This is a classical French-style recipe for homemade beef stock. It’s much better than store-bought stock and one of the main things that sets restaurant cooking apart from home cooking.
Let me say from the outset: homemade beef stock requires effort. It takes time—at least four hours, but ten hours is better—because you have to throw away a lot of hot bones and clean up the big pots and pans.
A rich, savory homemade beef broth is easy to make and so much more flavorful than anything from a box or can The best part is you don’t even need bones! With just a few simple ingredients and techniques, you can make homemade bone-free beef broth with powerful umami depth right on your stovetop or in the slow cooker
In this detailed guide, I’ll walk through the entire process of crafting nourishing homemade beef broth using easy methods and readily available ingredients Let’s get cooking!
Why Make Your Own Beef Broth Without Bones?
Store-bought beef broth lacks complexity and usually contains additives you won’t find in a homemade version. Making your own allows you to:
- Create a broth with well-rounded, beefy flavor
- Control sodium levels and avoid additives
- Make it completely from scratch with whole ingredients
- Use affordable beef cuts packed with collagen
- Simmer low and slow to extract maximum flavor
- Freeze in batches to have broth always on hand
By gently simmering meaty beef cuts like chuck roast or short ribs with aromatics, you can draw out thebeef’s rich essence into a broth with no bones required.
Benefits of Boneless Beef Broth
Opting for boneless beef broth offers several advantages:
- Easy to source ingredients – No need to hunt down bones
- More budget-friendly – Uses inexpensive beef cuts
- Extracts collagen – Breaks down connective tissue for richness
- Versatile meat – Leftover beef is tender and shreds easily
- Shorter cook time – Done in just 2-3 hours
- Pure beef flavor – No mineral taste from bones
This broth delivers hearty, meaty flavor and satisfying body from collagen-rich cuts cooked low and slow.
Best Beef Cuts for Boneless Broth
For the most flavor and body, choose beef cuts with marbling and connective tissue. Top choices include:
- Chuck roast
- Beef shank
- Short ribs
- Oxtails
- Brisket
- Beef skirt steak
Chuck roast is my #1 pick for its affordability, collagen content, and beefy flavor that melts into the broth.
Aromatics and Seasonings
In addition to the beef, just a few supporting ingredients draw out savory flavor:
- Onion: Adds sweet aromatic notes
- Herbs: Bay leaves, parsley, thyme
- Spices: Whole peppercorns, cloves
- Optional: Ginger, cardamom, cinnamon stick
Minimal salt is needed since the broth reduces down. Feel free to add more to taste after straining if desired.
Step-by-Step Instructions
With the right beef cuts and aromatics, it’s easy to make homemade beef broth in 3 simple steps:
1. Brown the Beef
- Pat beef dry and cut into chunks
- Heat oil in pot over medium-high heat
- Working in batches, sear beef until browned on all sides
Browning adds rich, caramelized flavor. Take the time to do this first step right.
2. Simmer the Broth
- Return all beef to pot and add aromatics
- Pour in enough cold water to cover by 1-2 inches
- Bring to a boil then reduce heat to low
- Simmer 2-3 hours until beef is fall-apart tender
Low and slow simmering extracts maximum beef flavor and collagen.
3. Strain and Use
- Remove beef pieces with a slotted spoon
- Pour broth through a fine mesh strainer
- Discard solids; cool broth quickly
- Shred beef for another use or store broth
Straining results in a clean, clarified beef broth ready for soup and more!
And that’s all it takes to end up with homemade beef broth brimming with rich, meaty flavor using basic ingredients and easy methods.
Leftover Shredded Beef Uses
One benefit of boneless beef broth is ending up with tender, flavorful leftover beef. Here are some delicious ways to use it:
- Tacos, burritos, enchiladas
- Sandwiches and French dips
- Omelets, breakfast bowls
- Stir fries, fried rice
- Casseroles and bakes
- Pasta dishes like ragu or lasagna
- Savory pies, hand pies
- Soups, stews, and chilis
Get creative transforming the tender beef into quick meals throughout the week.
Tips for the Best Homemade Broth
Follow these tips for maximum flavor in your homemade beef broth:
- Choose fatty beef cuts with collagen
- Pat beef very dry before searing
- Sear until well browned on all sides
- Skim fat and foam during simmering
- Simmer broth uncovered
- Strain through cheesecloth for clearer broth
- Rapid chill broth after cooking
- Taste and season with salt after straining
Taking the time to do each step properly results in the most delicious homemade broth.
How Long Does Beef Broth Last?
- Fridge: 5 to 7 days
- Freezer: 6 months in airtight containers
To extend shelf life, portion broth into smaller containers to freeze. Thaw overnight in the fridge before use.
Best Uses for Beef Broth
Homemade beef broth is extremely versatile. It can be used anywhere you want deep, savory flavor:
- Braise vegetables like carrots or onions
- Cook grains like rice, farro, or quinoa
- Baste meats when roasting
- Deglaze pans for flavorful sauces
- Make gravies and au jus
- Add richness to soups and stews
- Use as a base for beef dishes
- Sub for water when cooking dried beans
- Give depth to sauces and braises
The options are limitless for infusing recipes with homemade beef broth flavor.
FAQs
What if I don’t have time to simmer broth for hours?
Use a pressure cooker to shorten the cook time to 1 hour.
Can I use a slow cooker?
Yes, follow the same steps on low for 8-10 hours.
What kind of pot is best?
Use a heavy pot like cast iron, stainless steel, or enamel. Avoid reactive metals like aluminum.
What about salt?
For versatility, keep salt minimal. Season later or let those enjoying the broth add their own salt.
Should I roast the bones first?
Browning raw bones boosts flavor but isn’t needed with pre-cooked boneless beef.
Can I freeze broth in ice cube trays?
Yes, freeze broth in trays then transfer to bags for easy portioning.
Enjoy Homemade Beef Broth Without the Bones
I hope these tips help you start making your own deeply satisfying homemade beef broth without bones. With just a few pounds of beef, some basic aromatics, and a couple hours of simmering, you can craft a broth bursting with rich savory flavor.
Use your boneless beef broth to enhance soups, braises, grains, and many other dishes. And put that tender leftover beef to good use in creative recipes throughout your week.
What to use homemade beef stock for
Use homemade beef stock for any recipe that calls for beef stock or beef broth. The finished dish will taste much better than any version you could have made with store-bought beef stock. It will have a much richer, deeper flavor and none of that artificial edge that store-bought beef stock has.
Very good results when used in stews, soups, sauces, and gravies (plain or mushroom!), as well as in dishes that are cooked slowly.
Here are some suggestions:
How to make beef stock
- Spread bones out on tray to roast. When you roast something, it adds a lot of flavor and color to the stock.
- Roast bones at 180°C/350°F for an hour, turning them over every half hour, until they are nicely browned all over.
- Put beef bones in a stock pot that is at least 7 liters or quarts in size;
- Put in the vegetables and herbs, along with 3 liters of water just enough to cover the bones. Put the bones and vegetables close together to reduce the amount of water they need. Nobody wants to end up with a watery beef stock!.
- Clean out the pan. Don’t throw away the tasty drippings on the tray; put it on the stove with a little water and let it simmer. The drippings will mix with the water as it cooks. You could also do this in the oven;.
- Scrape pan juices into the pot;
- 3–8 hour simmer on stove: Simmer the stock on the stove for at least 3 hours and up to 8 hours if possible. Stove is the traditional method, and it’s entirely hands-off. The heat should be very low, so there are only a few bubbles here and there. You shouldn’t have to stir it. Soak or boil to get things done faster; it will make the stock cloudy. You can choose the faster 3-hour simmer. We often use this option because I can’t keep a pot of stock simmering all day. If you choose this option, we simmer on a slightly higher heat level to reduce the water faster. We also lower the stock to bring out the flavor even more after straining it. The difference in taste between 3 and 8 hours? Well, of course, 8 hours makes the soup taste better. But practicality comes into play here, and while the extra 5 hours will make an even better stock, a 3 hour simmer will still do a great job;
- You can cook it in the oven for 8 hours or even overnight (my record is 15 hours, and it was a great batch!), or you can put it in the slow cooker and cook it on low for 8 hours.
This is what the stock water level looks like after 8 hours on the stove. The water level should reduce from around the 5. 75 liters or quarts to about 4 liters (if you count the bones and other things that are still in the water):
