Beef Broth

Unlike chicken or turkey broth, beef broth requires a larger ratio of meat to the amount of bones used to make it. This method makes a concentrated broth. As a general rule, for regular beef broth you can usually mix 1⁄2 cup of this broth with 1⁄2 cup water.

Ingredients

Makes about 4 cups

1 (2-pound) bone-in chuck roast

1 pound beef bones

1 large onion, peeled and quartered

2 large carrots, scrubbed

2 medium stalks celery

1 teaspoon salt

1⁄2 teaspoon ground black pepper

41⁄2 cups water

Boiling Broth

You don’t want to let broth come to a boil during the initial cooking process because fat will render from the meat, incorporate into the broth, and make it cloudy. However, after you have strained the broth and removed the fat, you can keep it in the refrigerator longer if you bring it to a boil every other day; cool it and return it to the refrigerator until needed.

1. Add chuck roast, beef bones, and onion to a 4-quart or larger slow cooker. Cut carrots and celery into pieces that will fit in the slow cooker, and add them to the cooker. Add salt, pepper, and water. Cover and cook on low for 8 hours.
2. Use a slotted spoon to remove the roast and beef bones. Reserve the meat removed from the bones for another use; discard the bones.
3. Once the broth has cooled enough to make it easier to handle, strain it; discard the cooked vegetables. Refrigerate the (cooled) broth overnight. Remove and discard the hardened fat. The resulting concentrated broth can be kept for 1 week in the refrigerator or frozen for up to 3 months.