Beef Broth with Vegetables (Print View)
Comforting beef broth packed with fresh vegetables and aromatic herbs for a hearty meal.
# What You'll Need:
→ Meats
01 - 1.5 lbs beef shank or bone-in beef soup bones
→ Vegetables
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 large onion, peeled and quartered
05 - 2 medium potatoes, peeled and diced
06 - 1 parsnip, peeled and sliced (optional)
07 - 1 leek, cleaned and sliced (white and light green parts only)
→ Aromatics & Seasonings
08 - 3 garlic cloves, smashed
09 - 2 bay leaves
10 - 1 tsp whole black peppercorns
11 - 3 sprigs fresh parsley
12 - 2 sprigs fresh thyme or 1 tsp dried thyme
13 - 10 cups cold water
14 - 1.5 tsp salt, or to taste
# Step-by-Step Directions:
01 - Place beef shank or bones in a large stockpot. Add cold water and bring to a gentle boil over medium heat. Skim off any foam that forms on the surface.
02 - Incorporate carrots, celery, onion, potatoes, parsnip (if used), leek, garlic, bay leaves, peppercorns, parsley, thyme, and salt into the pot.
03 - Reduce heat to low and partially cover. Let simmer gently for 2 hours, occasionally skimming off fat and foam from the surface.
04 - Using a slotted spoon, remove beef and vegetables. Slice or shred the beef, then return beef and desired vegetables to the broth.
05 - Discard bay leaves and herb stems. Taste the broth and adjust salt if necessary.
06 - Ladle the broth hot into bowls, optionally garnished with chopped fresh parsley.
# Expert Suggestions:
01 -
- It's honest food that heals you from the inside, no fancy tricks required.
- You'll have a freezer full of liquid magic for soups, stews, and lazy cooking days.
- The smell alone is worth the two hours—your kitchen becomes a sanctuary.
02 -
- Never skip the initial skimming—it's what separates a cloudy, greasy broth from one that's clean and golden.
- A partial cover is better than a full one; you want some steam to escape so the broth concentrates rather than becoming diluted.
- Taste as you go, especially near the end—some batches need less salt, others more, and only your palate knows the truth.
03 -
- Freeze broth in ice cube trays, then pop the cubes into bags so you always have small amounts ready to add richness to any dish.
- If your broth tastes flat, it's usually missing salt—start with a quarter teaspoon more and taste again rather than oversalting all at once.