Beef Consommé

Beef consommé

The Spruce / Katarina Zunic

  • Total: 80 mins
  • Prep: 10 mins
  • Cook: 70 mins
  • Servings: 10 servings
Nutritional Guidelines (per serving)
209 Calories
7g Fat
22g Carbs
14g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 10
Amount per serving
Calories 209
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 104mg 35%
Sodium 768mg 33%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 7%
Protein 14g
Calcium 49mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Beef consommé is a hearty, full-bodied broth. For the best flavor, use veal stock that is homemade. In a pinch, you can use store-bought beef broth. The sprig of thyme is optional but adds a nice herbal note.


  • 1 tablespoon black peppercorns (crushed)
  • 4 egg whites
  • 4 eggshells (crushed)
  • 3 Roma tomatoes (quartered)
  • 4 ribs celery (coarsely chopped)
  • 1/2 pound premium ground beef (sirloin)
  • 1 sprig thyme
  • 2 teaspoons salt
  • 6 cups veal stock (or beef stock)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for beef consommé
    ​The Spruce / Katarina Zunic 
  2. Whisk peppercorns, egg whites, and eggshells until the mixture turns foamy.

    Foamy egg whites in bowl
    ​The Spruce / Katarina Zunic
  3. In a food processor, pulse together the tomatoes, celery, and ground beef a few times.

    Beef and vegetables in food processor
    ​The Spruce / Katarina Zunic
  4. Combine the veal or beef stock, the vegetable-beef mixture, the egg mixture, thyme, and salt in a large stockpot and bring to a boil, stirring constantly.

    Simmering broth in stockpot
    ​The Spruce / Katarina Zunic
  5. Reduce heat and simmer, without stirring, for 30 to 40 minutes.

    Beef broth in pot
    ​The Spruce / Katarina Zunic
  6. Remove from heat and strain through a fine-mesh sieve lined with a double layer of cheesecloth. Discard contents of sieve and salt broth, if desired.

    Meat draining in fine-mesh strainer
    ​The Spruce / Katarina Zunic
  7. Serve hot in a bowl.

    Beef consommé in bowl
    ​The Spruce / Katarina Zunic