Homemade Beef Bouillon Cubes
Transform your cooking experience with these rich and flavorful Homemade Beef Bouillon Cubes, the perfect go-to for adding depth to soups, stews, and sauces. Crafted from roasted beef bones, tender stew meat, and a medley of aromatic vegetables and herbs, this recipe delivers a robust stock that's slowly simmered to perfection and concentrated for ultimate convenience. With optional gelatin for a firmer texture, these cubes are as versatile as they are delicious, offering a homemade alternative to store-bought bouillon. Freeze them in ice cube trays for easy portioning and enjoy the comforting taste of slow-cooked flavor anytime, all while knowing you're using wholesome, natural ingredients. Perfect for meal prep and culinary enthusiasts alike, these bouillon cubes are a game-changer in the kitchen.
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Recipe Information
Ingredients
- 2 pounds Beef bones (marrow or knuckle)
- 1 pound Beef stew meat
- 1 large Onion
- 2 medium Carrots
- 2 Celery stalks
- 4 Garlic cloves
- 4 sprigs Fresh thyme
- 2 Bay leaves
- 2 teaspoons Salt
- 1 teaspoon Black peppercorns
- 2 tablespoons Tomato paste
- 8 cups Water
- 2 teaspoons Gelatin (optional)
Instructions
Preheat the oven to 400°F (200°C).
Place the beef bones and stew meat on a roasting pan in a single layer. Roast for 30–40 minutes or until browned.
While the bones are roasting, roughly chop the onion, carrots, and celery. Peel the garlic cloves.
In a large stockpot, add the roasted bones and meat, the chopped vegetables, garlic, thyme, bay leaves, salt, peppercorns, and tomato paste. Cover with 8 cups of water.
Bring the pot to a gentle boil over medium heat, then reduce the heat to low and simmer uncovered for 4 hours. Skim any foam or impurities from the surface as needed during cooking.
Strain the broth through a fine-mesh sieve or cheesecloth into a large bowl, discarding the solids (bones, vegetables, etc.).
Pour the strained broth back into the stockpot and simmer over low heat until reduced to around 2 cups of concentrated liquid.
Optional: If using gelatin for a firmer texture, dissolve the gelatin in 4 tablespoons of cold water, then whisk it into the hot broth.
Pour the reduced broth into silicone ice cube trays or a lined baking dish. Let it cool to room temperature, then transfer to the freezer.
Once completely frozen, remove the bouillon cubes and store them in an airtight container or freezer bag for up to 6 months.
Use one cube to flavor 1–2 cups of water, adjusting to taste depending on your dish.
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 244 mg | 11% | |
| Total Carbohydrate | 2.3 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.9 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 140 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
