How to make beef bone broth

Ever wondered why store-bought broths never quite match that rich, soul-warming quality of homemade? The secret lies in making your own beef bone broth – a culinary tradition that’s enjoyed a massive comeback in recent years. Not only does homemade broth deliver incomparable flavor, but it also packs a nutritional punch that processed alternatives simply can’t match. Whether you’re looking to elevate your soups, stews, and sauces or sip it straight as a nourishing beverage, mastering broth beef recipe techniques will transform your cooking forever.

How to Make Beef Bone Broth at Home: Simple & Nutritious

Ingredients List

• 3-4 pounds beef bones (marrow bones, knuckles, oxtail, and/or short ribs)
• 2 tablespoons olive oil or avocado oil
• 2 medium onions, roughly chopped
• 3 carrots, roughly chopped
• 3 celery stalks, roughly chopped
• 6 garlic cloves, smashed
• 2 tablespoons apple cider vinegar
• 2 bay leaves
• 1 tablespoon peppercorns
• 1 bunch fresh parsley
• 2 sprigs fresh thyme
• 1 tablespoon sea salt (or to taste)
• 10-12 cups filtered water

Substitutions: Feel free to swap in chicken bones for a lighter flavor profile, or mix bone types for complexity. No apple cider vinegar? White vinegar works too – the acid helps extract minerals from the bones.

Timing

Prep time: 20 minutes
Roasting time: 30 minutes
Simmering time: 12-24 hours (stovetop) or 10-12 hours (slow cooker)
Total time: 12-24+ hours

While this might seem long compared to the 5-minute process of opening a box of store-bought broth, the active time is minimal, and the results are worth every minute. Most of the process is completely hands-off!

Step-by-Step Instructions

Step 1: Prep and Roast the Bones

Preheat your oven to 425°F. Arrange bones on a baking sheet and drizzle with oil. Roast for 25-30 minutes until deeply browned, turning halfway through. This caramelization creates that beautiful deep flavor that makes how to make beef bone broth truly special.

Step 2: Prepare Your Vegetables

While bones are roasting, roughly chop your onions, carrots, and celery. No need for perfect cuts – they’ll be strained out later.

Step 3: Combine Ingredients

Once your bones are roasted, transfer them to a large stockpot or slow cooker. Add vegetables, garlic, herbs, a splash of vinegar, and some salt and peppercorns. Pour in enough water to just cover everything—about an inch over the top.

As it simmers, the flavors meld together into a rich, comforting broth that fills your kitchen with warmth.

Step 4: Simmer Low and Slow

For stovetop: Bring to a boil, then reduce to the lowest possible simmer. Cover partially and cook for 12-24 hours.
For bone broth recipe slow cooker method: Set to low and cook for 10-12 hours.

Step 5: Strain and Store

Remove larger pieces with tongs, then strain through a fine-mesh sieve lined with cheesecloth. Let cool before refrigerating or freezing.

Nutritional Information

Per 1-cup serving:
• Calories: Approximately 70-85
• Protein: 7-10g
• Fat: 3-5g
• Carbs: 0-3g
• Rich in collagen, amino acids, and minerals including calcium, magnesium, and phosphorus

Healthier Alternatives for the Recipe

• Low-sodium version: Skip adding salt during cooking; season individual portions later
• Vegetable-forward: Double the vegetables for additional nutrients
• Fat-reduced: After cooling, skim solidified fat from the top before reheating
• Beef bone broth recipe slow cooker method uses less energy than stovetop

Serving Suggestions

• Sip hot from a mug with a squeeze of lemon
• It makes a perfect starting point for a rich French onion soup or a hearty beef stew.
• Try cooking your rice or quinoa in the broth instead of plain water—it adds so much extra flavor.
• Reduce to create rich glazes for meats
• Add to mashed potatoes instead of milk

Common Mistakes to Avoid

• Boiling instead of simmering (creates cloudy broth)
• Skipping the roasting step (sacrifices depth of flavor)
• Forgetting the vinegar (helps extract nutrients)
• Not giving it enough time (patience yields better results)
• Oversalting (it reduces during long cooking)

Storing Tips for the Recipe

• Refrigerate: Keeps 4-5 days in airtight containers
• Freeze: Pour into ice cube trays for portion control, then transfer to freezer bags; lasts 6 months
• Pressure can: With proper equipment, shelf-stable for up to a year
• Pro tip: When making bone broth in batches, freeze in measured amounts for recipe-ready convenience

Conclusion

Crafting your own beef bone broth is more than a cooking project—it’s a return to traditional food wisdom that delivers incredible flavor and nourishment. The process may be slow, but it’s largely hands-off and infinitely rewarding. Your soups, stews, and sauces will never be the same, and you might find yourself reaching for a warm mug of broth instead of coffee on chilly mornings. Give this recipe a try and discover why homemade is always worth the effort!

FAQs

How do I know my bone broth is good to go?
It’s ready when the color is rich, the flavor is developed, and the bones become soft or crumbly when pressed.

Can I make beef bone broth in an Instant Pot?
Absolutely! Use the pressure cooker setting for 3-4 hours instead of simmering for 12+ hours.

Why did my broth turn to jelly in the fridge?
That’s a good sign! The gelatin extracted from the bones creates that texture. It will liquify when reheated.

Which bones work best for making a flavorful bone broth?
A mixture of marrow bones, knuckles, and joints provides the best combination of flavor and gelatin content.

Is homemade beef bone broth healthier than store-bought?
Generally yes, as it contains no preservatives, can be controlled for sodium content, and typically offers higher nutrient density due to longer cooking methods.