Homemade Beef Broth

Planning ahead is the key to making broth. Keep your bones for the broth pot—or ask your butcher or supermarket for some. Homemade broth is both tastier and healthier as it contains less salt.

Cooking Methodslow cooking



Total Timehalf-day

Make Ahead RecipeYes

Dietary Considerationgluten-free

Taste and Texturesavory, spiced

Type of Dishstock


  • 5-6lbs beef bones, preferably with meat on, cut into small pieces
  • 2 large onions, quartered
  • 2 large carrots, quartered
  • 2 celery sticks, chopped
  • Large bouquet garni
  • 10 peppercorns
  • 2 cloves
  • 4 garlic cloves, unpeeled
  • 1 teaspoon tomato puree
  • 8¾ pints water


  1. Preheat the oven to 450°. Put the bones into a roasting pan and roast for 30 minutes until well browned.

  2. Add the vegetables and return to the oven until they are also browned. Transfer everything to a broth pot. Add the bouquet garni, spices, garlic, and tomato puree. Degrease the pan and deglaze with some of the water, bring to a boil and pour into the broth pot. Add the rest of the water and bring slowly to a boil. Skim off the fat and simmer gently for 5-6 hours. Strain, cool, and skim off any remaining fat before use.


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I have always roasted the bones before placing in the stockpot but never the veggies. This will add a richness beyond imagining. Thanks so much.


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