How to Make Bone Broth for Soups and Stews (2024)

Incorporating bones into your cooking improves the flavor of soups and stews while alsooffering health benefits, so we’ll show you how to do it and provide some greatrecipes!

The world’s most sumptuous cuisines have been founded on the prudent use of the 20 percent of the frequently discarded animal—the bones. Long ago in France, cooks had the eternal kettle, a large pot that never left the fire. If a piece of meat was removed, a new piece was added. Whenever stock was removed, water was added, resulting in a steady supply of delicious stock and a ready pot for quickly boiling meats.The next time you visit your farmers’ market, look past the rib eye steaks and the lamb chops, meet your farmer eye-to-eye, and say, “Got any bones?”

A broth or stock, which is made using bones, typically contains the five basic ingredients of bones, vegetables, herbs, water, and acid (vinegar or wine). Nearly anything you can find in your kitchen can be added to a broth or stock to enrich its flavor and nutritional value.

Technically, stock is made by simmering bones (or shells) and vegetables in water, while broth is made by simmering meat (such as pork, beef, poultry, or fish)and/or vegetables in water. Stockstend to be thicker than broths due to the collagen in the bones and connective tissue.In common usage of the terms, this subtle difference is sometimeslost!

Ingredients for a Broth orStock

The Bones:

A pure beef or chicken stock is lovely, but good stocks result from mixing ingredients. Toss into your pot the leftover bone from Monday night’s rib-eye steak or the remains from Sunday’s leg of lamb. If you’re buying bones, remember that knucklebones and oxtails are a great source of gelatin. Neck, rib, and other meaty bones add color and flavor. Marrow bones and cross sections from the legs add flavor andminerals.

The Vegetables:

Use fresh veggies but also broccoli that is about to flower; carrots gone floppy; peppers, tomatoes, and onions growing soft on the kitchen counter; and any leftover cookedvegetables.

The Herbs:

Make a bouquet garni (a bundle of herbs) by tying fresh herbs together with a piece of kitchen string before adding them to the stockpot. If using dried herbs, make a cheesecloth sachet so they are easilyremoved.

The Acid:

Use vinegar or wine to taste—as little as a tablespoon of vinegar or as much as a few cups of wine. The acid draws minerals out of the bones and improves theflavor.

The Simmer:

The longer you simmer a stock, the better. Twelve hours is sufficient, but 72 hours is better. (The stockpot can simmer all day, be turned off at bedtime, and then be turned on again the next morning.) Add more water if the liquid level gets below the top of thebones.

Basic Meat Stock (“Bone Broth”)Recipe

• 4 pounds bones (beef, lamb, pork, and/orpoultry)
• 2 large carrots, cut into largechunks
• 3 ribs celery, cut into largechunks
• 2 onions, peeled andquartered
• 7 quartswater
• 3 to 4 sprigs oregano, or 1 teaspoondried
• 3 cloves garlic, unpeeled andcrushed
• 1 tomato, coarselychopped
• 2 teaspoonssalt
• 2 tablespoons vinegar or 1 to 2 cupswine

Preheat the oven to 450ºF. Place the bones and the vegetables in a large roasting pan and roast for 40 minutes or until the bones have thoroughly browned. Periodically turn them over, basting with any accumulated fat drippings. Pour the bones and vegetables into a very largestockpot.

Set the pan, with drippings, on the stovetop, and pour in 2 cups of water. Over medium heat, bring the water to a simmer. Scrape up the browned bits and add the water and bits to the stockpot. Add the remaining ingredients. Rest the stock for 30 minutes to 1hour.

Bring the stock to a boil slowly, skimming off any scum that rises to the surface. Reduce the heat to low and simmer the stock for 12 hours, minimum, remembering to keep a sufficient fluidlevel.

Remove and discard all of the bones, vegetables, and herbs. Cool the stock to room temperature and refrigerate. Once cold, it should be firm, like gelatin. If it does not congeal, it’s still okay—this simply means that its richness is less than ideal. Skim off any fat before using. Use the stock immediately or pack it into freezer containers and freeze.Makes 4 to 5quarts.

Using Homemade MeatStock

Now that you’ve got your homemade meat stock try it in the recipesbelow!

GoulashRecipe

• 1 cupflour
• 2 tablespoons coarsesalt
• 1 tablespoon ground blackpepper
• 2 tablespoons sweet paprika,divided
• 3 pounds beef stew meat, oxtails, bone-in shanks, or shortribs
• 4 tablespoons butter, lard, or a combination of the two, plus more ifnecessary
• 6 onions, slicedthin
• 1 tablespoon Hungarianpaprika
• 1 quart stock or broth (anykind)
• 2 tablespoons orange zest(optional)
• 1/2 cup whitewine
• 2 cups sourcream
• eggnoodles
• butter(optional)
• 2 teaspoons carawayseeds

Combine the flour, salt, pepper, and 1 tablespoon of sweet paprika. Dredge the meat in the mixture, then sauté in the butter over medium heat in a nonreactive Dutch oven until browned, working in batches if necessary. Use more butter or lard if your pan becomesdry.

Return all of the beef back to the pan, then add the onions. Stir in the Hungarian paprika, remaining sweet paprika, stock, orange zest, and wine. Simmer over low heat, stirring constantly and incorporating any browned bits into the sauce. Cover and simmer over low heat for 2 to 3 hours, or until the meat is fork-tender. Check occasionally for liquid, adding more white wine, water, or stock, if necessary. When the meat is cooked, stir in the sour cream and heat through, but do not boil. Prepare the noodles according to the package directions. Serve the goulash over buttered noodles and sprinkle with caraway seeds.Makes 6 to 8servings.

Slow Cooker Goulash:Dredge the meat and sauté (in a skillet) as described above. Put the onions into a large slow cooker and layer the browned meat on top. Combine the stock and wine in a shallow saucepan. Simmer over medium heat until reduced by half. Pour the liquid into the slow cooker, and add the remaining ingredients, except the sour cream and noodle fixings. Cook on low for 4 to 6 hours, until the beef is fork-tender. Stir in the sour cream and heat through (do not allow to boil). Serve as notedabove.

Curried LambRecipe

• 3 to 4 pounds lamb shanks and/or meaty neckbones
• salt and ground black pepper, totaste
• 1/4 cup olive oil, lard, orbutter
• 1 large onion,chopped
• 3 to 4 cloves garlic,minced
• 1 tablespoon grated freshginger
• 2 teaspoonscumin
• 1 teaspoon freshly groundcardamom
• 2 cinnamonsticks
• 4 wholecloves
• 1/2 teaspoon cayenne pepper, or totaste
• 1 teaspoonturmeric
• 1 can (6 ounces) tomatopaste
• 1 cup stock or broth (anykind)
• 1 large or 2 small boiling potatoes, cut into bit-sizechunks
• 1/2 cup fresh cilantro(optional)
• couscous orrice

Sprinkle the lamb with salt and pepper. Heat the oil in a large, deep skillet over medium heat, add lamb, and brown on all sides. Remove the meat to adish.

Add the chopped onion to the skillet and sauté until translucent. Stir in the garlic and cook for 1 minute. Add the ginger, cumin , cardamom, cinnamon sticks, cloves, cayenne pepper, and turmeric. Mix thoroughly. Stir in the tomato paste and stock. Return the meat to the skillet and mix tocoat.

Reduce the heat to low, cover, and simmer until the meat is tender, 45 minutes to 1 hour. Add the potatoes, cover, and cook 30 minutes longer, or until they aretender.

In the meantime, prepare the couscous or rice according to the package directions. Add the cilantro to the skillet, stir, and simmer, uncovered, for 10 minutes. Remove the cinnamon sticks and serve over couscous or rice.Makes 3 to 4servings.

Desperate for more recipes now that you’ve got all this bone broth and stock on your hands? Check out our hearty soups and stews that make for great dinners, especially with your homemadebroth.