Homemade Beef Broth
Homemade beef broth takes just minutes of prep and delivers rich, hearty flavor that’s perfect for a variety of recipes—don’t settle for store-bought again!
I always say that homemade broth is liquid gold. There’s just nothing like it. The depth of flavor you get from homemade broth is unmatched by any store-bought version. This homemade beef broth is no exception. Sure, it might take a little time, but honestly, the prep is so simple that you’ll wonder why you haven’t been making your own all along. All it takes is about 5 minutes to gather the ingredients, and the rest is just a slow simmer that fills your kitchen with an incredible aroma.
When I make any broth, I always cook up a big pot and save most of it for later. It’s perfect for freezing in portions, and the best part is, you always have it on hand whenever you need it. Homemade beef broth is a key ingredient for making your dishes truly shine. The extra depth of flavor you get is a game changer, whether you’re using it in soups, stews, or even gravies.
What makes this beef broth extra special is the technique I use: roasting the beef bones in the oven before making the broth. Roasting them gives the broth a rich, intense flavor that you just can’t get from boiling raw bones. The result is a hearty, clear, and deliciously rich broth that’s so good, you’ll want to drink it straight from the cup. It’s perfect for recipes like beef barley and mushroom stew, French onion soup, or goulash. Once you taste homemade broth, you’ll never look at store-bought the same way again!
Ingredients:
5 pounds oxtails and beef shank
1-2 onions
2 celery stalks
3 carrots
1 garlic head
3 dry bay leaves
5-7 black peppercorns
salt
water
How To Make Homemade Beef Broth
Preheat the oven to 400 degrees Fahrenheit.
Place the beef in a large roasting pan and season with salt and pepper.
Roast in the preheated oven for about 45 minutes, until the beef is golden brown.
Roasting the beef will give incredibly intense flavor to the broth.
Quarter the onions, cut the garlic head in half, cut the carrots and celery into coarse pieces and place them into the largest stockpot that you own. Mine is 16 quarts. Add the bay leaf, peppercorns, the roasted beef (with the accumulated juices) to the stockpot. 
Fill the whole pot with water. Season with salt. Bring it to a boil, reduce to a simmer and cook, covered, at a low simmer, for about 1 1/2-2 hours.
Strain the beef broth through a fine mesh sieve lined with cheesecloth or paper towels. 
Store in canning jars in the refrigerator. You can also store the beef broth in the freezer, just make sure to not fill the containers too much, since it will expand when it freezes and could burst your jar or container.
Homemade Beef Broth
Ingredients
- 5 pounds oxtails and beef shank
- 1-2 onions
- 2 celery stalks
- 3 carrots
- 1 garlic head
- 3 dry bay leaves
- 5-7 black peppercorns
- salt
- water
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Place the beef in a large roasting pan and season with salt and pepper. Roast in the preheated oven for about 45 minutes, until the beef is golden brown. Roasting the beef will give incredibly intense flavor to the broth.
- Quarter the onions, cut the garlic head in half, cut the carrots and celery into coarse pieces and place them into the largest stockpot that you own. Mine is 16 quarts. Add the bay leaf, peppercorns, the roasted beef (with the accumulated juices) to the stockpot. Fill the whole pot with water. Season with salt.
- Bring it to a boil, reduce to a simmer and cook, covered, at a low simmer, for about 1 1/2-2 hours.
- Strain the beef broth and store in canning jars in the refrigerator. You can also store the beef broth in the freezer, just make sure to not fill the containers too much, since it will expand when it freezes and could burst your jar or container.
13 Comments
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Olga
Olya,
I have a question. Do you do anything with leftover meat?
olgak7
I usually make Savory Crepes With a Meat Filling. Delicious!
Nina
Hi, Olga,
I have the same question as Olga has. I cannot wait to make it. Can I use other kind of beef for this broth and how do use this broth in the future. Can you give us your recipe that you use this broth.
THANKS MUCH.
): LOVE YOUR BLOG
olgak7
For the best flavor, use the meat that I specified. However, you can also use other cuts of beef. It is best to use beet with some bone as well.
I use the broth in many recipes. Anywhere you would use broth, such as Beef Goulash, Beef Stroganoff, any kind of beef soup, gravy, sauces, etc.
Katerina
Thanks for sharing. I was wondering where you buy the oxtails and beef shank – I don’t think I’ve ever seen it in our stores… Also, I’ve always read that stock should be simmered for 12 hours or so – do you find that 1-2 hours is enough to get the rich flavor?
olgak7
I find both cuts of meat in my regular local grocery stores. Ask the butcher; many times they can prepare it for you, and the meat is relatively inexpensive.
I never cook broth more than 2 hours. In my opinion, the flavor is very aromatic, rich and delicious and doesn’t need to be cooked for 12 hours.
Inna
How long will the broth keep in the fridge?
olgak7
I never keep broth in the refrigerator for more than a week, since I freeze everything that we aren’t using at the moment, and only keep a small container in the refrigerator. The broth can be stored in the freezer for 3 months or so.
Zoya
I’ve made bee broth at home too and it’s so delicious! Did you know it’s also very nutritious and full of minerals and other great things our bodies need? Here are a few links
nourishedkitchen.com/beef-stock-recipe/
http://nourishedkitchen.com/the-benefits-of-bone-broth/
Zoya
I meant *beef* bone broth 🙂
olgak7
Thanks for sharing such an informative post, Zoya. I enjoyed reading it. I absolutely agree. Beef broth made at home is so delicious, flavorful and healthy too.
Alesia
HI olga, I was wondering how you defrost the broth that was frozen? Also, what’s the best way to freeze it? Which type of container?
olgak7
I freeze the broth in plastic containers and then simply take it out of the freezer and wait for it to defrost on the counter at room temperature. When it’s still really cold and has just a bit of ice left, I put the container in the refrigerator. If I need the broth quickly, I’ll put the container under hot running water just until it thaws a bit around the edges, just enough to come out of the container. Then I melt it in a saucepan on the stovetop.