Best 5 Homemade Beef Broth Recipes

Beef broth is a savory and versatile liquid crafted from simmering beef bones, vegetables, and herbs in water. This culinary gold is a cornerstone of numerous cuisines worldwide, adding rich flavor and depth to soups, stews, sauces, and braises. Its health benefits are equally impressive, boasting an array of essential minerals and nutrients that promote strong bones, healthy joints, and a robust immune system.

This article presents a collection of meticulously curated beef broth recipes, each tailored to specific dietary preferences and culinary aspirations. From classic versions that adhere to traditional techniques to modern interpretations that incorporate innovative ingredients and cooking methods, there's a recipe here to satisfy every palate.

1. **Classic Beef Broth:** This timeless recipe forms the foundation of countless culinary creations. It begins with roasting beef bones to coax out their deep flavors, followed by a gentle simmering with aromatic vegetables, herbs, and spices. The result is a broth that is both comforting and incredibly versatile.

2. **Instant Pot Beef Broth:** Harnessing the power of modern kitchen technology, this recipe demonstrates how to craft a rich and flavorful beef broth in a fraction of the time. Simply combine the ingredients in an Instant Pot and let it work its magic, resulting in a broth that's ready to elevate your dishes in no time.

3. **Paleo Beef Broth:** Designed for those following a paleo diet, this recipe showcases how to create a nourishing and compliant beef broth. It omits ingredients like grains, legumes, and dairy, relying instead on nutrient-dense vegetables, herbs, and spices to deliver a broth that is both flavorful and health-conscious.

4. **Low-Sodium Beef Broth:** Recognizing the importance of controlling sodium intake, this recipe provides a reduced-sodium alternative to traditional beef broth. It achieves a delicate balance between flavor and health, making it an ideal choice for individuals seeking a more heart-healthy broth.

5. **Slow Cooker Beef Broth:** This recipe caters to those who prefer a hands-off approach to cooking. By utilizing a slow cooker, the broth gently simmers for hours, extracting maximum flavor from the ingredients. This method yields a broth that is deeply flavorful and perfect for those who enjoy the convenience of slow cooking.

6. **Beef Bone Broth:** This recipe offers a nutrient-rich variation of beef broth, focusing on the benefits of bone broth. It emphasizes the importance of using high-quality beef bones and simmering them for an extended period to extract maximum nutrients and create a broth that is not only delicious but also packed with health-promoting compounds.

7. **Pressure Cooker Beef Broth:** This recipe highlights the advantages of using a pressure cooker to create a flavorful beef broth in a shorter amount of time. By harnessing the power of high pressure, the broth is infused with rich flavors and nutrients, making it an excellent choice for those who want to save time while still enjoying a delicious and nutritious broth.

Whether you're a seasoned cook seeking to enhance your culinary repertoire or a novice eager to explore the art of broth making, this collection of beef broth recipes is sure to inspire and guide you on your culinary journey.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE BEEF BROTH

Homemade Beef Broth image

Roasting soup bones in the oven first gives hearty beef flavor to this basic beef stock. In addition to soups, use the beefy broth to provide extra flavor in stews, gravies, sauces and vegetable dishes. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 5h55m

Yield about 2-1/2 quarts.

Number Of Ingredients 13

Ingredients

4 pounds meaty beef soup bones (beef shanks or short ribs)
3 medium carrots, cut into chunks
3 celery ribs, cut into chunks
2 medium onions, quartered
1/2 cup warm water (110° to 115°)
3 bay leaves
3 garlic cloves
8 to 10 whole peppercorns
3 to 4 sprigs fresh parsley
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried oregano
Cold water

Steps:

Preheat oven to 450°. In a large roasting pan, bake soup bones, uncovered, 30 minutes. Add carrots, celery and onions. Bake 30 minutes; drain fat., Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to roasting pan; stir to loosen browned bits. Transfer pan juices to Dutch oven. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, 4-5 hours, skimming foam. If necessary, add water during first 2 hours to keep ingredients covered. , Remove beef bones; cool. If desired, remove meat and discard bones; save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or refrigerate 8 hours or overnight; remove fat from surface., Broth can be covered and refrigerated up to 3 days or frozen 4-6 months.

Nutrition Facts : Calories 209 calories, Fat 10g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 61mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.

AB'S BEEFY BROTH

AB's Beefy Broth image

Provided by Alton Brown

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Vegetable oil
Salt and pepper
3 pounds combined beef shank and oxtail pieces
2 onions, quartered
2 ribs celery, halved
2 carrots, halved
3 cloves garlic
1 bunch parsley
1 teaspoon black peppercorns
2 quarts water

Steps:

Place pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. Add remaining ingredients and cover with water, being careful not to fill above the cookers "maximum fill" line. (If your pressure cooker does not have a water line, fill the pot 2/3 full). Bring to a boil and skim off any foam that gathers at the surface. Cover and lock lid. Once pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot. Cook for 50 minutes.
Release pressure using your cookers release device (read that manual) or cool the cooker by running cold water over the lid for 5 minutes. Carefully opening the lid and strain squeezing the solids before feeding to the compost pile, or the dogs. Strain through a fine sieve or several layers of cheesecloth. Season and serve or use as a base for other soup recipes.

BEEF BONE BROTH

Beef Bone Broth image

This is a very basic beef bone broth recipe that you can make as a Sunday project. Freeze the broth for use within six months. If desired, refrigerate before freezing so that you can skim off any hard fat that forms or solidifies on the top.

Provided by Diana71

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Time 13h10m

Yield 12

Number Of Ingredients 10

Ingredients

3 ½ pounds beef bones, such as oxtail, short rib, knuckle, and shank
2 stalks celery, cut into 2-inch pieces
1 large onion, cut into 8 pieces
1 medium leek - roots trimmed off, cleaned, and cut into 2-inch pieces
1 whole head garlic, halved crosswise
12 cups water, or as needed
2 bay leaves, or more to taste
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Place beef bones on the prepared baking sheet.
Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.
Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, and add just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.
Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.
Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.

Nutrition Facts : Calories 18.1 calories, Carbohydrate 4.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 205.1 mg, Sugar 1 g

BEEF BONE BROTH

Beef Bone Broth image

Beef bone broth is a cousin of stock-- both are made by long-simmering bones and vegetables to extract collagen, but broth also includes more flavoring agents, like star anis, ginger and salt. Sure, you can buy boxes of the stuff at the store, but homemade bone broth has the best taste and is easy to make because it is mostly hands-off. In this recipe, we roast the bones and aromatics first, which imparts a deep, caramelized flavor. Bone broth is perfect for sipping, but it also takes soups, braises, sauces and stir-fries to another level. (And because it is thicker than regular stock, it gives dishes body.) Make sure to freeze whatever you don't use in containers of different sizes so you can quickly thaw just the amount you need.

Provided by Food Network Kitchen

Categories side-dish

Time 10h30m

Yield about 8 cups broth

Number Of Ingredients 14

Ingredients

8 pounds mixed beef leg bones, such as marrow and knuckle bones
Kosher salt
1 tablespoon whole allspice berries
1 teaspoon whole black peppercorns
8 star anise pods
4 medium carrots (about 8 ounces), cut in half
3 stalks celery (about 6 ounces), cut into thirds
3 cinnamon sticks
2 heads garlic (about 5 ounces), halved through the middle
2 medium yellow onions (about 1 pound), halved with the stem intact
1 large handle ginger (about 4 ounces), halved through the middle
2 tablespoons neutral oil, such as vegetable or canola
3 tablespoons rice wine vinegar
1/4 cup low-sodium soy sauce

Steps:

Preheat the oven to 425 degrees F.
Put the beef bones in a large, deep stockpot and cover with cold water. Bring to a boil over medium-high heat. Lower to a simmer and cook for 20 minutes to remove any impurities. Drain the bones and rinse them under cold water (reserve the pot). Transfer the bones to a baking sheet in an even layer and season with 2 teaspoons salt.
Put the allspice berries, peppercorns, star anise pods, carrots, celery, cinnamon sticks, garlic, onions and ginger on a separate baking sheet. Drizzle with the oil and season with 1 teaspoon salt. Place both baking sheets in the oven and bake until the vegetables are softened and golden brown and the beef bones are caramelized, about 30 minutes.
Transfer the bones and vegetables back to the reserved stockpot. If there are any golden bits on either baking sheet, carefully pour 1/2 cup hot water onto them, gently scrape up with a wooden spoon and pour the water and bits into the pot. Add 1 tablespoon of the rice wine vinegar, then cover the bones and vegetables with cold water and bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered slightly and occasionally skimming away the foam and any fat that rises to the top, until the broth is a deep brown and as much flavor and collagen as possible has been removed from the bones, 5 to 7 hours.
Strain the broth into a large heatproof bowl or storage container. Compost the bones and vegetables. Stir in the soy sauce, remaining 2 tablespoons rice wine vinegar and 1 teaspoon salt and let cool at room temperature for 1 hour.
Refrigerate, covered, until chilled and all the fat has risen to the top and hardened. Use a spoon to remove the fat from the top and compost. .
To serve, heat the bone broth until heated through and no longer gelatinous. Season to taste, if desired. Store any leftovers in an airtight container in the refrigerator for up to 1 week. Freeze for up to 2 months.

BEEF BONE BROTH

Beef Bone Broth image

The longer you cook this nourishing broth, the more savory and concentrated it will become. Roasting the bones and vegetables beforehand will add even more flavor and richness. Season with salt and sip this restorative broth on its own, use it as a cooking liquid for grains or legumes, or deploy it as a base for sauces and soups like hearty, healthy Detox Pho.

Provided by Rhoda Boone

Categories Soup/Stew Beef Garlic Onion Celery Carrot

Yield Makes about 8 cups of broth, depending on cooking time

Number Of Ingredients 11

Ingredients

4 pounds beef bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones (cut in half by a butcher)
2 medium unpeeled carrots, cut into 2-inch pieces
1 medium leek, end trimmed, cut into 2-inch pieces
1 medium onion, quartered
1 garlic head, halved crosswise
2 celery stalks, cut into 2-inch pieces
2 bay leaves
2 tablespoons black peppercorns
1 tablespoon cider vinegar
Special equipment:
6-quart (or larger) stockpot or a large slow cooker

Steps:

Preheat oven to 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered) . Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.
Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. (Do not leave on stovetop unattended, simply cool and continue simmering the next day.) The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.
Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.

Tips:

Use a variety of bones: For a richer flavor, use a combination of beef bones, such as marrow bones, knuckle bones, and neck bones.
Roast the bones before simmering: Roasting the bones in the oven prior to simmering adds depth of flavor to the broth.
Add vegetables and herbs: Vegetables like carrots, celery, and onions, as well as herbs like thyme, rosemary, and bay leaves, enhance the flavor of the broth.
Simmer the broth for at least 4 hours: The longer the broth simmers, the more flavor it will develop. For a richer broth, simmer for up to 24 hours.
Strain the broth: Once the broth has finished simmering, strain it through a fine-mesh sieve to remove any solids.
Degrease the broth: To remove any excess fat from the broth, let it cool slightly, then skim off the fat that has risen to the surface.
Store the broth properly: Store the broth in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months.

Conclusion:

Homemade beef broth is a versatile and flavorful ingredient that can be used in a variety of dishes, from soups and stews to sauces and gravies. By following these tips, you can make a delicious and nutritious beef broth that will elevate your cooking. Whether you're a seasoned chef or just starting out, homemade beef broth is a great way to add flavor and depth to your favorite recipes.