Shirley's Recipes

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Name: Homemade Beef Broth
Key Ingredient: beef soup bones
Preparation: simmer
Cuisine: American
Source: Pillsbury Say Yes To Less Cookbook #36
Food Group: meat
Meals: lunch, dinner
Courses: soup
Temperature: hot
Effort: easy
Prep. Time: :35
Elapsed Time: 4:00
Servings: 6

2 to 3 pounds beef soup bones
Cold water
2 quarts water
2 large onions, halved
1 clove garlic, minced
1 carrot, halved lengthwise
1 celery stalk with leaves, halved
1 bay leaf
6 peppercorns

Rinse beef bones; place in 4-quart Dutch oven or saucepan. Cover with cold water; bring to a boil. Simmer 5 minutes; drain. Remove bones; rinse Dutch oven. Place bones in Dutch oven; add 2 quarts water, onions, garlic, carrot, celery, bay leaf and peppercorns. Cover; simmer 2 to 3 hours to allow flavors to blend. Remove from heat. Remove any meat from bones; freeze for use in soups. Discard vegetables and bones. Refrigerate broth; skim and discard fat from surface. Strain broth, if desired. Store in refrigerator up to 5 days or store in freezer up to 3 months.

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