Beef Broth

John Muhl

7h 5m


  • 3 gallons Water
  • 3 Celery stalks
  • 1 Onion
  • 2 Carrots
  • 1 lb Shitake mushrooms, coarsely chopped
  • 1 bunch Scallions
  • 5 lb Meaty soup bones
  • 1 sheet Kombu


  1. Roast soup bones at 250-300ºF for an hour or until browned but not burned, turn every 15-30 minutes
  2. Bring water to simmer and turn off heat
  3. Rinse kombu under running water, add to the hot water and steep for 10 minutes
  4. Remove kombu and add shitakes and bring to boil
  5. Reduce heat and simmer for 30-45 minutes
  6. Remove mushrooms and add meat
  7. Simmer for 5 hours adding water as needed; remove any scum that forms early on.
  8. Stop adding water after 5 hours and simmer for 1 more hour
  9. Add vegetables simmer for 1 more hour
  10. Strain through a cheesecloth or fine mesh strainer

Once strained you can return the broth to a simmer and reduce for easier storage. Then when you use it just add water to get desired consistency.