Beef Broth

Beef Broth

Main Course 

Add a small red chili if you would like a more spicy broth! This broth can be frozen and used as a base for soup.

  • 4


  • Very easy


  • Prep time

  • Cook time


  • 1 medium onion
  • 2 medium carrots
  • 1 stalk celery
  • 2 cloves garlic
  • 1 1⁄2 lbs beef soup bones
  • 2 Tbsp olive oil
  • 6 cups water, divided
  • 1/2 cup parsley leaves
  • 10 peppercorns
  • 2 tsp Herbs de Provence
  • 1 bay leaf


1. Preheat the oven to 400°F.

2. Peel and quarter the onion, carrots and celery. Peel the garlic.

3. Place beef bones, onion, carrots, celery and garlic in a 13 x 9-inch pan and toss with olive oil. Roast in oven for 40-45 minutes or until vegetables are browned. Remove from oven, add 1 cup water to the pan and let sit for 15 minutes.

4. Place 5 cups of water, roasted vegetables with water and all remaining ingredients in the bowl fitted with mixer. Launch the P2 simmer program at 200°F for 1 hour 30 minutes, without the stopper.

5. At the end of the program, strain broth and reserve. Discard the beef bones and vegetables.