Here’s a warm and nourishing beef bone broth recipe that you can easily make in a slow cooker or on the stovetop. Made with grass-fed and finished beef bones, ginger, turmeric, and other enhancing ingredients, this bone broth is packed with rich flavor and potent nutrients. Plus, it’s way more affordable to make at home!
Drinking bone broth daily provides incredible benefits: it supports joint health due to its collagen content, boosts gut health with amino acids like glycine and proline, and aids immunity thanks to its anti-inflammatory properties. Sip on this soothing, mineral-rich broth to fuel your body with wellness every day!
I love whipping up a batch of beef bone broth in the slow cooker every Sunday. It’s so simple—just toss in a bunch of beef bones, add a few flavorful ingredients, cover with water, and let the slow cooker do its thing. This recipe is practically hands-off, and the result is a rich, nutrient-packed broth you can sip on, use as a base for soups, or even add to sauces for an extra depth of flavor.
Starting your day with a warm cup of bone broth is one of the best ways to wake up your digestive system and prepare it for the day ahead. I love sipping on a cup of bone broth first thing in the morning, before eating anything else. Drinking bone broth before a meal can help prime your digestion by stimulating stomach acid production, which supports nutrient absorption from whatever you eat afterward.
Ingredients You’ll Need
- Beef Bones: Use grass-fed and finished bones whenever possible. The best bones to use are knuckles, feet, marrow bones, oxtail, shank, and short ribs.
- Apple Cider Vinegar: helps to break down animal protein and connective tissues, drawing minerals like calcium, magnesium, and potassium from the bones into the broth, enhancing its nutrient content.
- Carrots, Onion, Garlic, and Celery: You can chop the veggies in large chunks.
- Spices: Whole Peppercorn, Cloves, Star Anise, Cinnamon Stick, Bay Leaves
- Fresh Ginger & Turmeric:
- Water: You’ll need enough water to cover the ingredients
What are the best bones to use for beef bone broth?
The best bones for beef bone broth are ones rich in collagen and marrow because they create a nutrient-dense, flavorful broth. Here’s a quick breakdown:
- Knuckle Bones – These are loaded with collagen, which gives the broth a rich, gel-like texture once it cools. Collagen is great for supporting joints and gut health.
- Marrow Bones – Marrow bones have that fatty, nutrient-dense marrow inside, which melts into the broth and adds a deep flavor along with essential vitamins and minerals.
- Shank Bones – These bones also have a good mix of meat, collagen, and marrow, which makes for a more robust flavor and a broth rich in amino acids.
- Neck Bones or Oxtail – These bones have a lot of connective tissue, which breaks down to release even more collagen and give the broth a smooth, slightly thicker texture.
A mix of these bones is ideal for making bone broth that’s both tasty and nutrient-packed. You can usually find them at local butcher shops or ask for “soup bones” to get a good variety!
How To Make Beef Bone Broth
- Roast the Bones (optional but recommended):
Preheat your oven to 400°F (200°C). Place the bones on a baking sheet and roast them for about 15-20 minutes. This step adds depth of flavor to your broth. Enjoy the marrow with toast or crackers. (Here us a guide to roasting your bones for further instructions: Roasting Bone Marrow Bones) - Add the Bones and Vegetables to a Pot:
Transfer the roasted bones to a large stockpot or slow cooker. Add the onion, carrots, celery, garlic, bay leaves, and fresh herbs. Then pour in the apple cider vinegar. - Add Water:
Pour enough water into the pot to completely cover the bones and vegetables by 2–3 inches. - TO COOK ON STOVETOP: Bring the mixture to a boil, then reduce the heat to low and simmer
- Small bones: Simmer for 6–12 hours
- Large bones: Simmer for 12–24 hours or more
- TO COOK IN THE SLOW COOKER:
- Set the slow cooker to low. Cover and cook for 12–24 hours. The longer you simmer, the richer and more flavorful the broth will be.
Tip: During the first hour of simmering, you may notice foam or scum rising to the surface. Skim this off using a spoon for a clearer broth.
- Set the slow cooker to low. Cover and cook for 12–24 hours. The longer you simmer, the richer and more flavorful the broth will be.
- Strain the Broth:
After the broth has finished simmering, let it cool slightly. Use a fine mesh strainer or cheesecloth to strain the broth into a clean container, removing the bones, vegetables, and herbs. - Cool and Store:
Let the strained broth cool. If you refrigerate it, the fat will rise to the top and solidify. You can either skim it off to use as beef tallow or leave it in for extra richness. Store the broth in airtight containers in the fridge for up to 5 days or freeze for up to 6 months.
How Long To Cook Bone Broth In The Slow Cooker
To make beef bone broth in a slow cooker, it’s best to cook it on low for 18 to 24 hours. This long, slow simmer allows all the collagen, minerals, and nutrients to fully release from the bones, resulting in a rich and flavorful broth. For the best texture and flavor, avoid opening the lid frequently, as this can disrupt the temperature and slow down the cooking process.
For a lighter broth, you can cook it for a shorter time (around 12-16 hours), but for maximum nutrient extraction, 24 hours is ideal. I like to cook my bone broth on low for 20 hours.
Common Questions
How to drink bone broth in the morning?
To make the most of this ritual, simply warm up a cup of homemade or high-quality bone broth and drink it slowly about 20-30 minutes before your first meal. This gives your body plenty of time to absorb its nutrients, while the warmth can be soothing to your gut, especially on cooler mornings. If you’re new to bone broth, start with a half-cup (4oz) and work your way up to a full cup (8oz) over time to let your system adjust!
Is it safe to drink beef bone broth every day?
Yes, drinking beef bone broth daily is generally safe for most people and can be beneficial due to its high collagen, amino acids, and mineral content. Regular consumption supports joint health, gut function, and even skin elasticity. However, individuals with specific health conditions or dietary restrictions should consult their doctor before adding it to their routine.
How To Use Beef Tallow?
When you refrigerate bone broth, the fat layer that solidifies on top is beef tallow. This flavorful and nutrient-rich fat can be used in various ways:
- For Cooking – Use tallow in place of other cooking oils or butter for roasting vegetables, frying, or sautéing; it adds a rich, savory flavor and has a high smoke point.
- In Baking – Substitute tallow for butter or shortening in savory baked goods like biscuits or crusts.
- As a Skincare Ingredient – Tallow is moisturizing and rich in nutrients, making it a natural base for homemade balms or creams.
Simply scoop it off the broth, store it in a sealed container, and it will keep well in the fridge for a few weeks.
Ways To Use Beef Bone Broth
- Sip on Its Own – Enjoy a warm cup in the morning or as a comforting snack throughout the day. It’s soothing, nutrient-rich, and a great way to start your digestion. I like to break my fast with bone broth.
- Base for Soups and Stews – Use bone broth as the foundation for any soup or stew, adding depth and a rich, hearty flavor. My Ginger Garlic Bok Choy Soup, Easy Oxtail Stew Recipe, and White Bean Mushroom Soup.
- Cooking Grains – Swap water with bone broth when cooking rice, quinoa, or other grains to enhance flavor and boost nutrients. I always use bone broth to make my Turmeric Rice.
- In Sauces and Gravies – Incorporate bone broth into sauces, gravies, and reductions to add a savory, umami depth. My no drippings Homemade Gluten-Free Gravy would be a great use for this bone broth.
- In Smoothies or Hot Chocolate – Add a small amount to savory smoothies, especially those with greens, for extra nutrients. I enjoy having this Gut Healthy Hot Chocolate in the mornings, especially in the winter months.
- As a Braising Liquid – Use it to braise meats or vegetables, giving them a rich, slow-cooked flavor. My Best Red Wine Braised Short Ribs + Video or Red Wine-Braised Beef Brisket.
Nourishing Beef Bone Broth Recipe
Ingredients
- 2-3 pounds Beef Bones (preferably marrow bones, knuckles, or joints)
- 3 Celery Stalks
- 2 Large Carrots
- 1 Large Onion
- 1 Garlic Bulb
- 4 inches Fresh Ginger
- 3 inches Fresh Turmeric (or 1 tablespoon dried turmeric)
- 6 Star Anise
- 6 Cloves
- 1 tablespoon Whole Peppercorn
- 1 Cinnamon Stick
- 6 cups Water, or enough to cover the ingredients
Instructions
Roast the Bones (optional but recommended):
- Preheat your oven to 400°F (200°C). Place the bones on a baking sheet and roast them for about 15-20 minutes. This step adds depth of flavor to your broth. Enjoy the marrow with toast or crackers.
Add the Bones and Vegetables to a Pot:
- Transfer the roasted bones to a large stockpot or slow cooker. Add the onion, carrots, celery, garlic, bay leaves, and fresh herbs. Then pour in the apple cider vinegar. Pour enough water into the pot to completely cover the bones and vegetables by 2–3 inches.
TO COOK ON STOVETOP: Bring the mixture to a boil, then reduce the heat to low and simmer
- Small bones: Simmer for 6–12 hoursLarge bones: Simmer for 12–24 hours or more
TO COOK IN THE SLOW COOKER:
- Set the slow cooker to low. Cover and cook for 12–24 hours. The longer you simmer, the richer and more flavorful the broth will be.Tip: During the first hour of simmering, you may notice foam or scum rising to the surface. Skim this off using a spoon for a clearer broth.
Strain the Broth:
- After the broth has finished simmering, let it cool slightly. Use a fine mesh strainer or cheesecloth to strain the broth into a clean container, removing the bones, vegetables, and herbs.
Cool and Store:
- Let the strained broth cool. If you refrigerate it, the fat will rise to the top and solidify. You can either skim it off to use as beef tallow or leave it in for extra richness. Store the broth in airtight containers in the fridge for up to 5 days or freeze for up to 6 months.
Video
Notes
Nutrition
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