Basic Beef Broth

Before freezing or refrigerating the broth, cool it to room temperature by immersing it in a bath of cold water.

Serves: 10Hands-on: 50 minutesTotal: 4 hours 50 minutesDifficulty: Medium

Serves: 10


  • 1 medium potato
  • 3 large carrots
  • 1 large onion
  • 2 stalks celery, including leaves
  • 1 large tomato
  • ½ lb. lean beef trimmings
  • 4 lbs. beef soup bones
  • 10 whole black peppercorns
  • 5 sprigs fresh parsley
  • 1 bay leaf
  • 1 Tbsp. salt
  • 3 cloves garlic


  • Preheat oven to 450°F. Clean the potato and carrots thoroughly (do not peel). Chop the potato, carrots, onion, celery, and tomato. Cut the beef into medium-sized chunks (around the size of a golf ball).
  • Place the beef bones, onion, and carrots on a baking sheet and bake for 30 minutes or until bones begin to brown. In the meantime, place all the other ingredients in a large soup pot with 12½ cups water. Put the pot on medium heat; do not let the broth boil.
  • Remove the baking sheet and allow it to cool. Place the bones and vegetables in the soup pot and turn the heat up to high. Pour ½ cup water onto the baking sheet and swish it around for a few seconds; drain the water into the soup pot.
  • Bring to a boil over high heat, reduce heat to low, and simmer for 4 hours, covered. Strain the mixture through a cheesecloth-lined colander into another pot. Freezes well.