A hearty and aromatic beef broth perfect for soups, stews, or sipping on its own.
Preheat your oven to 400°F (200°C).
Preheating ensures even roasting of the bones.
Place the beef bones on a roasting pan and roast for 45 minutes, turning once halfway through.
Roasting the bones enhances the depth of flavor in the broth.
In a large stockpot, combine the roasted bones, onions, carrots, celery, parsley stems, peppercorns, bay leaves, thyme, rosemary, garlic, and water.
Ensure the water covers all ingredients for even cooking.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 4 hours.
Skim off any foam or impurities that rise to the surface during simmering.
Strain the broth through a fine mesh strainer into a clean container, discarding the solids.
Use a fine mesh strainer for a clear broth.
Allow the broth to cool to room temperature, then refrigerate. Skim off any solidified fat before using.
Cooling the broth makes it easier to remove excess fat.
Use the broth immediately or store in the refrigerator for up to 5 days or freeze for longer storage.
Portion the broth into smaller containers for convenience.
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