Christina's Nourishing Beef Broth Recipe – Oven Version

Name: Christina Stefani's Nourishing Beef Broth Recipe- Oven Version
Prep time: 10 min
Total time: 10 min
Yield: 6-8
Ingredients: 4-5 lbs beef bones, preferably with marrow; 1 large or 2 medium onions, peeled and quartered; 2 stalks of celery, quartered; 2 carrots, cut into large chunks; 4-6 garlic cloves, peeled and crushed; 6-8 sprigs of fresh parsley (small handful); 2 bay leaves; 10 whole peppercorns; 2 tbs tomato paste (or more if you really like tomatoes)

Feb 19, 2022by Christina Stefani

Rich homemade beef broth recipe by Christina Stefani

This nourishing beef broth recipe makes the silkiest, most beautiful, rich broth. It’s super easy, too, because the oven does all the work.

We freeze it in small containers and pull it out for soups, sauces, dipping sandwiches, stir-fries, and cooking grains/rice. It is an indispensable part of our kitchen.

Sip it straight (with a dash of high-mineral salt) in your favorite mug for a perfect pick-me-up anytime!

Makes 6-8 quarts • Prep time: 10 minutes • Total time: 4+ hours

INGREDIENTS

4-5 lbs beef bones, preferably with marrow
1 large or 2 medium onions, peeled and quartered
2 stalks of celery, quartered
2 carrots, cut into large chunks
4-6 garlic cloves, peeled and crushed
6-8 sprigs of fresh parsley (small handful)
2 bay leaves
10 whole peppercorns
2 tbs tomato paste

YOU WILL NEED

An 18-inch oval roasting pan with a tight-fitting lid
Fine mesh strainer

DIRECTIONS

Preheat the oven to 425 degrees. Lower oven rack to the second-lowest level.

Rinse the beef bones, pat dry, and place in a roasting pan. Scatter the onions, celery, carrots, and garlic around the bones. Place in oven, uncovered, and roast for 30 minutes. Remove from oven, turn bones over, and roast for 30 more minutes.

Remove from the oven. Reduce heat to 350 degrees. Add parsley, peppercorns, bay leaves, and tomato paste to the pan, distributing around bones. Fill roasting pan with cold (filtered or purified) water to almost the top, being sure to cover bones. (2-3 inches from the top)

Cover roasting pan and place in the oven for 1 hour. Carefully remove from the oven and skim off any scum that might have risen to the top. Cover and place back in the oven for another 2-3 hours. (If you have the time, extend this 1 hour.) The longer it cooks, the more flavorful, silky, richer, and nourishing the broth will be.

Remove from oven and cool for 10 minutes. Discard the bones and vegetables. Using a slotted spoon and strainer, strain broth and place it in a clean container. Use or freeze within 3 days.

*Note: I don't salt the broth until I know how I will use it. You can't restore it if you accidentally put too much salt in a broth during the initial cooking process. So it's best to add salt to taste after you have made it.

Let me know how it turned out! Post a photo with the hashtag #lovechristinastefani

– Love, Christina Stefani

Christina Stefani's Nourishing Beef Broth Recipe- Oven Version

Rated 5.0 stars by 2 users

Servings

6-8 quarts

Prep Time

10 minutes

Cook Time

4+ hours

This nourishing beef broth recipe makes the silkiest, most beautiful, rich broth. It’s super easy, too, because the oven does all the work.

We freeze it in small containers and pull it out for soups, sauces, dipping sandwiches, stir-fries, and cooking grains/rice. It is an indispensable part of our kitchen.

Sip it straight (with a dash of high-mineral salt) in your favorite mug for a perfect pick-me-up anytime!

Love, Christina Stefani

Author:

Christina Stefani

Ingredients

4-5 lbs beef bones, preferably with marrow
1 large or 2 medium onions, peeled and quartered
2 stalks of celery, quartered
2 carrots, cut into large chunks
4-6 garlic cloves, peeled and crushed
6-8 sprigs of fresh parsley (small handful)
2 bay leaves
10 whole peppercorns
2 tbs tomato paste (or more if you really like tomatoes)

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Directions

Preheat oven to 425 degrees. Lower oven rack to the second-lowest level.
Rinse the beef bones, pat dry, and place in a roasting pan. Scatter the onions, celery, carrots, and garlic around the bones. Place in oven, uncovered, and roast for 30 minutes. Remove from oven, turn bones over, and roast for 30 more minutes.
Remove from the oven. Reduce heat to 350 degrees. Add parsley, peppercorns, bay leaves, and tomato paste to the pan, distributing around bones. Fill roasting pan with cold (filtered or purified) water to almost the top, being sure to cover bones. (2-3 inches from the top)
Cover roasting pan and place in the oven for 1 hour. Carefully remove from the oven and skim off any scum that might have risen to the top. Cover and place back in the oven for another 2-3 hours. (If you have the time, extend this 1 hour.) The longer it cooks, the more flavorful, silky, richer, and nourishing the broth will be.
Remove from oven and cool for 10 minutes. Discard the bones and vegetables. Using a slotted spoon and strainer, strain broth and place it in a clean container. Use or freeze within 3 days.