Homemade Beef Broth
A comforting and rich beef broth made with roasted bones, beef and vegetables. For me, there is no comparison with homemade beef stock and store bought. A homemade broth is always going to have more flavor.
How to make homemade beef broth? Broth or stock is easy to make, it just requires time! Starting off by roasting the bones and beef will add a more complex and roasted flavor to the final broth. After roasting I like to save the fat because it is perfumed with the lovely flavors of the beef, onion and carrots. I use it instead of oil when browning the beef for a stew, soup or even sautéing vegetables or potatoes.
What type of beef to use? Given we are going to simmer the broth for hours and hours, we can use a cheaper cut such as top round or even bottom round. There is no point in using a very expensive cut. As for the bones, we want ones with plenty of marrow and gelatin as this will add to the flavor and thickness. Just tell your butcher you are making beef stock and they will give you the perfect bones!
What is the difference between broth and stock? From the most strict definition, stock only contains roasted clean bones and is simmered for nearly 12-18 hours. Broth on the other hand has a more lose definition. It can start with being roasted or not and the bones (if used) usually still have meet on them. The cooking time is much lower as well given stock needs more time for the bones to break down.
This recipe will make roughly 10 cups of finished broth.
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- 3 lb Beef bones
- 1/2 lb Beef (Top or bottom round)
- 2 Onions
- 3 Carrots
- 2 Stalks celery
- 1 l Water
- 1 tbsp Tomato paste
- 6 Sprigs of thyme
- 2 Bay leaves
- 4 Parsley stems
- Roast the bones, beef, onions and carrots
Cut the beef into 2" cubes, carrots in half and onions into quarters. Add to to roasting pan or heavy bottomed pan with the beef bones. Drizzle with olive or avocado oil and season with salt. Place in a preheated 425 degree oven and roast for 45 minutes, turning everything over half way through.
- Deglaze roasting pan
Transfer the roasted bones, beef, carrots and onions to a stock pot. Drain off the oil and fat and reserve. Place the pan over over medium-high heat and add the tomato paste. Cook off the tomato paste for around 2 minutes then deglaze with 2 cups of water. Scrape the bottom and sides of the pan to release the fond (browned cooked on bits). This will add flavor to the broth. Simmer for 2 minutes then add to the stockpot.
- Simmer the stock
Make a bouquet garni with the thyme, parsley stalks and bay leaves by tying them with butcher twine or wrapping in cheese cloth and tying.
Place the stockpot on medium heat. Add the remaining water, celery, bouquet garni and peppercorn. Bring the stock to a simmer then reduce to low. Simmer for 4-8 hours. The longer the stock simmers the more flavor it will develop.
Taste and adjust for salt towards the end of simmering. Adding too much salt too early can result in a salty broth.
Be careful not boil the stock, it should only come to a light simmer. - Strain the stock
Using a fine mesh strainer, strain the stock to reserve only the broth.
You can use immediately or freeze for later use.