Basic Homemade Beef Broth from Marcella Hazan
Marcella Hazan’s homemade beef broth is one of those foundational recipes that doesn’t seem exciting at first, but becomes incredibly important once you start cooking regularly from classic cookbooks. This broth is used in many Italian recipes, especially risotto, soups like pasta e fagioli, and sauces that need a deeper, richer flavor than water alone can provide.
What I like about this recipe is that it feels like the beginning of many other meals. You make the broth once, and then it turns into risotto, soup, sauces, and braised dishes throughout the week. It’s a very traditional way of cooking, where nothing is rushed and simple ingredients are used to build flavor over time.
This is the kind of recipe that represents classic home cooking more than restaurant cooking. It’s quiet, slow cooking that fills the house with a good smell and gives you something useful for many future meals.
This broth is considered a classic because it shows how important basic techniques are in Italian cooking. Many great dishes start with a good broth, and learning how to make it is one of the most useful kitchen skills you can have.
About This Recipe
What makes this broth different from store-bought broth is the flavor and texture. The broth is made by slowly simmering beef, bones, and vegetables for several hours, which creates a clear broth with a deep, rich flavor but still tastes clean and not too heavy.
The key to a good broth is keeping the heat low so the liquid barely simmers. This keeps the broth clear instead of cloudy and gives it a smoother flavor. The vegetables are kept simple, usually onion, carrot, and celery, so the broth can be used in many different recipes without overpowering them.
After the broth is finished, it can be used right away or stored in the refrigerator or freezer. This is a very practical recipe to make because you can portion the broth and use it over time for soups, risotto, and sauces. Many classic Italian recipes taste better when made with homemade broth, and this recipe is a great one to keep in regular rotation.
Ingredients
- Beef chuck or stew meat
- Veal or chicken pieces (optional but recommended)
- Onion
- Carrot
- Celery
- Tomato
- Potato
- Red or yellow bell pepper
- Salt
- Water
Ingredient Notes
1. Beef chuck or stew meat
You do not need an expensive cut of meat for broth. Chuck or stew meat works perfectly because it will be simmered for several hours. Make sure there are bones in your pieces, as these add the needed depth of flavor.
2. Veal or chicken pieces
Optional, but recommended if you have them. Using a mix of meats creates a more balanced and flavorful broth, but beef alone will still make a good broth.
3. Tomato
If you do not have a fresh tomato, you can substitute a small amount of canned whole tomatoes.
The Recipe
Basic Homemade Meat Broth by Marcella Hazan
Ingredients
- 1 carrot, peeled
- 2 celery stalks
- ½ red or yellow pepper, cored and seeds removed
- 1 small potato, peeled
- 1 ripe tomato (or 1 canned tomato, drained)
- 5 lb assorted beef, veal, and chicken pieces, including bones
Instructions
- Add all ingredients to a large stock pot.
- Add enough water to cover everything by 2 incles.
- Place the lid on askew and turn the heat to medium.
- Bring to a boil.
- As soon as it begins to boil, lower the heat to a very gentle simmer.
- As it simmers, skim off the scum that floats to the surface.
- Simmer for 3 hours, continuing to skim.
- Filter the broth through a large wire strainer lined with paper towels into a ceramic or plastic bowl.
- Allow to cool completely, uncovered.
- When cool, place in the refrigerator overnight, until the fat comes to the surface and solidifies. Scoop and discard this fat.
- Use within 3 days. If freezing, read "Recipe Notes" section for tips.
Notes
Cooking Tip: Keep the Broth at a Gentle Simmer
The most important part of making broth is keeping the heat low. The broth should barely bubble while it cooks. If it boils too harshly, the broth can become cloudy and that will impact the flavor. A slow, gentle simmer produces a clear broth with a cleaner, richer flavor.
Serve With
This broth can be used in many classic Italian dishes, including:
- Risotto with porcini mushrooms
- Minestrone soup
- Tortellini in brodo
- Braised meats
- Cooking beans or lentils
- Any recipe that calls for broth!
You can also simply serve it as a very simple soup with small pasta, rice, or grated Parmesan.
Learning how to make a simple meat broth is one of the most useful skills in classic cooking.
It may seem basic, but it becomes the foundation for many other dishes. Once you start cooking with homemade broth, many soups, risottos, and sauces will taste noticeably better.
If you liked this recipe, you might also like:
- Marcella Hazan’s Three Ingredient Tomato Sauce
- Classic Roast Chicken with Lemons
- Risotto with Porcini Mushrooms
And if you’re looking for more Italian wine pairings, you can download my simple Italian wine guide to keep on your phone or bring to the store.
