Beef Broth

Once you get used to homemade beef broth, you’ll never want to have canned again. Why? First you know exactly what you put in it, and second, it tastes so good!

If you prepare this recipe in big quantities, you can freeze smaller portions for later use. The meat should be frozen covered with some liquid so it won’t dry out. The broth liquid can be frozen in plastic containers or in ice cube trays, then transferred to Ziplock bags.

The process for making broth is very simple: simmer beef in water with vegetables and aromatics. Easy, right? Read the detailed description below.

For a yummy soup, you can add some starches (such as rice or noodles) at the end. See also our Simple Beef Stew recipe.

Beef Broth

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: medium
  • Recipe type: Soup


  • 1 kg (~2.2 pounds) bone-in beef (shank, side, flank)
  • 2 onions, halved
  • 2 bay leaves
  • 7 peppercorns
  • 1 cinnamon sticks
  • 2 lemon peels or 1/2 lemon (for a zestier taste)
  • 3 cardamom grains
  • Salt and pepper to taste
  • Optional vegetables of your choice (carrot, celery, etc.)


  1. Combine beef and cold water in a boiling pot, and put them on high heat.
  2. Before the boiling point, a foaming scum will start to surface out. Once the first bubbles show up, turn off the heat.
  3. Strain the meat and discard the foaming water. Watch out the heat emanating from the pot!
  4. Wash the meat from any remaining foam with running hot water. It is important that the meat doesn’t touch cold water at this point, otherwise it may shrink and harden.
  5. Put the meat and all the remaining ingredients in a clean pot or a pressure cooker.
  6. Cover with boiling water and let the meat simmer on low heat.
  7. Cook until the meat is tender and well done. Cooking time varies depending on the pot you’re using: 15 mn for an electrical pressure cooker, 30 mn for a classic pressure cooker, 90 minutes for a classic boiling pot.
  8. Use the amount you need for your favorite soup or stew. Freeze the rest for later.

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