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Beef Broth
Home made beef broth that's made extra delicious by roasting the bones first.
Course
Canning/Preserves
Cuisine
American
Servings
10
cups
Calories
397
kcal
Author
Karen
Ingredients
6
lbs
beef soup bones
2-3
carrots
1
medium
onion
unpeeled, cut into quarters.
2-3
stalks
celery
5-6
sprigs of fresh thyme or 2 tsps. dried
2
cloves
garlic
smashed, with skin on
1
Tablespoon
salt
10-12
peppercorns
4-5
sprigs
parsley
1
bay leaf
water
Instructions
Roast soup bones, carrots and onion at 450 °F for 1 hour, stirring and turning every 15 minutes.
Drain fat from pan. Add soup bones, carrots and onions to stock pot along with remaining ingredients.
Deglaze roasting pan and add liquid to ingredients in stock pot.
Simmer for 3 hours with lid on. Remove lid and simmer 1 more hour.
Refrigerate overnight to allow fat to rise and solidify.
Skim fat from top of broth and freeze or pressure can for later use.
Nutrition
Serving:
1
cup
|
Calories:
397
kcal
|
Carbohydrates:
2
g
|
Protein:
3
g
|
Fat:
41
g
|
Sodium:
713
mg
|
Potassium:
75
mg
|
Sugar:
1
g
|
Vitamin A:
2225
IU
|
Vitamin C:
2.5
mg
|
Calcium:
11
mg
|
Iron:
2.3
mg