Homemade Beef Bouillon With Vegetables

Homemade beef bouillon recipe

The Spruce Eats / Katarina Zunic

  • Total: 8 hrs 15 mins
  • Prep: 15 mins
  • Cook: 8 hrs
  • Yield: 6 cups (2 servings)

Homemade beef bouillon is easy to make, but it tends to be an all-day project, so you should plan ahead. The rich flavor far outshines any canned beef stock, so it is well worth the effort. The longer you reduce it, the richer the flavor. It is definitely worth the time. 

The bouillon can be used as is for a clear soup course or as traditional beef stock in other recipes.

Some soup ideas to try are beef vegetable, beef and barley, beef, barley and mushroom, beef noodle, beef rice, steak, lentil, vegetable and beef, Mexican-style beef soup or green chilies and beef. Main dish recipes that use bouillon include beef bourguignon and beef stew.

All these dishes are most appealing in the cooler seasons of the year. If you're making soup, serve with either traditional or dolled-up grilled cheese sandwiches, enhanced with red onion, tomatoes or avocado slices and at least two kinds of cheese. Or make the soup a side to any variety of panini you have a fancy for. For a lunch or light dinner, serve the soup with French bread or garlic toast.

Stew and beef bourguignon both are warming main dishes for a family dinner. Serve the beef bourguignon over noodles for a traditional presentation and add a side of bread or garlic toast for both. 

Ingredients

  • 4 pounds lean beef from shank (diced)
  • 2 pounds beef bones
  • 4 whole cloves
  • 2 quarts water (cold)
  • Kosher salt (to taste)
  • 1/2 cup celery (diced)
  • 1/2 cup carrots (diced)
  • 1/2 cup turnips (diced)
  • 1/2 cup onions (diced)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for beef bouillon
    The Spruce Eats / Katarina Zunic
  2. Place beef, bones, and whole cloves in a large stockpot and cover with cold water.

    Beef in pot
    The Spruce Eats / Katarina Zunic
  3. Slowly bring to a boil, cover with a lid, lower heat, and simmer for 5 to 6 hours.

    Bring to boil
    The Spruce Eats / Katarina Zunic
  4. Taste the broth and season with salt.

    Taste the broth
    The Spruce Eats / Katarina Zunic
  5. Add the celery, carrots, turnips, and onions to the stockpot.

    Add celery
    The Spruce Eats / Katarina Zunic
  6. Simmer 1 hour.

    Simmer one hour
    The Spruce Eats / Katarina Zunic
  7. Strain the broth through cheesecloth into another stockpot and discard solids.

    Strain broth
    The Spruce Eats / Katarina Zunic
  8. Simmer uncovered until broth has reduced to 6 cups or to desired strength.

    Simmer
    The Spruce Eats / Katarina Zunic
  9. Let the broth cool to room temperature, then refrigerate.

    Let broth cool
    The Spruce Eats / Katarina Zunic
  10. Skim off fat and discard.

    Skim off fat
    The Spruce Eats / Katarina Zunic

Wine Pairing Suggestions

There's no reason why you can't have that glass of wine with a simple meal like soup and sandwiches. Try a Malbec, Cabernet Sauvignon, Merlot, and Syrah, or a blend of two or three of those last three grape varieties. If you're serving beef stew or beef bourguignon, the same wines work. Expand your horizons with pinot noir, Australian shiraz, Burgundy (the dish is named for this part of France), Côtes du Rhône or Zinfandel. A blend of Shiraz and Cabernet is especially good with these two dishes.

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