Beef Broth in 3 little mason jars close up with mushrooms and garlic nearby and carrots and celery in the background.
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5 from 1 vote

Extra Umami Beef Broth

Ask for good stock bones from the butcher. They usually store them in the back so you may not see them waiting in the display case for you. 
Getting a diverse mix of knuckle and marrow will add a lot to your broth, providing flavor and gelatinous goodness. 
Using a pressure cooker speeds up the cooking time. It also allows you to set it and walk away.
Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 5 mins
Course: Appetizer, Brunch, Side Dish
Cuisine: American
Keyword: 10 ingredients or less, comfort, family-friendly, freezer-friendly, soup
Servings: 6 people
Calories: 41kcal
Author: Anna Rider



  • 2 Carrots
  • 2 ribs Celery
  • 2 Onion I used 2 shallots & 1 yellow onion in this recipe
  • 4 small Bay Leaves Dried bay leaves
  • 10 cloves Garlic
  • 4 Shiitake Mushrooms
  • 10 Peppercorns
  • 2 tablespoons Soy Sauce


  • Collect all the ingredients for the recipe.
    Overhead view of broth ingredients, including carrots, celery, shallots, bay leaves, etc.
  • Chop the celery and carrots into 2-inch (5 cm) pieces.
    Alex's hands chopping carrots and celery.
  • Peel the onions. Chop them in half.
    Alex's hands chopping shallots in half on cutting board.
  • Put all the ingredients directly into the pot. Add water until you just cover the ingredients. We’re using an Instant Pot (also called an Instapot). You can also put it into a giant stock pot.
    Alex's hands holding shallots.
  • Set the Instapot to the Soup setting on Low Pressure and Normal. Turn it on and come back once it's done. If you’re using a traditional stock pot, then turn the heat on until the pot boils, then lower the heat until simmer. Allow to cook for at least 3 hours.
    Overhead view of all stock ingredients with a lot of variety and pretty colors.
  • When the broth is done, it should be dark brown. Put a strainer over a big bowl. Strain the broth. Discard the ingredients.
    Straining the beef broth through a sieve over a glass bowl.
  • Enjoy your beef broth! You can serve it alone with salt and vegetables. Or you can use it in a recipe like Chas’ French Onion Soup.
    Beef Broth in 3 little mason jars on a white napkin with mushrooms on the left and garlic on the right.


  • You can throw just about any old vegetable in there that’s been hanging around the fridge. But don’t slack off with the stock bones. Get the best you can find!
  • We got inspiration from Elise at Simply Recipes. Check out her How To Make Beef Stock recipe.


Calories: 41kcal | Carbohydrates: 8g | Protein: 1g | Sodium: 363mg | Potassium: 214mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3500IU | Vitamin C: 6.2mg | Calcium: 35mg | Iron: 0.7mg