3.8 from 147 votes
Easy Homemade Beef Broth Stock
This beef broth stock is made by browning beef chuck roast and neck bones with aromatic vegetables and herbs, then simmering for several hours. The process extracts rich flavors and a deep brown color, yielding a well-rounded, hearty broth that serves as a versatile base for soups and stews. Using a combination of bones, meat, and vegetable aromatics creates depth and subtle complexity in the stock.
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Calories:
347 kcal
Course:
Soup
Cuisine:
American
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.
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Nutrition Information
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%)
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 347
% 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.