How to Make Delicious Beef Broth Without Bones

Making your own homemade beef broth is incredibly rewarding, and surprisingly easy to do By simmering beef in water with vegetables, herbs and spices, you can create a savory, fragrant broth with tons of uses The best part is, you don’t even need bones! With just a few simple ingredients, you can make a light yet flavorful beef broth using boneless beef chuck, rump roast or shank. This hands-off method results in a versatile broth and tender cooked beef ready to add to soups, stews and more.

Why Make Your Own Beef Broth?

There are so many benefits to making broth yourself rather than using store-bought

• Customize the flavors – Tailor the broth to your taste preferences by experimenting with different herbs, spices, vegetables, etc

• Control sodium levels – Avoid the excess sodium found in many commercial broths by seasoning it yourself.

• Save money – Homemade broth is inexpensive to make.

• Use better ingredients – You can use higher quality beef and real food ingredients.

• Cook once, use multiple times – Make a big batch and freeze portions to have broth ready when you need it.

• Improve your cooking – Homemade broth adds next-level flavor to soups, stews, gravies, rice dishes and more.

Once you realize how easy it is to whip up a batch of homemade broth, you’ll never go back to the store-bought stuff again!

Beef Broth vs Beef Stock

Beef stock and beef broth are very similar, but there are some differences:

• Bones – Stock uses bones while broth does not. Bones impart more body, collagen and minerals.

• Cooking time – Stock simmers much longer to extract nutrients from bones. Broth doesn’t need as long.

• Flavor – Broth has a more delicate flavor compared to rich, intense stock.

Since we’re using boneless beef, we’re making broth. But the process is virtually identical if you want to make beef stock with bones instead.

Choosing the Best Cut of Beef

The most important ingredient for beef broth is the beef! Choosing the right cut is key.

Opt for tough, collagen-rich cuts. As they simmer, the collagen will breakdown into gelatin which adds body and richness to the broth.

Some excellent choices include:

• Chuck roast – Well-marbled and full of connective tissue. My favorite cut for broth.

• Rump roast – Leaning yet flavorful with lots of collagen. An economical choice.

• Short ribs – Loaded with collagen and fat for intense, beefy flavor.

• Beef shank – Lots of cartilage makes this an ideal cut for broth.

I like to use grass-fed beef whenever possible for superior nutrition and flavor. Look for well-marbled, lean cuts around 1 to 2 pounds.

Broth Ingredients

Beyond the beef, all you need are some basic aromatics, herbs and spices:

• Aromatic vegetables like onions, carrots and celery provide a balanced background flavor.

• Herbs and spices infuse the broth with savory notes. Bay leaves, peppercorns and allspice berries are great options.

• Water makes up the base. Use cold filtered water for the best results.

That’s it! A simple handful of ingredients is all you need for delicious homemade beef broth.

Step-by-Step Instructions

Now let’s get to the easy method for making beef broth without bones:

1. Sear the Beef

First, pat the beef dry and cut into 1-inch cubes if needed. Heat oil in a large stockpot over medium-high heat.

Once hot, add the beef in a single layer. Let the beef cubes sear undisturbed until well browned on the bottom, about 5 minutes.

Flip and repeat on all sides until the beef is nicely browned all over. This caramelization adds tons of meaty flavor!

2. Add Aromatics

Next, add the onions, carrots, celery and any herbs or spices to the pot. Pour in enough water to cover the ingredients then bring to a boil.

3. Simmer the Broth

Once boiling, reduce heat and let simmer gently for 1 1/2 to 2 hours. Skim off and discard any foam that rises to the top.

Simmer until the beef is fall-apart tender. The long cook time extracts flavor from the beef and vegetables.

4. Strain and Season

Turn off the heat once done. Use a mesh strainer to separate the beef and solids from the broth.

For a clearer broth, line the strainer with cheesecloth. Season with salt and pepper to taste.

That’s all there is to it! Now you have homemade beef broth ready for anything.

Cooking the Beef Even More

Don’t throw that cooked beef away! The broth-infused beef is incredibly tender and full of flavor.

Chop or shred the beef to add to soups, tacos, pasta, rice bowls and more. Cook it down with barbecue sauce for pulled beef sandwiches. Get creative with this bonus ingredient!

Tips for the Best Broth

Follow these tips to end up with the most flavorful, aromatic homemade beef broth:

• Sear the beef well – Take the time to brown the beef properly in batches. This builds incredible flavor.

• Simmer, don’t boil – Gentle simmering extracts the most flavor and body. Avoid boiling which can make the broth cloudy.

• Skim the scum – Impurities will rise to the surface as foam. Skim for a cleaner broth.

• Use chicken broth – For the best flavor, replace some of the water with chicken broth.

• Add acid – A splash of vinegar brightens flavor. Apple cider or red wine vinegar work well.

• Season at the end – Wait to add salt and pepper until after straining so you can properly taste and season the broth.

Storing Your Homemade Broth

Properly stored, homemade beef broth will keep for 4 to 5 days refrigerated or 6 months frozen.

To freeze:

• Portion broth into freezer bags or containers leaving headspace. Thaw overnight in fridge before using.

To refrigerate:

• Let cool completely then refrigerate. If fat solidifies on the surface, skim it off before using.

Uses for Beef Broth

Homemade beef broth is endlessly versatile. Here are just some of the ways you can use your broth:

• Braise vegetables like onions or cabbage
• Cook grains like rice, farro, barley or quinoa
• Braise tough cuts of meat like chuck roast or brisket
• Make soups like beef stew, minestrone, tomato soup or chili
• Use as a base for sauces and gravy
• Cook beans, lentils and other legumes
• Make pan sauces for steak, chicken or fish
• Simmer vegetables like green beans, cauliflower or broccoli
• Cook pasta, risotto or polenta
• Make risottos and pilafs

As you can see, the possibilities are endless! Homemade broth adds so much flavor.

Frequently Asked Questions

Can I use a slow cooker?

Yes, just sear the beef first then transfer to a slow cooker with the aromatics and water. Cook on low for 8-10 hours.

What if I don’t have the specific herbs or spices?

Feel free to use whatever herbs and spices you have on hand. The broth will still turn out well.

Can I substitute ingredients if needed?

Absolutely. If you don’t have certain veggies, use what you have available. You can also swap in different herbs and spices.

How do I know when the broth is done?

It’s done when the beef is fall-apart tender, about 1 1/2 – 2 hours. Taste the broth throughout cooking to monitor flavor development.

Can I use a roast instead of stew meat?

Yes, a chuck roast or rump roast works great. Just cut into 1-inch chunks before browning.

What’s the ratio of beef to water?

Use around 1 pound of beef per 6 cups of water. Adjust amounts as needed to completely cover ingredients.

Is it better to use hot or cold water?

Cold water is recommended, as hot water can extract bitter flavors from the bones and meat.

Should I peel and chop the veggies?

Peel onions if desired, but leave carrots and celery unpeeled. Cut all veggies into rough chunks.

How much broth does this recipe yield?

This will yield 6-8 cups of broth depending on amounts of beef and water used.

Conclusion

Making beef broth without bones results in a light, flavorful broth perfect for soups, stews, gravies and more. With just a few basic ingredients and minimal hands-on time, you can skip the store-bought stuff and enjoy homemade broth anytime. Experiment with different cuts of beef, veggies, herbs and spices until you find your perfect broth. Get ready to level up everyday cooking with this simple homemade staple.