Description

Learn how to make easy homemade beef broth using meat off-cuts. This budget-friendly recipe is perfect for soups, stews, gravies, and more. Rich, flavorful, and simple to prepare—store it in your freezer for quick, delicious meals anytime.

Ingredients

1–2 cups beef off-cuts (or more, if you have it)
1–2 tablespoons oil (olive oil or vegetable oil)
2 tablespoons Worcestershire sauce
1 tablespoon coriander seeds
1 tablespoon black peppercorns
1 tablespoon dried rosemary
1 tablespoon salt (adjust to taste)
1 cup chopped celery
1 onion, roughly chopped
1 ripe tomato, chopped in half
2 garlic cloves, peeled and halved
2 litres water (if you have 2 cups of meat and 1 liter if you have 1 cup of meat)

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Instructions

In a large pot, heat the oil over medium-high heat. Add the beef off-cuts (including any meaty bones if you have them) and fry until well-browned. Do this in batches if necessary to avoid overcrowding, as too much meat at once will steam instead of sear.
Once you have browned all the meat, de-glaze the pan with a splash of water or red wine to get all the tasty bits from the bottom of the pan into the liquid.
Add all the other ingredients and simmer on low until the liquid has reduced by half. This could take 1-2 hours.
Taste the broth and add more salt if necessary.
Strain the broth using a colander and divide the broth into small plastic containers. I use 250ml (1 cup) sized containers as recipes typically ask for broth in 1-cup measures.
Label the containers “Beef Broth” and place in the freezer until needed.

Notes

Alternative Methods: Slow Cooker & Roasting

Slow Cooker:
If you prefer a more hands-off approach, you can also use a slow cooker to make your beef broth. Simply add your browned meat or bones, vegetables, herbs, and water to the slow cooker, and set it on low for 8 to 10 hours (you can even do this for 24 hours!). The long, slow simmering time extracts maximum flavor without you having to watch over the stove. Sometimes I do this and it works great!!

Roasting:
If you have a lot of leftover bones, you can roast them in the oven instead of frying. Spread the bones out on a baking tray and roast at 220°C (425°F) for about 45 minutes to 1 hour. This caramelizes the bones, bringing out even deeper flavors. After roasting, just transfer them straight into your pot or slow cooker with your herbs, spices and water.