Nourishing Beef Bone Broth
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5 from 1 vote

Beef Bone Broth

Beef Bone Broth is nutritious and delicious! Broth is a cornerstone in a traditional food kitchen for soups, stews, sauces, and gravies.
Prep Time5 mins
Cook Time12 hrs
Total Time1 d 5 mins
Course: Pantry Staple, Soup
Servings: 8 pints
Author: Cery


  • 4 lbs beef bones*
  • 4 stalks celery
  • 2 whole large carrots or a handful of little ones
  • 2 in onions cut in half and studded with cloves, unpeeled
  • 3 bay leaves
  • 1 large sprig of fresh thyme
  • 2 whole heads of garlic unpeeled
  • 1/2 tsp whole peppercorns
  • 1 large bunch of fresh parsley
  • 1/2 c raw apple cider vinegar,
  • filtered water to cover


  • Preheat your oven to 450°F. If you have a crockpot with a removable insert you can usually put those into the oven. But check your manufacturer's instructions first. If not, you can use a dutch oven.
  • Put 2 cups of water in the pot and add all the beef bones and any offal you are using, veggies, thyme, parsley, bay leaves, and peppercorns. Roast in the oven for 30 minutes. After about 15 minutes, turn your crockpot on high.
  • Remove from the oven and transfer to preheated crockpot. Add the apple cider vinegar and cover with water. Leave the crockpot on high, cover the crock, and let it come to a boil. Skim off any scum that rises to the surface.
  • After it reaches a boil, turn to low and allow to simmer for a minimum of 12 hours, and up to 24. You will need to check it occasionally and add water as it evaporates.
  • Add the parsley and allow to simmer for 30 more minutes.
  • After it has finished cooking, you need to strain out all the solids. To strain, use a colander over a large pot with butter muslin inside it. Tie the corners together and hang for at least an hour.
  • After straining cover the pot or bowl and put it into the fridge for 8 hours to let the fat congeal on the surface.
  • Remove fat before using. You can store this in the fridge for about 2 weeks. For longer storage, the broth can be frozen, canned, or dehydrated into homemade bouillon.


*As a note, I like to use marrow bones as well as bones with meat on them like neck bones or oxtails. You should be able to get them from your local butcher. You can also use offal like kidneys, hearts, and tongues, which makes this a very frugal option. You'll need to total of about 4 pounds.
You may have noticed that I don't add salt to my broths. That's because I dehydrate a lot of it down into bouillon and I don't want too much salt in it. You can add salt to taste before you can or freeze it, or just add it to the recipe when you use it like I do