Gluten-free, Dairy-free, Paleo, Whole30

Beef Broth

The richest of broths, beef broth gets most, if not all, of its flavor from roasted bones. I like to add stewing beef for a little extra beef flavor. Ask your butcher for “soup bones”—they will know exactly what you need to create the most delicious broth.

Makes 6 to 8 cups

• 2 tablespoons avocado oil or extra-virgin olive oil
• 4 pounds roasted beef bones (such as marrow bones, oxtail, or short ribs)
• 1 pound stewing beef, cut into 2-inch chunks
• Salt
• 1 cup hot water
• 1 medium onion, quartered
• 4 large carrots, roughly chopped
• 2 ribs celery, roughly chopped
• 1 small bulb garlic, peeled of excess papery skin and halved crosswise, or 6 large smashed garlic cloves
• ½ cup fresh parsley leaves
• 2 bay leaves
• 1 tablespoon whole black peppercorns

Heat the oil in large stockpot over high heat. Add the beef bones and stewing beef. Sprinkle with a generous amount of salt. Cook, turning often, until the meat is deep brown in color, 15 to 20 minutes.

Add the hot water, then scrape the bottom of the pot with a wooden spatula to deglaze. Add the onion, carrots, celery, garlic, parsley, bay leaves, peppercorns and just enough cold water to cover the contents by 1½ inches. Bring to a boil, then reduce the heat to low and simmer, partly covered, for 3 to 6 hours. The longer the broth simmers, the richer it will taste. Scoop away the excess fat and impurities that rise to the surface as the broth simmers.

Remove the pot from the heat and allow the broth to cool slightly. Gently remove the bones and vegetables from the pot with a slotted spoon. Strain the broth through a fine-mesh strainer (into storage containers or another large pot) to remove the remaining solids.

Let cool to room temperature. Store in the refrigerator for up to 1 week or freeze for up to 6 months.

note: Once the broth has cooled, the remaining fat will rise to the top and solidify. Skim off and use for cooking or discard.