Easy Homemade Beef Broth Stock
User Reviews
3.8
Easy Homemade Beef Broth Stock
Description
Easy Homemade Beef Broth Stock starts by searing seasoned beef chuck roast and neck bones to develop rich flavors through browning. Then vegetables such as onion, carrot, celery, and optional parsnip are added along with garlic, herbs like thyme and parsley, bay leaves, peppercorns, kosher salt, and beef bouillon base. The ingredients are covered with water and simmered partially covered for 2 to 8 hours to gradually extract essence and create a rich broth. Occasional skimming helps clarify the liquid.
The resulting stock has a deep brown color and balanced savory taste. The slow simmer allows flavors to meld, while the mix of meat, bones, and vegetables contributes body and aroma. After cooking, the broth is strained from solids and can be cooled or used immediately in recipes requiring beef stock.
This broth acts as a foundational ingredient for making soups, stews, sauces, and braised dishes that benefit from a robust, beefy flavor. It can be seasoned further as desired and stored for later use. The recipe is flexible regarding cooking duration depending on how concentrated a flavor is desired.
Ingredients
- 1 tablespoon canola oil
- 1 ½ pound beef chuck roast or beef shank
- 5-6 pounds beef neck bones bouillon or soup bones
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 onion quartered
- 2 carrot cut into 4-5 sections
- 1 celery cut into 4-5 sections
- 1 parsnip cut into 4-5 sections (optional)
- 1 garlic sliced in half, head
- 2 bay leaf
- thyme leaves bunch
- parsley small bunch
- 1 tablespoon beef bouillon base
- 6-8 black peppercorns whole
- ½ tablespoon kosher salt plus more after cooking to taste
Instructions
- Warm the oil in a dutch oven or large stock pot over medium high heat. Season the chuck roast with kosher salt and freshly ground black pepper and brown in the pot on all sides then transfer to a plate or platter. Add the bones and brown in batches on all sides. Add the chuck roast to the pot with the browned bones, carrot, celery, onion, garlic halves and parsnip (if using. Add 4 quarts cold water, covering the beef and veggies by at least 1-2 inches. Add a handful of the parsley (with leaves and stems intact), thyme sprigs, peppercorns, bay leaves, beef bouillon and kosher salt.
- Bring to a boil, then reduce to a simmer and skim the stock with a fine mesh strainer every 30 minutes or so. Cook partly covered for 2 hours up to 8 hours or until the stock is rich and brown and tastes well flavored. Add more salt to taste if necessary.
- Turn off the heat and allow the broth to cool or if using immediately, place a large colander over a Pyrex 4 cup glass measuring cup and slowly drain the broth from the rest of the aromatics so the colander catches any veggies or bones that may fall from the pot. Then, use a fine-mesh strainer to strain the stock into your next recipe's soup stock pot. Or, if storing to use later, strain into 1 quart wide-mouth glass canning jars and cool before adding a tight fitting lid. Refrigerate for up to 5 days or freeze in gallon bags for up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Sodium | 3625mg | 151% |
| Potassium | 1236mg | 26% |
| Fiber | 14g | 56% |
| Sugar | 19g | 38% |
| Vitamin A | 20561IU | 411% |
| Vitamin C | 44mg | 49% |
| Calcium | 137mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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