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Beef Bone Broth

Beef Bone Broth is highly nutritious and super easy to make. Make this broth and freeze to use in other recipes calling for beef broth or eat on it's own.
Prep Time 45 mins
Course Soup
Cuisine American


  • Stock Pot
  • *Optional Instapot or Crockpot
  • cookie sheets
  • parchment paper


  • 3-4 Beef Bones Knuckle and Shanks are prefered
  • 4 Carrots
  • 1 bunch Celery
  • 3 large Onions
  • 1 head Garlic
  • Herbs use favourite mix of herbs, rosemary or thyme are always my favourites for beef
  • 3 tbsp Apple Cider Vinegar
  • 1 tbsp Peppercorns


  • Peel vegetables
  • Roughly chop vegetables
  • Roast vegetables and beef bones for 30 minutes at 350
  • Place vegetables and beef bones in large stock pot and cover with water
  • Add Apple Cider Vinegar and Peppercorns
  • Bring water to a boil
  • Reduce to a simmer, and let simmer 12-24 hours
  • If using a crock pot, set on low for 12 hours and walk away.
  • You'll need to remove the vegetables, bones and meat by straining pot through a colander to end up with your broth.
  • Put broth in fridge to cool. You'll notice the gelatine and fat will solidify on top. Scrap it off and toss away.


Broth will last in fridge for approx 4 days. I chose to freeze mine in 2 cup measures in ziploc freezer bags. When making soups, casseroles and stews use a 1:1 ratio of stock to water. I figure 2 cups suits most recipes well.
Keyword Beef Broth, Broth