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Beef Broth Recipe

Beef Broth Recipe - 2 quarts


6 pounds beef bones or 2-3 pounds beef shank or short ribs

9 cups water

3 stalks celery with leaves, diced

2 carrots, diced

1 onion, chopped

1 tomato, quartered

2 bay leaves

2 cloves garlic

1/4 teaspoon thyme

1/4 teaspoon marjoram

8 black peppercorns

2 teaspoons salt


Place meat, bones and water in a stockpot. Simmer, uncovered, 3 hours (do not boil). Strain. Remove any meat or marrow from bones. Add marrow to broth, reserve meat for soup. Chili broth overnight, skim fat from the surface and discard. Bring broth to boiling, add remaining ingredients and simmer, uncovered, 2 hours. Strain. Reserve vegetables for soup or later use. Reheat broth, or store in freezer or up to 2 weeks in refrigerator.

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