Homemade Beef Soup With Bones Recipe

I’ve been messing around in the kitchen and tried this recipe where I roast beef bones and chuck with veggies, garlic, and herbs, and let me tell you, it turned out super comforting like a warm hug on one of those cold days.

I love making this beef soup with bones cause the marrow in the bones and beef chuck add rich protein and collagen. I add water, onion, carrots, celery, and garlic to bring vitamins and antioxidants.

Tomato paste, thyme, bay leaf, salt, pepper, and red wine vinegar enhance the flavor.

Ingredients

• Bones with Marrow: Super rich in flavor and collagen, protein to boost nutrient soup.
• Beef Chuck: Hearty meat chunks, loaded with protein and iron, give extra satisfying bite.
• Vegetables: Onion, carrots, celery, garlic add vitamins and fiber, enhancing bright natural flavor.
• Tomato Paste: Provides deep umami taste and improves broth color, richness overall.
• Seasonings: Bay leaf, thyme, vinegar and salt take the soup to next level.
• Water: Twelve cups water creates perfect base to slowly extract flavors from bones.
• Final Touches: Red wine vinegar and pepper add tang and spice to balanced hearty soup.

Ingredient Quantities

• 3 lbs beef bones with marrow
• 1.5 lbs beef chuck cut into chunks
• 12 cups water
• 1 large onion, roughly chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, smashed
• 1 bay leaf
• 3 sprigs fresh thyme
• 1 tbsp tomato paste
• Salt and pepper to taste
• 1 tbsp red wine vinegar

How to Make this

1. Preheat your oven to 425°F and then place the beef bones with marrow and beef chuck chunks on a baking sheet. Season them with a bit of salt and pepper and roast for about 25 minutes, turning them halfway to get an even browning.

2. While the meat is roasting, pour 12 cups of water into a large pot and get it ready for the next steps.

3. Once your bones and meat are roasted, carefully add them into the pot with the water.

4. Add the roughly chopped large onion, the peeled and chopped carrots, and the chopped celery into the pot.

5. Toss in the 4 smashed garlic cloves along with the bay leaf and the 3 sprigs of fresh thyme.

6. Stir in 1 tablespoon of tomato paste along with 1 tablespoon of red wine vinegar.

7. Bring everything to a boil and then lower the heat to let it simmer.

8. Allow the soup to simmer for 2 to 3 hours. Make sure to skim off any foam or impurities that show up on the surface.

9. Taste the broth during the cooking process and adjust the salt and pepper as needed.

10. Once done, remove the bay leaf and thyme sprigs, then ladle the soup into bowls and enjoy hot.

Equipment Needed

1. Preheated oven set to 425°F
2. Baking sheet for roasting the beef bones and chuck chunks
3. Large pot to hold the water and all the ingredients
4. Knife and cutting board for chopping the onion, carrots, and celery
5. Tongs for turning the meat on the baking sheet
6. Measuring spoons for the tomato paste and red wine vinegar
7. Ladle for serving the soup
8. Stirring spoon to mix everything in the pot
9. Skimmer or spoon to remove any foam during simmering
10. Oven mitts to safely handle the hot baking sheet

FAQ

• Q: How long should I let it simmer?
  
  A: I’d say let the soup simmer for about 3 hours, but if you got the time, even 4 or 5 hours will bring out more flavor.
• Q: Why are beef bones with marrow important?
  
  A: The marrow adds extra richness and a silky texture that really makes the broth stand out. It’s the secret to a hearty, flavorful soup.
• Q: Do I really need to roast the bones first?
  
  A: Roasting the bones enhances the flavor a lot by caramelizing the outside, but if you’re short on time, you can skip that step and still get a tasty soup.
• Q: Can I substitute beef chuck with another meat?
  
  A: Beef chuck works best since it holds up well during long cooking, but you might try other cuts if that’s what you have, just expect a slightly different taste.
• Q: What if I want more herbs in the soup?
  
  A: Feel free to experiment by adding a few extra herbs like rosemary or parsley towards the end. Just keep in mind this might change the flavor profile a bit.

Homemade Beef Soup With Bones Recipe Substitutions and Variations

• If you don’t have beef bones with marrow, you can try using lamb bones for a similar richness in flavor
• If beef chuck isn’t around, stew meat or beef brisket works fine in this recipe
• If fresh thyme is hard to find, dried thyme will do the trick just use a bit less
• If red wine vinegar is unavailable, try apple cider vinegar for that tangy kick

Pro Tips

Here are a few pro tips to take your beef and bone broth to the next level:

1. Try roasting the bones and beef chuck a little bit longer if they dont get that deep brown color you like. More caramelization means more flavor in your broth.
2. Keep an eye on that foam that comes up as it simmers. Skimming it off regularly makes your broth cleaner and less bitter.
3. Don’t be scared to add a little extra salt and pepper while its cooking. It might seem too simple, but really seasoning as you go helps bring out all the flavors.
4. If you have more time, let the broth simmer even longer after the 3 hours. It helps extract more goodness from the bones and meat.

Here is a rough run-through of the recipe with some extra tips thrown in:

First, heat your oven up to about 425°F. While waiting, spread out your 3 lbs of beef bones with marrow and 1.5 lbs of beef chuck chunks onto a baking sheet. Sprinkle on a bit of salt and pepper. Roast them for roughly 25 minutes, turning them halfway so they get a nice, even brown on all sides.

While thats going on in the oven, get your big pot ready and pour in 12 cups of water. When the roasting is done, carefully add your browned bones and meat to the pot.

Next, toss in 1 large roughly chopped onion, 2 chopped carrots that have been peeled, and 2 chopped celery stalks. Add the 4 smashed garlic cloves too, along with 1 bay leaf and 3 sprigs of fresh thyme. Then stir in 1 tablespoon of tomato paste and 1 tablespoon of red wine vinegar.

Bring the entire mixture to a boil. Once its boiling, lower the heat and let it simmer. You want it to bubble away gently for 2 to 3 hours. During that time, remember to check on it and skim any foam or impurities off the surface.

Before serving, taste the broth and adjust the salt and pepper if needed. Finally, remove the bay leaf and thyme sprigs, then ladle the hot soup into bowls and enjoy your homemade broth.

Give these pro tips a try and happy cooking!