Basic Homemade Beef Broth (Marcella Hazan Method)
This Italian beef broth recipe from Marcella Hazan is used across many Italian dishes, including risotto, soups, and sauces.
The ingredients are simple, but the way they are cooked over time gives the broth its structure and flavor.
As it simmers, the meat, bones, and vegetables release their flavor into the liquid, creating a broth that is clear, rich, and balanced without being heavy.
It’s a practical recipe to have on hand, especially if you’re cooking dishes that rely on broth as a base.
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About This Recipe
The broth is made by simmering beef, bones, and vegetables slowly over several hours. The heat stays low so the liquid barely moves, which keeps the broth clear and allows the flavor to develop gradually.
The vegetables are kept simple with onion, carrot, and celery, so the broth can be used across different recipes without overpowering them. Additional ingredients like tomato or pepper add subtle variation without changing the overall balance.
Once finished, the broth can be used right away or stored in the refrigerator or freezer in portions.
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
Keep the heat low so the broth barely simmers. A gentle simmer keeps the broth clear and allows the flavor to develop gradually.
If the liquid starts to boil, reduce the heat.
Serve With
This broth can be used in many classic Italian dishes, including:
- Risotto with porcini mushrooms
- Minestrone soup
- Pasta e fagioli
- 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.
This broth is used as a base for many Italian dishes, from soups to risotto to braised meats.
The flavor comes from how the ingredients are cooked over time rather than from anything added at the end.
It’s a useful recipe to keep on hand when cooking dishes that rely on broth.
For the tools and ingredients used here, visit the shop page.
If you liked this recipe, you might also like:
- Marcella Hazan’s Three Ingredient Tomato Sauce
- Classic Roast Chicken with Lemons
- Sautéed Chicken with Lemon and Parsley
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