PURPOSE: A production apparatus for beef-bone soup and a method thereof are provided to thicken the concentration of the beef-bone soup compare to conventional beef-bone soup, and to remove bad smells. CONSTITUTION: Beef bones cut to 2-5 cm, cow feet, cow bones and joints, and the cow cartilage as garnishes are prepared. The beef bones and the garnishes are cold-water soaked at 2-5°；C for 5-10 hours in a cold water tank to firstly remove blood. The beef bones are parboiled at 90-100°；C for 1-2 hours in a hot water tank, and washed with cold water to secondly remove blood. The beef bones without blood and the garnishes, and water are mixed in a ratio of 1:3 in a first concentration tank, and the mixture is firstly concentrated at 100°；C for 6 hours. The firstly concentrated beef bones and the garnishes, and water are mixed in a ratio of 1:3 in a second concentration tank, and the mixture is secondly concentrated at 100°；C for 6 hours. The secondly concentrated beef bones and the garnishes, and water are mixed in a ratio of 1:3 in a third concentration tank, and the mixture is thirdly concentrated at 100°；C for 6 hours. The thirdly concentrated beef bones and the garnishes are inserted into a net, and the bones and flesh are separated by using a centrifuge. The beef bone concentrate is inserted into an oil separator to separate sludge and oil. The beef bone concentrate is inserted into a mixing tank, and heated and stirred at 100°；C for 3-4 hours. The stirred beef bone concentrate is packed in a pouch with the garnishes. [Reference numerals] (AA) Step of soaking beef bones to remove blood； (BB) Step of heating the beef bones in hot water to remove blood； (CC) Step of concentrating the beef bones； (DD) Step of separating bones and meat； (EE) Step of filtering and separating oil； (FF) Step of stirring and heating in a mixture tank； (GG) Step of adding meat and packing beef-bone soup in a pouch； (HH) Packing per each standard본 발명은 우골을 농축시켜 곰탕을 제조할 수 있도록
