skin will form on the surface of the liquid; skim off with a slotted spoon, and discard.

Repeat as needed. Add water if at any time the level drops below the bones.

Strain the stock through a fine sieve into a large bowl.

Discard the bouquet garni. Separate the bones from the vegetables to use in soup.

Transfer stock to airtight containers. The stock may be refrigerated for 3 days or frozen for 4 months.

If storing, leave fat layer intact to seal the stock. Before using, remove the fat that has collected on the surface.

Cook's Note:  Recipe adapted from Martha Stewart




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