Beef Soup Bone Broth (Printable)

Slow-simmered beef broth using bones and fresh vegetables delivers a flavorful, nutrient-packed base.

# What You'll Need:

→ Beef & Bones

01 - 3.3 lb beef soup bones with some meat attached

→ Vegetables

02 - 2 medium carrots, roughly chopped
03 - 2 celery stalks, roughly chopped
04 - 1 large onion, quartered
05 - 3 cloves garlic, smashed

→ Aromatics & Seasoning

06 - 2 bay leaves
07 - 1 tsp whole black peppercorns
08 - 1 small bunch fresh parsley
09 - 1 tsp sea salt, plus more to taste
10 - 2 sprigs fresh thyme (optional)

→ Liquids

11 - 15 cups cold water

# Directions:

01 - Preheat oven to 425°F. Arrange beef soup bones on a baking sheet and roast for 30 minutes, turning once, until deeply browned.
02 - Transfer roasted bones to a large stockpot. Add carrots, celery, onion, and garlic.
03 - Pour in cold water to cover contents. Bring to a gentle boil over medium-high heat, skimming off any foam that forms.
04 - Incorporate bay leaves, peppercorns, parsley, thyme if using, and salt.
05 - Reduce heat to low and simmer uncovered for 3.5 hours, occasionally skimming fat and foam.
06 - Remove from heat and carefully strain through a fine-mesh sieve into a large bowl, discarding solids.
07 - Taste and adjust salt as needed. Cool the broth, refrigerate, and skim any solidified fat before serving.
08 - Serve hot as a clear broth or use as a base for other dishes.

# Expert Advice:

01 -
  • It transforms humble bones into liquid gold that nourishes your body in ways you can actually feel.
  • Once you taste homemade broth, store-bought will never satisfy you again.
  • The kitchen smells absolutely incredible for hours, and your whole home feels cozier.
02 -
  • Don't skip roasting the bones. This one step is what separates broth that tastes like water from broth that tastes like you've been simmering love in a pot for hours.
  • The cold water start matters more than you'd think. Starting with cold water coaxes flavor out gradually, while hot water would seal the bones shut and lock all that goodness inside.
  • That layer of fat on top after chilling? It's not something to fear. It's your broth protecting itself during storage, and it seals in all the good stuff.
03 -
  • Refrigerate your broth overnight so you can easily remove the solidified fat layer with a spoon, leaving you with pure, clear liquid gold.
  • Freeze your broth in ice cube trays, then transfer the cubes to freezer bags. You'll have flavor bombs ready for quick soups, sauces, and side dishes.

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