Beef Broth
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Beef bones, aromatics, and herbs are simmered for hours to create a deeply flavorful broth. This homemade stock is far superior to canned and makes a versatile cooking ingredient.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 pounds (1.8k) beef bones ((You can use knuckles, ribs, legs, neck, or shanks))
- 1 tablespoon (15ml) canola oil
- 2-3 medium carrots, ( cut into 2 or 3)
- 2 medium onions ( quartered)
- 1 head garlic, (sliced in half crosswise)
- 2 large bay leaves
- 10 whole peppercorns
- 5 sprigs fresh parsley
- 5 sprigs fresh thyme
- 2-3 stalks celery, ( chopped into 2 or 3 pieces)
- 1 teaspoon (7g) salt
- 1 teaspoon (2.3g) ground black pepper
- 1 cup (240ml) warm water
- 7 cups (1.6l) cold water
At a glance
PER SERVING · TIME 220M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 3h
- Sodium
- 1561mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 940mg
- Calcium
- 94mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 1561MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.