Mrs. Ratcliff (Kim’s mom) believed that nothing should go to waste in the kitchen, and that’s why homemade beef broth was a staple. She always had a pot simmering on the stove, pulling every bit of flavor from rich, meaty bones. It was the foundation for so many meals—soups, stews, and even a simple mug of broth on a cold morning.
Store-bought just doesn’t compare to the depth and nourishment of real, slow-simmered broth. This recipe is all about patience, letting the ingredients work together over time to create something truly special. It’s a reminder that sometimes, the simplest things are the most essential in the kitchen.
Ingredients:
- 2 to 3 lb beef soup bones
- 2 quarts water (initial boil)
- 2 large onions, halved
- 1 minced garlic clove
- 1 large carrot, halved lengthwise
- 1 rib celery with leaves, halved
- 1 bay leaf
- 6 peppercorns
- 2 additional quarts water
Instructions:
- In a 4-quart pot, add beef soup bones and 2 quarts of water; bring to a boil.
- Simmer for five minutes; drain.
- Remove bones and rinse the pot.
- Place bones back in the pot and add another 2 quarts of water along with onions, garlic, carrot, celery, bay leaf, and peppercorns.
- Cover and simmer for 2 to 3 hours to allow flavors to blend.
- Remove from heat and take any meat off the bones for later use in soups.
- Discard vegetables and bones.
- Refrigerate broth; skim and discard fat from the surface.
- Strain broth if desired.
Storage:
- Keeps for 5 days refrigerated
- Keeps for 3 months in the freezer
- Makes 6 to 8 cups