Preparation

• 1). Place the beef bones and chopped vegetables in the roasting pan.
  
  
• 2). Roast at 450 degrees Fahrenheit for approximately 30 minutes. Turn the bones and vegetables once for even browning.
  
  
• 3). Carefully remove the pan from the oven. Use a slotted spoon to transfer the roasted beef and vegetables to the Dutch oven or the large saucepan.
  
  
• 4). Drain the fat from the roasting pan. Add 1/2 cup of warm water to the pan. Use a slotted spoon or other utensil to scrape off the crusty bits. Pour the mixture into the Dutch oven or the saucepan. Add all of the seasonings to the Dutch oven.
  
  
• 5). Slowly bring the broth to a boil. Cover and simmer for approximately two hours. As a light foam rises, skim the surface.
  
  
• 6). Use a slotted spoon to remove all bones from the broth.
  
  

Straining

• 1
  Line a colander with cheesecloth to strain the beef broth.big colander image by Aleksandr Ugorenkov from Fotolia.com
  
  Line a colander or sieve with two layers of cheesecloth.
  
  
• 2). Pour small amounts of the broth into the colander with another saucepan or food container underneath. Do not try pouring large amounts of this hot liquid that could splash and scald.
  
  
• 3). Discard the vegetables and seasonings.
  
  
• 4). Skim the fat layer if you are using the broth immediately. The yield is approximately 2 qt. of broth.
  
  

Storage

• 1). Refrigerate in food-storage containers for several hours and then skim off the chilled fat. Use the broth within three or four days.
  
  
• 2
  Frozen broth cubes can add flavor to future soups, stews and gravies.ice cube tray image by Karin Lau from Fotolia.com
  
  Spoon the remaining broth into the ice cube trays for freezing. Place the frozen broth cubes in freezer bags. Label the bags with the date.
  
  
• 3). Use the broth cubes within four to six months.