How to make beef broth without bones. This light, fragrant, savory, meaty homemade beef broth is ready in 2 hours either on the stove or in a crock pot - perfect for use within soups and stews, for cooking grains, and more!
Peel and halve the onion and, if necessary, roughly chop the beef.
Heat the oil in a large, heavy-based stock pot or Dutch oven over medium heat. Once hot, add the beef and let it sear on all sides until browned.
Pour in a little water and use a spoon/spatula to scrape up any brown bits from the bottom of the pan. Add the rest of the ingredients and remaining water (just enough to cover the beef), and bring the mixture to a boil over medium-low heat.
Boil the beef broth for about 30 minutes. Use a spoon or skimmer to remove any foamy scum that appears at the top of the liquid (these are impurities, and removing them makes a clearer broth).
Reduce the heat to low and simmer the broth for 1 ½ hours or until the beef is tender.
Once ready, remove the beef pieces from the broth and strain the liquid through a fine-mesh strainer. Taste and adjust the salt level, if preferred.
How To Make Condensed Beef Broth
After removing the meat and straining the liquid, return it to the stock pot and continue to simmer it until it reduces to your desired results (I usually do mine by half, making it easier to store, too).
Storage Instructions
Fridge: Once cooled and stored in an airtight container, it should last 5-6 days in the fridge.Once chilled, you may see a layer of fat solidify at the top - this will help keep germs out and can just be lifted out of the way. However, remove it if you plan to freeze the broth. Freezer: Pour the cooled beef broth into several freezer-safe jars, leaving 1-inch headspace (for expansion as it freezes) OR in an XL ice-cube tray to freeze, then transfer the broth cubes to Ziplock. Store it in the freezer for 3 months. Allow it to thaw in the fridge overnight before reheating. Reheat: Use the stove top or microwave to reheat the broth gently until piping hot.
Notes
Always brown the meat: The caramelized flavor it adds to the meat will infuse into the broth for a much richer, more delicious final product.
Remove the meat once it's cooked: To avoid wasting the meat, remove the beef once cooked. If you want a stronger broth, continue to simmer it until it reduces for a stronger, more concentrated stock flavor.
Experiment with flavorings: I.e., veggies, herbs, spices, etc. I recommend making notes every time you add new ingredients/change ratios of veggies, herbs, etc. That way, you'll be able to replicate your favorite versions easily.
Adjust salt levels: You can leave the broth entirely unsalted to season dishes individually or salt it to your liking. If you plan to concentrate the liquid, only add a small amount of salt to begin and add more after concentrating it so you don't accidentally over-salt it.
Save the fat: After chilling the broth in the fridge, you may notice a layer of solidified fat on the top. Feel free to scoop this away and use it as cooking fat.
Can I use beef trimmings? Absolutely. In fact, making simple broths, stocks, and stews are a great - and super economical - way to use up any leftover meat trimmings and beef bones (especially joints, marrow bones, etc.). If you'd prefer to make bone-based beef stock, I've got a recipe for that too.What else could I add for more flavor? The easiest way to add more flavor is to add more vegetables (whole or scraps) and/or herbs like:
Celery,
Leeks,
Parsnips,
Carrots,
Fresh thyme,
fresh parsley,
Garlic,
Some people also like to give the flavor a bit of a "head start" by adding a small amount of beef bouillon/beef base. I usually don't, though, to avoid excess sodium.
Check the blog post for more tips, serving recommendations, and answers to top FAQs!