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Easy 4-Ingredient Beef Beef Broth

Clover Meadows Beef


  • 1 package beef bones approximately 3 lbs
  • 2 Carrots peeled and cut into large chunks
  • 2 Onions quartered
  • 1 bouquet garni I recommend parsley, but other herbs would work too
  • Water


  • Preheat oven to 450.
  • Place bones in a large roasting pan in a single layer and sprinkle onions and carrots around them.
  • Roast for 1 hour or until the bones have caramelized.
  • Transfer bones and vegetables to a large stock pock and set aside.
  • Put the roasting pan on the stove top over high heat. Add about 2-3 cups of water to the pan. Bring to a boil and deglaze the pan. Scrap any of the brown bits from the pan with a wooden spoon. Pour liquid and brown bits from the roasting pan into the stock pot.
  • Cover the bones in the stock pot with about 2 inches of water, and place the bouquet garni in the center.
  • Bring to a gentle simmer. Simmer gently, uncovered for 24 hours.
  • Add water as needed to keep the bones covered.
  • Remove from heat.
  • Discard the bones, and strain the liquid through a fine mesh strainer.
  • Let cool to room temperature and lift the fat off.
  • Place liquid into your storage containers, such as jars or ice cube trays.