Homemade Beef Broth: A Nourishing Kitchen Staple

There’s something deeply comforting about a pot of beef broth simmering away on the stove. Today, I snagged a bag of beef bones from my grocery store butcher counter for just about $3 and with a few simple ingredients, I’m turning them into liquid gold.

Homemade beef broth is one of those kitchen staples that does it all. You can sip it straight from a mug, freeze it for later, or use it as the base for soups, stews, gravies, and sauces. It’s economical, versatile, and adds incredible depth of flavor to any dish.

Ingredients for a Classic Beef Broth

The best part about making broth is how flexible it is. Today I’m using:

• Beef bones (roasted for even deeper flavor if you’d like)

• Onions

• Carrots

• Celery

• Fresh thyme

• Whole peppercorns

• Salt

Add everything to a large stockpot, cover with water, and let it gently simmer for hours. The longer it cooks, the richer the flavor.

Ways to Use Beef Broth

Homemade broth isn’t just for soup (though it makes the best soups). Here are a few of my favorite ways to use it:

• Sip it straight – A warm mug of beef broth is nourishing and cozy.

• Soups & stews – Use it as a base for hearty soups, chili, or beef stew.

• Gravies & sauces – A splash of homemade broth takes pan sauces and gravies to the next level.

• Cooking grains – Replace water with broth when cooking rice, quinoa, or barley for extra flavor.

Preserving Your Beef Broth

The key to homemade broth is making enough to enjoy now and save for later. Here’s how to preserve it safely:

• Refrigerator: Store in airtight containers or mason jars. It will last about 4–5 days in the fridge.

• Freezer: Pour into freezer-safe containers, jars (leaving headspace), or even ice cube trays for smaller portions. Beef broth keeps well for up to 6 months in the freezer.

• Canning: If you’re comfortable with pressure canning, beef broth can be safely canned and stored in your pantry. Properly canned broth is shelf-stable for up to 1 year.

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Tip: Always let your broth cool before refrigerating or freezing. Skim off any excess fat if desired, or leave it for extra richness when reheating.

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Why Make Your Own?

For just a few dollars and some time, you can create a rich, nourishing broth that beats store-bought every time. Not only is it budget-friendly, but you also control the ingredients… no preservatives, just wholesome flavor.

Once you try sipping on a homemade beef broth or using it in your next soup, you’ll never look at those bones from the butcher counter the same way again.