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–+ servings

Hearty Beef Bone Broth Soup Recipe

Nourishing beef bone broth soup recipe—perfect as a base for stews or frozen for up to 6 months.
Print Recipe
Prep Time 10 minutes
Cook Time 12 hours 45 minutes
Total Time 13 hours 25 minutes
Servings: 12
Course: Dinner
Cuisine: American
Calories: 18
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 1/2 pounds beef bones such as oxtail, short rib, knuckle, and shank
  • 2 stalks celery cut into 2-inch pieces
  • 1 large onion cut into 8 pieces
  • 1 medium leek roots trimmed off, cleaned, and cut into 2-inch pieces
  • 1 whole head garlic halved crosswise
  • 12 cups water or as needed
  • 2 bay leaves or more to taste
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Method
 

  1. Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius). Cover a baking sheet with aluminum foil.
  2. Put the beef bones on the prepared baking sheet.
  3. Roast the bones in the preheated oven for 40 minutes, turning them over halfway through.
  4. Transfer the bones and any accumulated juices from the baking sheet to a large stockpot. Add the celery, onion, leek, and garlic. Cover the bones completely with water. Stir in the bay leaves, vinegar, salt, and pepper.
  5. Bring the broth to a boil over medium-high heat. Reduce the heat to a very low simmer and cover the pot, venting the lid slightly. Simmer for 12 hours, occasionally skimming off any foam and residue that rises to the surface. Add more water whenever the bones and vegetables become exposed.
  6. Take the pot off the heat and let the broth cool to room temperature. Pour the broth through a fine-mesh strainer into a clean pot. Throw away the bones and vegetables.

Nutrition

Calories: 18kcalCarbohydrates: 4gProtein: 1gSodium: 205mgFiber: 1gSugar: 1g

Notes

Ingredient Flexibility: I often use a mix of marrow bones and knuckle or oxtail bones for a richer, more gelatinous broth, but any beef bones you have will work beautifully.
Roasting is Key: Don't skip roasting the bones.
I've found that this single step deepens the flavor immensely, giving the broth a beautiful caramelized base that you just can't get from boiling alone.
The Vinegar Trick: That tablespoon of white vinegar is my secret weapon.
It's not for flavor, but to help draw minerals from the bones.
You won't taste it, I promise, but you'll see the difference in the broth's body.
Patience with Simmering: Keep that heat at the lowest possible simmer.
A rolling boil will make the broth cloudy and bitter.
I set my burner to the lowest setting and just let it whisper for the full 12 hours.
Straining for Clarity: Let the broth cool a bit before straining.
I use a fine-mesh strainer lined with cheesecloth for crystal-clear broth, but a regular strainer works fine if you don't mind a little sediment.
Storage and Use: Once cooled, I store my broth in mason jars in the fridge for up to 5 days.
The fat will solidify on top, which acts as a perfect seal.
For longer storage, freeze it in ice cube trays or one-cup portions.
Serving Suggestion: My favorite way to enjoy this is simply warmed with a pinch of sea salt.
It's pure, nourishing, and the perfect base for any soup or stew you dream up later.