Homemade Meat Broth Recipe

Perfect Homemade Meat Broth: the secret of traditional Italian cooking. A rich, clear and aromatic broth, the foundation of countless recipes.

Have you ever experienced that warm, comforting aroma filling your kitchen and instantly making you feel at home?

That’s exactly how I feel every time I make homemade meat broth. It’s one of those simple recipes that require patience, care, and a bit of love. I still remember slowly preparing it, watching the steam rise and waiting for that deep, rich flavor only a proper broth can deliver.

The beauty of it? It’s not just a base—it’s pure comfort food, perfect on its own or as the foundation for many traditional dishes.

Let’s see how to make meat broth.

Traditional Comfort food Cooking base Omnivore

Homemade Meat Broth

Meat broth is a classic Italian base made by slowly simmering beef and vegetables. Perfect for soups, risottos and comforting dishes.

Prep: 15m Cook time: 2h 30m Total time: 2h 45m Servings: 4 servings Cuisine: Italian Category: Basic preparations

by Traditional Italian recipe Published on 22 March 2026

Ingredients

• Beef (chuck or shank) 500 g
• Beef bones 300 g
• Carrot 1
• Celery 1 stalk
• Onion 1
• Water 2 liters
• Salt to taste
• Black peppercorns 5-6

Tools

• Large pot
• Skimmer
• Strainer
• Knife
• Cutting board

Instructions

1. Insert all necessary instructions step by step
2. Place meat and bones in a large pot and cover with cold water.
3. Bring slowly to a boil over medium heat.
4. Skim off any foam that forms on the surface.
5. Add roughly chopped carrot, celery and onion.
6. Add peppercorns and a pinch of salt.
7. Lower heat and let simmer for about 2.5 hours.
8. Avoid stirring too much to keep broth clear.
9. Strain the broth through a fine sieve.
10. Adjust salt and serve hot or use for other recipes.

Nutritional values (per serving)

Calories
120 kcal

Fat
6 g

Carbohydrates
2 g

Protein
15 g

Sugar
1 g

Fiber
0 g

Sodium
150 mg

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Chef’s Tips

Choosing the right meat

The quality of your broth depends heavily on the cut. Use a mix of meat and bones: beef shank adds flavor, while bones release collagen for a richer texture.

Slow cooking matters

Take your time. The broth should gently simmer, never boil aggressively. Slow cooking extracts flavors without making the broth cloudy.

Start with cold water

Always begin with cold water. It helps draw out the flavors from the meat and results in a more intense broth.

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