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Homemade beef broth (beef stock)

Homemade beef broth (kraftbuljong)

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Make a beef or veal broth for a flavorful and rich soup.

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Recipe from Anne-Sophie Ofrim, Sauer202, Wkee4ager, adapted by Recette de cuisine · · updated on

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When making soup, you always start by making a broth. Whether it’s homemade, store-bought, or mixed with water, using a good quality broth will result in a better soup. Broth is typically made with beef or veal bones. For the best broth, it’s best to use large beef bones.

Ingredients and directions

  • Prep time15 min
  • Cook time4 hr
  • Resting20 min
  • Total4 hr 35 min
  • DifficultyEasy
  • CostPricey
  • Calories1101 kcal/serving
  • Cooking methodsaucepan
  • Estimated cost$59.30 $14.83 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

4 people
  • $0.39
  • $1.60
  • $57.19
  • $0.12

Prices from US supermarkets for 3 of 4 ingredients; Belgian prices for the rest.

Directions

  1. Place the bones in a large stockpot and cover them generously with cold water. Bring to a simmer slowly, skimming off any foam that rises to the surface.
  2. Wash and peel the vegetables, chop them into pieces, and add them along with the salt and pepper. ≈ 8 min
  3. Let it simmer, covered, for 3 to 5 hours to create a rich and flavorful broth.
  4. Strain the broth and allow it to cool to remove any solidified fat. If not used immediately, cool it quickly and store it in the refrigerator.

The bill

Homemade beef broth (kraftbuljong)

  • 1 carrot$0.39
  • 1 leek$1.60
  • 3 kg of beef or veal bones with meat$57.19
  • 1 tablespoon of salt$0.12

Total$59.30

that's $14.83 per person

Estimated price; varies by store.

Equipment

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Nutrition per serving

Calories1101 kcal
Fat49.2 g
Saturated fat19.4 g
Carbohydrates3.3 g
Sugars3 g
Fiber1.6 g
Protein159.8 g
Salt0.96 g

Before you start

Ingredients

  • Half a bunch of parsley
  • 1 carrot
  • 1 leek
  • 2 sprigs of parsley
  • 3 kg of beef or veal bones with meat
  • 3.5 liters of water
  • 4 to 5 white peppercorns
  • 1 tablespoon of salt

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