How to Make a Beef Broth Recipe at Home

Chef Dan Catanio , On April 28, 2023


How to Make Beef Broth at Home From Scraps

The three basic broths are vegetable broth, beef broth, and chicken broth. This is not to be confused with chicken and beef stock since broth uses whole pieces of meat while stock uses the bones:

Definition: Beef broth is made using whole chunks of meat while beef stock is made extracting flavors from the bones. Therefore, beef broth has a deeper, richer beefier taste than beef stock.

This is an easy beef broth recipe that uses beef meat scraps and vegetable scraps to make a delectable beef broth you can easily make at home.

How to Make Beef Broth Video

Kitchen Equipment Needed to Make Your Own beef Broth from scraps recipe:

  • Pot

  • Knife & cutting board (you will only rough chop for broth)

  • Spoon

  • Tongs

  • Fine mesh strainer

Ingredients Needed to Make Your Own beef Broth from Scraps:

  • Beef scraps (tough cuts, low-end cuts like chuck roast, top rounds…)

  • Onion pieces or 1 large onion chopped into large chunks

  • Carrot peels, ends, greens or 2-4 large carrots chopped into chunks

  • Celery, 4 stalks chopped into large chunks

  • Herbs (parsley, bay leaf, thyme)

  • Garlic cloves, smashed

  • 8 cups water

Instructions to Make Your Own beef Broth From Scraps:

  1. Rinse your beef and vegetable scraps and/or cuttings. Place into your pot. Add your herbs and seasonings.

  2. Pour cold water into the pot, leaving a few inches of space at the top. Bring to a boil over medium high heat.

  3. Reduce to medium and simmer for at least an hour. You can let the beef broth recipe simmer for up to 3 hours.

    Broth from scraps

    Remove the foam at the top and discard or strain through a fine mesh strainer

    Note: As the beef broth simmers, impurities will float to the top in the form of a foam. Using a spoon, remove the foam and discard.

  4. Once completed, remove from the heat. Using tongs or a slotted spoon, remove the vegetables and beef.

  5. Pour the cooled broth through a wire mesh strainer. Use right away or store for up to a week in the fridge in an air-tight container or jar.

Chef Dan Catanio

A Culinary Institute of America graduate from the 1990s, Chef Dan began his career as a saucier at the Waldorf Astoria in Manhattan under the Hilton Corporation. Over the years, he has held key positions such as Corporate Executive Chef Director at 5-star restaurants, country clubs, and Indian Casino Resorts.