Bouillon de boeuf

This is a simple beef broth that may be used as a stock for soups and other dishes. If you’d like to make a large quantity, double the recipe. Extra broth may be frozen for future use, either in small plastic containers or in an ice cube tray.

2 quarts (2 liters) water
2/3 pound (300 g.) stewing beef, preferably with a bone
2 carrots, peeled
1 onion, peeled and studded with a clove
1 bay leaf

8 peppercorns
2 tsp. sea salt or table salt

Combine all the ingredients in a large pot. Bring to a boil over a high flame. Turn down the heat to medium. Cook partially covered for about an hour – the broth should remain at a simmer. Skim once or twice to remove any froth that forms. Remove from heat and pour through a strainer into a clean pot. The broth will have reduced by about half, leaving you with 1 quart or liter.


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2 Responses to Bouillon de boeuf

  1. Tom Storer says:

    Concerning the beef, I’m thinking left-overs from a pot au feu might be the best approach, no? Other beef broth recipes I’ve seen call for getting a bunch of marrow bones and roasting them first. I rarely have more than one little marrow bone at a time, and not that often, either, so as a result I’ve just never made beef broth….

    Speaking of pot au feu, there’s a classic you might get around to!

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