Beef Broth from Scratch

straining beef broth

Jumpstart your soups, sauces, and casserole recipes with homemade beef broth. You’ll love how easy it is to make and how nice it is to have a supply in your freezer. Get out your biggest stockpot, and get cooking!

Beef Broth
Makes about 3 1/2 quarts
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  1. 5 pounds meaty beef shanks
  2. 2 medium yellow onions, cut into 1-inch chunks
  3. 2 medium carrots, cut into 1-inch chunks
  4. 2 stalks celery, cut into 1-inch chunks
  5. 4 1/2 quarts water
  6. 1 cup chopped fresh parsley
  7. 4 sprigs fresh rosemary
  8. 4 cloves garlic, peeled and crushed
  9. 3 bay leaves
  10. 2 tablespoons black peppercorns
  1. Preheat oven to 450º. In a large roasting pan, place beef shanks and next 3 ingredients. Roast 45 minutes or until beef shanks are browned.
  2. In a large stockpot, combine roast beef shanks and vegetables, pan juices, and all remaining ingredients. Bring to a boil over high heat. Reduce heat, and gently simmer, uncovered, for 3 hours. Remove from heat, and let cool for 20 minutes.
  3. Line a fine-mesh sieve with cheesecloth, and set over a large bowl. Ladle broth into strainer, discarding solids. Cover broth, and refrigerate overnight.
  4. Scrape off and discard solidified fat from surface of broth. Refrigerate for up to 5 days, or freeze in quart containers for up to 6 months.
  1. Bones from cooked steaks, roasts, and ribs can be substituted for a portion of the beef shanks.
Paula Deen Magazine
beef shanks and vegetables
STEP 1: Roasting the beef shanks and vegetables gives the finished broth a rich, deep flavor and color.
beef shanks and vegetables
STEP 2: Add roasted  shanks and vegetables to stockpot along with remaining ingredients. Bring to a boil, and begin timing once the temperature is reduced to a simmer.
straining beef broth
STEP 3: Strain solids from broth, and discard them. Using cheesecloth ensures a clear liquid.
skimming fat off beef broth
STEP 4: Refrigerate the broth overnight. The fat will solidify on top, which you can scrape off with a spoon.