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Homemade Beef Broth (Without Bones) Recipe

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4.1 from 7 reviews

This homemade beef broth recipe creates a rich and flavorful base using beef meat without bones, simmered with aromatic spices and vegetables. Perfect for soups, stews, or as a warming drink, it involves slow simmering to extract deep beef flavor, with an optional step to condense the broth for easier storage and intensified taste.

Ingredients

Beef and Broth Base

  • 40 oz beef meat (tough cuts like chuck roast, beef shank, or beef skirt)
  • 6 cups water
  • 2 Tbsp vegetable oil (or another neutral oil)
  • 4.5 oz onion
  • 2 bay leaves
  • 1 Tbsp salt (adjust to taste or omit)
  • 1/2 tsp whole black peppercorns

Optional Spices

  • 1 oz ginger
  • 0.35 oz cinnamon stick
  • 10 cloves
  • 1 tsp cardamom pods

Instructions

  1. Prepare Ingredients: Peel and halve the onion. If necessary, roughly chop the beef into manageable pieces for better cooking and flavor extraction.
  2. Sear the Beef: Heat oil in a large, heavy-based stock pot or Dutch oven over medium heat. Once hot, add the beef pieces and sear them on all sides until browned, developing deeper flavor.
  3. Deglaze and Add Ingredients: Pour in a small amount of water and use a spoon or spatula to scrape up the flavorful brown bits from the bottom of the pot. Then add the remaining water, onion, bay leaves, salt, peppercorns, and optional spices. Bring the mixture to a boil over medium-low heat.
  4. Initial Boil and Skim: Boil the broth for about 30 minutes. During this time, use a spoon or skimmer to remove any foamy scum that surfaces, which are impurities. Removing these ensures a clearer broth.
  5. Simmer: Reduce heat to low and let the broth simmer gently for 1 ½ hours, or until the beef becomes tender and the flavors are fully developed.
  6. Strain and Adjust Seasoning: Remove beef pieces from the broth and strain the liquid through a fine-mesh strainer into a clean pot. Taste the broth and adjust salt as desired.
  7. Optional Condensation: To make condensed beef broth, return the strained liquid to the pot and continue simmering until it reduces by about half, intensifying the flavor and making it easier to store.
  8. Storage Instructions: Let the broth cool before transferring into airtight containers. Refrigerate for up to 5-6 days. When chilled, fat may harden on top—remove it before freezing. For freezing, portion broth into freezer-safe jars or ice cube trays with 1-inch headspace and store up to 3 months. Thaw in the refrigerator overnight before reheating gently on stovetop or microwave until hot.

Notes

  • Choose tougher beef cuts for richer broth flavor and better texture.
  • Removing scum during boiling is important for broth clarity.
  • Optional spices enhance aroma but can be omitted for a simpler broth.
  • Reducing broth concentrates flavor and reduces storage space.
  • Fat layer solidifies when chilled; removing it prior to freezing improves broth quality.
  • Reheat gently to preserve flavor and avoid overcooking.

Find it online: https://marthatasty.com/homemade-beef-broth-without-bones-recipe/