Homemade Beef Broth

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A homemade rich, hearty beef broth packed full of flavor. An easy-to-make essential ingredient for soups, gravies, and or roasts.

Prep Time30

Cook Time3

Total Time3 30

Course: Broths, Gravies, Sauces

Cuisine: American

Servings: quarts

Calories: 96kcal

Equipment

Ingredients

4 lbs Beef Bones with marrow and any scraps of meat
2 Sweet Onions
2 whole Carrot
2 stalks Celery
3 cloves Garlic
2 Bay Leaf
1 tbsp Olive Oil
Parsley fresh, if available
½ cup Red Wine
6 cups Water
Salt and Pepper to taste

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Instructions

Preheat oven to 400℉.
Line a 9 x 13 casserole baking dish with aluminum foil.
Spray the aluminum foil with cooking spray.
Put the beef bones, meat scraps, onion, carrots, celery, and garlic, in the pan.
Place in oven and roast for one hour.
Remove from the oven and transfer all ingredients to the pressure cooker, including the juice from the roasting process.
Add the remaining ingredients to the pressure cooker pot.
Cook for 2 hours under high pressure.
When the pressure cooking is complete, use the natural-release method to allow the pressure to lessen.
Remove and discard the bones.
Put the chinois strainer in a large bowl or stock pot that can hold the quantity of liquid.
Pour the liquid and remaining elements into the chinois strainer and press out the liquid.

Notes

Culinarian Tips, Tricks, and Suggestions: If you don't want to use a pressure cooker, you can prepare this beef broth via traditional cooking methods. Once you complete the oven-roasting process, place the roasted mixture and all the other ingredients in a large stockpot. Bring the mixture to a boil. Turn the heat down to a simmer and allow it to simmer for 5 hours. Don't stir or disturb. Just let it simmer. Once done, then follow the above straining process to remove solids.

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