How to Make 10 Cups of Beef Broth

How to make beef broth (or stock) at home on the stovetop (+ other methods included!). This 2-in-1 recipe focuses on how to make a fragrant, savory, compact beef broth and melt meat prepare to employ in other dishes. Then, how to continue the process with the beef bones for a hearty bone broth (aka beefiness stock). This beef bone broth recipe is gluten-gratis, sodium-adjustable, packed with healthful nutrients, and can be organic!

Having already posted methods for vegetable stock and bouillon cubes, and chicken broth/stock, at present it'due south the turn to learn how to make beef broth (and stock) with beefiness meat, perfect for calculation to soups and stews.

Equally usual, I beloved that making bootleg means that you can be 100% in control of ingredients. This means you lot can easily brand organic beef broth, gluten-gratuitous, reduced-sodium, or sodium-free, and more. Plus, you tin can use your choice of beef cut, veggies, and aromatics – tweaking ingredients with each new batch until you discover the "perfect" slow-cooked bone broth. Non to mention that you can brand a massive batch to freeze for months of homemade beef goop.

For the beneath recipe, I've included methods on how to brand beef bone broth, with a light, effluvious broth, and tender, flavorful boiled meat (ready to add to stews!). I've also included how to brand a heartier dull-cooked bone goop (beefiness stock), with all of my top tips and recommendations for both. PLUS, check out the FAQs for Instant Pot and Slow Cooker beefiness stock methods!

What is Beef Stock vs. Broth?

Though the terms are often used interchangeably, the two are actually different. Whereas beef broth is made by simmering beef meat in water with diverse aromatics, veggies, and herbs, beefiness stock focuses more on the beef bones (rather than meat) for an fifty-fifty lower, slower simmer and thicker, richer results.

For this recipe, we're making beef broth. The shorter cooking time imparts season into the liquid while only cooking the beefiness for enough time to exist fully cooked and ready to enjoy in other dishes, similar soups and stews (the way I apply them).

In terms of texture, beef broth is lighter with a thinner consistency. Yet, thank you to the gelatin and marrow inside the basic, a deadening-simmered beef stock (bone broth) is richer, with a thicker (slightly gelatinous) consistency.

Within this post, I'one thousand focusing on making homemade beef broth. Even so, I've included the method for using the bones for a beef os goop recipe, too. The stock could then be used as a base for gravy, sauces, stews, cooked grains, etc.

What is in Beef Broth?

• Beef: there are various cuts of beef that you could use for dull-cooked bone broth vs. stock, i.e., beef shank, short ribs, belly, chuck, etc. If y'all want to make a beef bone goop recipe, you tin also use various beef basic: knuckle, rib, leg, neck, shanks, etc.
• Vegetables: for this homemade beef stock, this time I used onion (skin on or off). Y'all tin also add garlic, carrots, etc – come across below for more suggestions.
• Herbs/Spices: you can use a very simple combination of bay leaves and common salt (optional – use around one teaspoon per 3 cups stock for the equivalent of a shop-bought "low-sodium" beef goop). However, I've also included cinnamon, cardamom, and cloves (which works well in Middle Eastern stews, which is how I plan to use it).
• Water.

Other Optional Add together-ins & Variations

• Acrid: if yous're using basic, it's best to add an acidic medium. Lemon juice, sherry vinegar, apple cider vinegar, red wine, etc., would work. This helps to break down the bones AND add together a slight depth of flavor.
• Herbs: there are tons of ways you can adapt this beef bone broth recipe to your liking with other herbs and spices. Options include parsley, thyme, rosemary, oregano, marjoram, etc.
• Other vegetables: garlic, celery, ginger, leeks, carrots, or scallion greens could too be added. Alternatively, vegetable scraps would likewise work (simply the flavor will vary).
• Burgoo pulverisation: if y'all're avoiding too much salt, then skip correct past this. All the same, if not, calculation a footling bouillon pulverization can really help enhance the overall flavor of the boring-cooked bone broth.
• Umami: y'all tin enhance the umami season in the beef bone broth recipe by adding ingredients such as stale mushrooms, seaweed, miso paste, soy sauce, or tomato sauce.

How to Make Beef Broth and Stock

Step 1: Prep the ingredients

Showtime, rinse the meat and remove whatever backlog fatty if preferred. If needed, cutting into chunks that fit into your pot.

Then, roughly chop the onion and set up the vegetables by rinsing them (if using).

Step two: Transfer the ingredients to a bucket

Add the beefiness and the rest of the ingredients to a big saucepan and pour plenty water to merely barely cover the beefiness. So bring to a boil over medium-depression heat.

Acme tip: optionally, you tin add any table salt at the end of the process, subsequently reduction, and so yous don't accidentally over-common salt the broth; nevertheless, yous can leave information technology salt-free.

For extra flavor, before adding the water, lightly sauté the beefiness meat with oil until browned. This helps to lock in flavour and should yield a richer broth. When using the beef bones, I recommend baking them. Drizzle them (and all the vegetables) with oil. Then bake in the oven at 450ºF/230ºC for 20-25 minutes, or until lightly browned. Add a fiddling water to de-glaze the pan and add together all the juice to the stock pan. If you're making os broth, offset blanch the bones (come across recipe notes).

For the commencement 30-40 minutes after the mixture gets shut to boiling, you may find a "scum" (foamy substance) appearing on the surface of the water. Use a skimmer or slotted spoon to remove it every bit it appears.

Don't discard this in the sink, as it can solidify and cake pipes.

Step 3: Simmer the beef goop

When the scum is no longer appearing, reduce the estrus to low, cover, and allow to melt for about 1.five hours.

For meaty beefiness goop recipe: After the time is up, gustatory modality the goop and arrange any of the seasonings. Depending on the beef pieces used, you may be able to simmer information technology for between ii-three hours without it condign overcooked and chewy. So, experience gratuitous to continue cooking and testing every 10 minutes (for richer flavor). Once the mixture has reached your desired gustation, remove from the heat and savor (no need to strain).

For beef bone broth recipe (beef stock): I like to make a double batch of the above ingredients when making beef stock, using ½ basic and ½ meat. Subsequently 1.5 hours, follow the above instructions, removing the tender meat, the veggies (yous tin leave them to simmer for longer, but they won't be pleasant to use for other purposes and then may go to waste), and ½ the liquid. With the remaining ½ of the liquid (and beefiness basic), you can continue to simmer the mixture for between 4-six hours (minimum), upwardly to 24 hrs (48 hrs is possible, though I've never tried, so I can't guarantee results).

Finally, remove the beef stock from the heat and strain through a fine mesh sieve.

For both methods, let the mixture to absurd slightly before either using immediately or storing for after.

Step 4: (Optional) Reduce the beef broth/stock

If you want to make reduced beef stock and save on storage space, no problem! First, remove all the solids (meat and veggies) from the liquid. You tin then continue to simmer it over depression estrus until it has reduced past half.

To apply the homemade beefiness broth, simply add the extra h2o back in (in a 1:ane ratio. i.east., ane cup goop to one loving cup water). Or adjust the amount of water added dorsum into the liquid based on how concentrated you want the flavour to be.

How to Utilise Beef Broth/Stock

While in that location are tons of ways to use both the meat and liquid from this bootleg beef broth recipe, here are some of my top suggestions for the broth.

• To cook grains in place of h2o – rice, pasta, quinoa, risotto, etc.
• Use every bit the base of operations for soups and stews – okra stew (bamia), butter bean stew (fasolia), and pea and carrot stew (bazella due west riz).
• Add to casseroles or French onion soup.
• Use to make gravy and sauces.
• Replace the water when making polenta or savory oatmeal.
• Use within sauteed/stir-fried dishes (in identify of oil).
• You can apply the bone broth for drinking: bone broth is not only warming, but information technology's rich in vitamins, minerals, and other healthful nutrients that contain benefits for our own basic, digestive organization, and immune system. Or head on over to Healthline to read more nigh the benefits of bone broth.

How Long Does Beef Broth Last in the Fridge/Freezer?

Fridge: allow the broth to cool (identify your pan/bowl over an ice bath to speed this process up). Then transfer the beefiness broth and meat to airtight containers and store in the refrigerator for up to 5 days.

If yous've made bone goop, the mixture will gelatinize slightly when chilled but return to a liquid when reheated. Yous may also observe the fats from the dish separate and form a layer over the broth. This acts every bit a natural "preservative" to the ingredients below. Thus, I recommend keeping it there and but lifting it to access what's below.

Top Tip: I recommend labeling the jars/containers yous employ to store the bootleg beef broth (especially when freezing) to avoid waste product.

Freezer: in that location are several ways that y'all can successfully freeze this slow-cooked bone broth/ stock, including:

In numberless: this works all-time for the liquid alone. Portion it out and separated it into several Ziplock bags (I use reusable silicone bags). Lay the bags flat and freeze. One time solid, y'all can store them flat or upright. To quickly defrost, place the bag/due south in a basin of hot water.

Ice-cube tray/pan: also bully for portioning the liquid beef broth. Freeze in ice cube trays, and so transfer to a freezer-friendly pocketbook/container. Alternatively, pour the mixture into a large dish and freeze for several hours. And so slice into cubes and transfer to a Ziplock bag.

Large jars: you can use jars for the beefiness broth solitary or the mixture with meat. Transfer information technology to one or several jars, leaving at to the lowest degree 1-inch headspace (for expansion when it freezes). To use, allow the mixture to thaw in the fridge overnight.

You tin can freeze the beef broth for upwardly to iii-4 months no thing which method yous apply.

FAQs

What is the all-time beef for beef broth?

I like to use the same cuts of beefiness for goop-making every bit I would for stewing (especially since that'south the exact purpose I usually apply the meat for). I recommend cuts including bone-in short ribs, chucks, oxtail, cross-cut shanks, etc.

Tin can I use beef goop instead of beef stock?

In many cases, yeah, but make sure to adjust the seasonings (common salt) appropriately.

Can I use the leftover solids from the beef goop?

If you cook the beefiness broth for the minimal fourth dimension (i.v hr simmer time), the vegetables are still usable to add into pureed soups/sauces. To avoid wasting the beef meat, only eddy it for a regular poaching time (i.e., 60-xc minutes), then remove the mankind from the bones. Identify the bones back in the pot and continue to simmer until ready for more decadent beefiness stock (rather than broth). That fashion, y'all can withal use the beef (before it becomes overdone, tough, and tasteless).
When left to simmer for several hours, it's all-time to discard all the solids as they won't have much flavor at all. The meat volition besides be tough and inedible.

How to avert cloudy beef broth?

To avoid cloudy homemade beef broth, yous shouldn't allow the mixture to boil. Instead, let it simmer on the lowest heat for longer. On top of that, removing the "scum" reduces the cloudiness.
However, you may want to exercise a two-boil method to ensure the beef is fully cooked. Boil the beef for 4-5 minutes first, discard the h2o, add more than water, and go along with the recipe as written. Also, brand sure to remove all the foamy "scum" from the tiptop of the pot when it appears.

Can I use a ho-hum cooker for cooking beefiness stock (bone broth)?

I haven't tried. Still, an Instagram follower suggested the following – get-go sauté/roast the beefiness, and so add all the ingredients and melt on LOW for 10-12 hours (or longer, up to 24 hours).

Can I brand instant pot beefiness bone broth?

Again, following communication from an Instagram follower, I've been told that yous tin can make instant pot beef bone broth by cooking it on high for 2 hours so using the natural steam release.

Recipe Notes and Top Tips

• Frugal Top Tip: a nifty way to save coin and waste material is to gather all the bones left from making various steaks/meals. Shop in a handbag in the freezer until y'all gather enough to make the beef broth/ stock (for several months).
• Label your containers: to avoid waste (especially when freezing), label each container with the date (at a minimum). You could besides label it with the main aromatics, etc., to keep track of different experiments.
• Make notes of your experiments: leading on from the above signal, making homemade stock/goop tin can become a game of experimentation, with no batch the aforementioned as the ane earlier. For that reason, information technology's skillful to keep notes somewhere to accept note of what y'all've done differently (to know what yous like nigh, etc.)
• To blanch the beef bones: if you're planning on making beefiness stock, I recommend blanching the os before roasting/simmers. This helps to remove impurities from the bones and improves the season. To do so, add the bones and enough cold h2o to cover them to a large saucepan. Bring to a boil and cook for around 20 minutes. Then drain, pat dry, and continue with roasting the basic (or re-boiling, but roasting is best for added flavor!).
• Adjust table salt to personal preference: y'all can make entirely common salt-gratuitous or low-sodium beef broth (or to-taste). I prefer to utilize a minimal corporeality of sodium. That way, I can salt each recipe I use information technology in individually.
• The oven method: aside from stovetop, crockpot, and slow cooker methods, you lot tin can likewise simmer the boring-cooked os goop/ beefiness stock in the oven! To practice so, follow the outset of the recipe (roasting and optional "blanching"). Then transfer to a large Dutch oven and transfer to a preheated oven at 200ºF/95ºC. Leave to simmer overnight (or effectually viii-12 hours).

Warming Soup Recipes

• Japanese ramen noodle soup
• Lebanese lentil soup
• One-pot turmeric, ginger & pumpkin immune-boosting soup
• Thai vegan green pea soup
• Butternut squash carrot soup
• Vegan irish potato leek soup
• Green Bean Stew (Braised Green Beans)

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If you lot attempt this meaty beef broth or beefiness os broth recipe (beef stock), I'd love to hear your thoughts/questions below. Also, I'd really capeesh a recipe card rating below, and feel gratis to tag me in your recipe recreations on Instagram @Alphafoodie !

• ▢ ane.1 lb beef i.due east., beef shank, short ribs, abdomen, chuck, etc. If y'all want to make a beef bone broth recipe, you tin can also use various beef bones: knuckle, rib, leg, neck, shanks, etc.
• ▢ half-dozen cups water
• ▢ 1 medium onion
• ▢ i teaspoon salt optional and adjustable
• ▢ 2 big bay leaf
• ▢ five cardamom pods optional
• ▢ ii cloves optional
• ▢ 1 cinnamon stick optional
• ▢ ane tablespoon cooking oil optional to sear the beef if wanted

Bank check the notes below for optional add-ins and variations for the spices and herbs.

Step 1: Prep the ingredients

• Rinse the meat and remove whatever excess fat if preferred. If needed, cutting into chunks that fit into your pot.

• Roughly chop the onion and prepare the vegetables by rinsing them (if using).

Stride 2: Transfer the ingredients to a bucket

• Add the beef and the residual of the ingredients to a large bucket and cascade enough h2o to just barely cover the beef. And so bring to a boil over medium-low heat.

  Top tip: optionally, you lot tin add whatever salt at the finish of the process, after reduction, so you don't accidentally over-salt the broth; however, you can leave information technology salt-free.

  For actress flavor, before calculation the water, lightly sauté the beef meat with oil until browned. This helps to lock in flavour and should yield a richer broth. When using the beef basic, I recommend blistering them. Drizzle them (and all the vegetables) with oil and bake in the oven at 450ºF/230ºC for xx-25 minutes, or until lightly browned (add a little water to de-glaze the pan and add together all the juice to the stock pan). If you're making os broth, start blanch the bones (run into recipe notes).

• For the first 30-xl minutes later on the mixture gets shut to boiling, you may notice a "scum" (foamy substance) appearing on the surface of the h2o. Apply a skimmer or slotted spoon to remove it as it appears.

  Don't discard this in the sink, as it can solidify and block pipes.

Step 3: Simmer the beef broth

• When the scum is no longer actualization, reduce the heat to low, cover, and allow to cook for well-nigh one.5 hours.

• For meaty beef broth recipe: after the time is up, taste the broth and accommodate any of the seasonings. Depending on the beef pieces used, you may exist able to simmer it for between 2-three hours without it becoming overcooked and chewy, then feel gratuitous to continue cooking and testing every ten minutes (for richer flavor). In one case the mixture has reached your desired taste, remove from the heat and savour (no need to strain).

  For beefiness os broth recipe (beef stock): I like to make a double batch of the above ingredients when making beef stock, using ½ basic and ½ meat. After 1.5 hours, follow the to a higher place instructions, removing the tender meat, the veggies (you can leave them to simmer for longer, but they won't be pleasant to use for other purposes so may become to waste), and ½ the liquid. With the remaining ½ of the liquid (and beef bones), you lot can continue to simmer the mixture for between 4-half dozen hours (minimum), upwardly to 24 hrs (48 hrs is possible, though I've never tried, so I tin't guarantee results).

• Once fix, remove the beefiness stock from the heat and strain through a fine-mesh sieve.

  For both methods, let the mixture to cool slightly before either using immediately or storing for later (in the fridge or freezer).

Stride 4: (Optional) Reduce the beef broth/stock

• If you lot want to brand reduced beef stock/broth and save on storage space, no trouble! Kickoff, remove all the solids (meat and veggies) from the liquid. You can then go along to simmer it over low heat until it has reduced by half.

  To utilize the homemade beef broth, simply add the extra water back in (in a 1:1 ratio. i.e., ane cup broth to one loving cup water). Or adjust the amount of h2o added dorsum into the liquid based on how concentrated you want the flavor to be.

• Frugal Superlative Tip: a great way to save coin and waste product is to get together all the bones left from making various steaks/meals. Shop in a bag in the freezer until you gather enough to make the beefiness goop/ stock (for several months).
• Label your containers: to avoid waste (especially when freezing), label each container with the engagement (at a minimum). You could also label information technology with the main aromatics, etc., to keep track of different experiments.
• Make notes of your experiments: leading on from the above point. Making homemade stock/broth can become a game of experimentation, with no batch the same as the one before. For that reason, it's good to continue notes somewhere to take notation of what y'all've done differently (to know what you lot like most, etc.).
• To flinch the beef basic: if y'all're planning on making beef stock, I recommend blanching the bone before roasting/simmers. This helps to remove impurities from the bones and improves the flavor. To practise and so, add the basic and enough cold water to cover them to a large saucepan. Bring to a boil and cook for effectually 20 minutes. And so drain, pat dry, and proceed with roasting the basic (or re-boiling, just roasting is all-time for added season!).
• Accommodate table salt to personal preference: yous can make entirely salt-free or depression-sodium beef goop (or to-taste). I prefer to apply a minimal corporeality of sodium. That way, I can table salt each recipe I use it in individually.
• The oven method: bated from stovetop, crockpot, and slow cooker methods, you can too simmer the slow-cooked bone broth/beefiness stock in the oven! To do and so, follow the beginning of the recipe (roasting and optional 'blanching'). Then transfer to a big Dutch oven and transfer to a preheated oven at 200ºF/95ºC and leave to simmer overnight (or around 8-12 hours).

Other Optional Add-ins & Variations:

• Acid: if you're using bones, it's best to add an acidic medium. Lemon juice, sherry vinegar, apple cider vinegar, red wine, etc., would work. This helps to interruption downwardly the bones AND add a slight depth of flavor.
• Herbs: there are tons of ways you can adapt this beef bone broth recipe to your liking with other herbs and spices. Options include parsley, thyme, rosemary, oregano, marjoram, etc.
• Other vegetables: garlic, celery, ginger, leeks, carrots, or scallion greens could also exist added. Alternatively, vegetable scraps would likewise work (but the flavor volition vary).
• Burgoo powder: if you're avoiding too much salt, then skip right by this. However, if not, calculation a little bouillon powder can actually help enhance the overall flavor of the slow-cooked bone broth.
• Umami: you tin raise the umami flavour in the beef os broth recipe past adding ingredients such as dried mushrooms, seaweed, miso paste, soy sauce, or tomato plant sauce.

Check the blog post for more ingredients notes, the full storage instructions, and answers to peak FAQs!

Calories: 41 kcal | Carbohydrates: iii one thousand | Protein: one yard | Fat: three k | Saturated Fat: one g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 grand | Trans Fat: 1 g | Sodium: 710 mg | Potassium: 94 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 4 IU | Vitamin C: 2 mg | Calcium: 29 mg | Iron: 1 mg

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Source: https://www.alphafoodie.com/how-to-make-beef-broth-stock/

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