How to Make Beef Broth

Skip the caramel color and natural flavors in commercially made beef broth and make your own. Come into my kitchen with me and learn how to make beef broth.

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What You Need:

Beef Bones: 4-6 pounds Soup bones, knuckle bones, oxtail, short rib, or shank makes 4 quarts broth.

Seasonings: Fresh onions, carrots, dried herbs, salt, and pepper. Save money by buying them in bulk.

Cheesecloth: You will need cheesecloth to strain the broth after the bones are done simmering.

Strainer: Use a fine mesh strainer (this one is similar to what i have) to hold the cheesecloth to strain the broth.

Fat Separator: I absolutely love my fat separator! It releases from the bottom which makes filling the canning jars a breeze.

Large Stock pot or Roaster oven: My favorite way to get big batches of broth done is by using a large stock pot or if I am not available to watch over the broth I love using a roaster oven. it keeps the temperature set for you and you can confidently walk away and get other things done.

How to Make Beef Broth

To Roast or Not to Roast

You have a choice to make. Should you roast the bones in the oven before simmering or not roast?

Well, the decision is entirely up to you. I have done both and I do not really notice a huge difference.

First, line a baking sheet with parchment paper, place the bones on the sheet, pop them in the oven at 375 degrees Fahrenheit for about 40 minutes.

bones for beef broth

Simmer the Bones

Afterward go ahead and place the bones in the roaster or stock pot of your choice. Add cut up raw onions, celery stalks, garlic, carrot peels (from canning carrots) to your pot. Now add the seasonings of your choice salt, peppercorns, oregano, basil, thyme, rosemary, whatever seasonings you love.

Lastly, cover all the bones and veggies with water until it covers everything by an inch or two.

soup bones for beef broth

Now turn on the heat to medium high until the water begins to boil then turn it down to a simmer. You will simmer the bones for about 3-4 hours minimum or until the meat begins to fall off the bones.

My favorite way is to prepare everything at night, before I want to can, in the electric roaster oven. Set it to around 250-275 degrees Fahrenheit and let it slowly cook away all night while we are sleeping. This way the broth is ready to go in the morning and I can get a head start on canning.

onions, seasonings, beef bones in a roaster oven to make beef broth

After simmering all night, the veggies are tender, the broth is slightly reduced, and it is beautiful!

simmering beef broth.

Strain the Beef Broth

First, use a slotted spoon to scoop out all of the veggies, bones, and meat. Set them aside.

Next, line a fine mesh strainer with cheesecloth. Place this on top of a large mixing bowl. Ladle the broth into the cheesecloth lined strainer until the mixing bowl is full of strained broth.

Lastly, pour the strained broth into a gallon glass jar. Repeat until all the broth is strained.

Separate the Fat

Yes, this step is necessary for two reasons. If the fat is left in the broth, once processed, it will begin to have an off flavor over time. Also, the fat can cause faulty seals by getting under the lid. The more you can strain off the better. Your broth will still have some fat in it, and I promise, it will still taste delicious!

There are two methods to separate the fat off of your broth.

One, place the strained broth into the refrigerator overnight. The fat will solidify at the top of the jar and you can simply scoop it off.

Two, use a fat separator to get the fat out of the broth. Pour the broth into the separator. Almost immediately the fat will rise to the top. Pour the skimmed broth into a gallon size jar.

jars of homemade beef broth

How to Store the Broth

Now that you have done the work to make the broth it is time to preserve it!

Cool the broth completely then pour it into freezer containers and freeze for up to 4 months.

The other method, pressure canning, is my favorite because it makes the broth shelf stable and ready for me to use in a moment’s notice. Learn How to Can Beef Broth.

Other Post You May Enjoy:

How to Can Chicken Broth

Gluten Free Sugar Cookies

Gluten Free Biscuits

how to can beef broth

How to Can Beef Broth
Delicious rich Beef Broth
Prep Time 1 hr
Cook Time 4 hrs
Total Time 5 hrs
Course Drinks
Servings 4 quarts


  • 6 pounds beef soup bones, knuckles bones, short ribs
  • 1 medium onion, quartered
  • 1 handful of carrots or peels, celery stalks
  • 4 garlic cloves
  • 2 tsp Himalayan pink sea salt
  • 2 tsp peppercorns
  • 2 tsp dried parsley flakes
  • 2 tsp oregano
  • 2 tsp basil
  • 2 tsp thyme
  • water to cover


  • Place the soup bones in the stock pot along with the onion, garlic, and all of the seasonings. Add water to cover all of the bones and veggies by 1-2 inches.
  • Now turn on the heat to medium high until the water begins to boil then turn it down to a simmer. You will simmer the bones for 4 hours or until the meat begins to fall off the bones.
  • Strain the broth.
  • Cool the broth completely.
    Store in the refrigerator for 3-4 days or freeze for up to 4 months. Another option is to pressure can the broth to make it shelf stable.

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