Comforting Beef Broth Cup (Printable Format)

Rich, comforting clear beef broth with herbs and vegetables for a warming starter or drink.

# What You Need:

01 - 1.1 lb beef bones (marrow or knuckle)

02 - 0.22 lb lean beef (optional, for richer flavor)

03 - 1 medium carrot, peeled and chopped

04 - 1 medium onion, peeled and quartered

05 - 1 celery stalk, chopped

06 - 1 bay leaf

07 - 6 black peppercorns

08 - 2 cloves garlic, smashed

09 - 1 sprig fresh parsley

10 - 1 sprig fresh thyme (optional)

11 - 1 tsp salt (or to taste)

12 - 40 fl oz cold water

01 - Place beef bones and optional lean beef in a large pot. Cover with cold water and bring to a boil over medium-high heat.

02 - As the liquid reaches a boil, skim off any foam or impurities that surface to maintain clarity.

03 - Incorporate carrot, onion, celery, garlic, bay leaf, peppercorns, parsley, thyme if using, and salt.

04 - Reduce heat to low and simmer gently, uncovered, for 40 to 45 minutes, skimming occasionally to keep broth clear.

05 - Pass the broth through a fine-mesh sieve or cheesecloth into a clean container, discarding solids.

06 - Adjust salt to taste and serve warm in cups as a soporific starter or drink.

01 -

It's a five-minute prep that feels like self-care in a cup, ready to warm you from the inside out.
This broth is naturally gluten-free and dairy-free, making it perfect for anyone with dietary restrictions or a sensitive stomach.
You get restaurant-quality depth of flavor for a fraction of the cost, with just beef bones and pantry staples.

02 -

Never skip the skimming step. I learned this the hard way by rushing, and the difference between a beautiful clear broth and a murky one is honestly heartbreaking. That foam isn't just foam—it's the difference between elegant and mediocre.
The water temperature at the start matters more than you'd think. Cold water extracts slowly and clearly; hot water locks flavors in. This single detail changed my broth-making forever.
Simmering, not boiling, is everything. A rolling boil will make your broth cloudy and muddy-tasting. Low and slow is the only way.

03 -

If you want deeper, more complex flavor, roast your bones and vegetables at 220°C (425°F) for 30 minutes before adding the water. It's an extra step, but it creates a broth with almost caramelized depth that tastes like it simmered for hours.
A meat thermometer isn't necessary, but trusting your instincts is. The broth is ready when it smells warm and meaty, when the vegetables have given everything they have, and when the bones no longer feel substantial in the pot.