For some cooks, a well-made broth is a must-have base to prepare their favorite soups and sauces. While stocks will do the job, broths will always beat these out simply because they provide a far richer flavor. This is because broths factor in bones with meat still left on them, making stocks seem a little bland. For those in the mood to make a richly flavored base for their soups or sauces, adding meat into the mix is a very great way to start.

For beef lovers, a beef broth will do wonders for their dishes if they are willing to take the time to learn how to put one together.

This isn't really a challenge if they already know how to make a stock; they just need to know the simple difference between it and a broth. Below is a recipe refined to make the process even easier.

A word of advice for those undertaking this: When buying the bones for the recipe, make sure the butcher prepares them in cuts to help further smooth things along. For the best results, make sure that the quality of the meat on the bones is at least choice grade. Now for the recipe.

Beef broth recipe

Broth ingredients:

  • Four lbs beef bones (shank, shoulder, or neck) cut in two inch pieces
  • Four fl oz vegetable oil
  • One gallon water, cold
  • One lb mirepoix (onions, carrots, and leeks, two: one: one ratio)
  • Four oz leeks
  • Half tsp salt
  • Half tsp peppercorns, crushed

Bouquet garni ingredients:

  • Four parsley stems
  • Four thyme sprigs
  • One bay leaf
  • unwaxed kitchen string


  1. Cut the meaty beef bones into two inch pieces. Chop the onions, carrots, and celery for the mirepoix.
  2. Pour the oil into a large stockpot and bring to medium heat. Brown the bones in the oil for five to eight minutes on each side or until they turn a deep brown. Do not burn.
  3. Pour the cold water into the stockpot. Bring the water to a boil, then lower the heat to simmer for two hours. Skim the surface of the water with a ladle or a slice of white bread to remove any floating impurities.
  4. Tie the parsley stem, thyme sprigs, and bay leaf together with the kitchen string to form a Bouquet garni. Add the Bouquet garni, mirepoix, and crushed peppercorns to the beef broth and continue simmering for an additional hour.
  5. Remove from heat. Fill a sink with ice and just enough cold water to submerge the stockpot close to the top. Carefully place the stock pot in the center to cool down.
  6. Transfer the broth to a container while straining it with a cheesecloth and season with salt to taste. Refrigerate for later or serve immediately.

Serves 21.