Beef Broth

  • serves 0
Michael Smith
Michael Smith Chef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

16 Ratings
Directions for: Beef Broth


5 kg of oxtails, short ribs, or beef bones

4 chopped onions

1 heads of celery, chopped

6 carrots, chopped

1 lb(s) of mushrooms, chopped

1 small can of tomato paste

½ bottle of red wine

5 large sprigs of fresh thyme

2 large sprigs of fresh rosemary

4 bay leaves


1. Preheat oven to 400 degrees.

2. Roast bones and vegetables in oven until golden brown and well caramelized. Add a splash of water to the roasting pan and dissolve any browned bits in the pan. Place in a large stockpot and add tomato paste, veggies, wine and herbs. Cover with cold water and bring to a boil. Turn down heat and simmer for 4-5 hours.

3. Strain stock into a clean pot and simmer until reduced by half.

See more: Vegetables, North American, Beef, Mushrooms, Soup, Roast

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