How to Make Beef Stock Without Bones: A Simple Guide for Delicious Homemade Broth

Beef stock also known as beef broth, is a savory liquid that forms the basis for many soups stews, gravies, and sauces. It’s made by simmering beef bones and meat in water with vegetables, herbs, and spices. The long cooking time extracts gelatin, collagen, and flavor from the bones, meat, and vegetables, resulting in a rich, aromatic broth.

While beef stock made with bones yields the most body and robust flavor, it’s still possible to make a tasty beef broth without using bones The key is to use meaty beef cuts that are high in connective tissue. When simmered for hours, the connective tissue breaks down into gelatin that provides thickness and body to the broth.

Here is a simple, step-by-step guide on how to make flavorful beef stock without bones:

Ingredients

• 2 pounds beef chuck roast or stew meat, cut into 1-inch cubes
• 1 onion, chopped
• 2 carrots, peeled and sliced
• 2 stalks celery, sliced
• 1 tablespoon tomato paste
• 2 cloves garlic, smashed
• 1 teaspoon black peppercorns
• 1 bay leaf
• 5 sprigs thyme
• 5 sprigs parsley
• 8 cups water, plus more as needed
• Salt and pepper to taste

Instructions

Step 1: Brown the Beef

Heat 1 tablespoon oil in a large stockpot over medium-high heat. Working in batches, add the beef cubes and brown on all sides, about 8 minutes per batch. Transfer the browned beef to a plate and set aside.

Browning the meat adds color and boosts the flavor of the finished stock. Make sure to brown the meat thoroughly without overcrowding the pot.

Step 2: Sauté the Aromatics

Add the onion, carrots, and celery to the pot Reduce heat to medium and cook, stirring occasionally, until the vegetables are softened and lightly browned, about 8 minutes.

Add the tomato paste and cook, stirring constantly, for 2 minutes. This adds sweetness and boosts the savory umami flavor.

Stir in the garlic and cook for 1 minute until fragrant.

Step 3: Simmer the Stock

Return the browned beef and any accumulated juices to the pot. Add the peppercorns, bay leaf, thyme, parsley, and 8 cups water. Bring to a boil over high heat.

Once boiling, reduce heat to low. Simmer uncovered, skimming any foam or impurities that rise to the surface, for 3 hours. Add more water if the liquid reduces too much.

Simmering for several hours allows the meat to break down and impart a rich, beefy flavor. Make sure the liquid barely simmers to avoid emulsifying the fat into the broth.

Step 4: Strain and Season the Stock

Once done, remove from heat and strain through a fine mesh sieve. Press on the solids to extract as much liquid as possible.

Season with salt and pepper to taste. For a clearer broth, strain a second time through a coffee filter or cheesecloth.

Let cool to room temperature before refrigerating or freezing. Remove the layer of fat before using or storing long-term.

The strained solids can be used to make a meat ragu or stew.

Tips for the Best Homemade Beef Stock

• Use meaty cuts like chuck roast, brisket, or short ribs rather than lean steak. The extra collagen and connective tissue is what gives the stock body and flavor.

• Roast the bones and meat before simmering to enhance the deep, roasted flavors.

• Add acids like tomato paste, red wine, or a splash of vinegar to help extract collagen and add complexity.

• Skim regularly to produce a crystal clear broth. Impurities can make the stock bitter and cloudy.

• Simmer as low as possible to prevent emulsifying the fat, which results in a greasy mouthfeel.

• Don’t boil the stock or overreduce it, as this can cause the broth to be cloudy.

• Use a combination of bones and meat. The bones provide body while the meat offers beefy flavor.

• Add herbs, spices, and vegetables only during the last hour to prevent bitterness.

• Let the stock cool before straining so the fat separates and can be easily skimmed off.

Uses for Beef Stock

Homemade beef stock is versatile and can be used to make:

• Hearty soups like beef stew, minestrone, French onion soup

• Beef gravy and pan sauces for roast beef or steak

• Risotto, pilafs, and other rice dishes

• Braises and pot roasts to amplify the meaty flavor

• Reduced into an intense demi-glace sauce

• Deglazing the fond after searing beef for extra savoriness

• Cooking beans, lentils, and grains for added richness

• Flavoring meatloaf, chili, beef stroganoff, or casseroles

Storing and Freezing Beef Stock

• Beef stock will keep for up to 5 days refrigerated and up to 6 months frozen.

• Let cool completely before transferring to airtight containers. Leave at least 1 inch of headspace to allow for expansion.

• Freeze stock in useful portions like ice cube trays or muffin tins. Pop out and store frozen cubes in zip top bags.

• Always label containers with the date and contents before freezing.

• Thaw frozen stock overnight in the fridge before using. Avoid thawing at room temperature.

• Boil thawed or refrigerated stock before use to kill any bacteria. Bring to a simmer then use immediately.

• If fat has congealed on the surface, skim it off before using or freeze stock in portions without the fat layer.

With this easy step-by-step guide, you can make delicious, homemade beef stock without bones right in your own kitchen. Browning the meat and simmering it slowly with vegetables, herbs, and spices extracts maximum flavor and body. Use beef chuck roast or other collagen-rich cuts for the most robust broth. Follow the tips above for the clearest, most savory homemade beef stock to use in soups, stews, and sauces all season long.