Step 1

Peel and halve the onion and, if necessary, roughly chop the beef.

Step 2

Heat the oil in a large, heavy-based stock pot or Dutch oven over medium heat. Once hot, add the beef and let it sear on all sides until browned.

Step 3

Pour in a little water and use a spoon/spatula to scrape up any brown bits from the bottom of the pan. Add the rest of the ingredients and remaining water (just enough to cover the beef), and bring the mixture to a boil over medium-low heat.

Step 4

Boil the beef broth for about 30 minutes. Use a spoon or skimmer to remove any foamy scum that appears at the top of the liquid (these are impurities, and removing them makes a clearer broth).

Step 5

Reduce the heat to low and simmer the broth for 1 ½ hours or until the beef is tender.

Step 6

Once ready, remove the beef pieces from the broth and strain the liquid through a fine-mesh strainer. Taste and adjust the salt level, if preferred.

Step 7

After removing the meat and straining the liquid, return it to the stock pot and continue to simmer it until it reduces to your desired results (I usually do mine by half, making it easier to store, too).

Step 8

Fridge: Once cooled and stored in an airtight container, it should last 5-6 days in the fridge.Once chilled, you may see a layer of fat solidify at the top - this will help keep germs out and can just be lifted out of the way. However, remove it if you plan to freeze the broth. Freezer: Pour the cooled beef broth into several freezer-safe jars, leaving 1-inch headspace (for expansion as it freezes) OR in an XL ice-cube tray to freeze, then transfer the broth cubes to Ziplock. Store it in the freezer for 3 months. Allow it to thaw in the fridge overnight before reheating. Reheat: Use the stove top or microwave to reheat the broth gently until piping hot.