Appetizers & Starters > Soups & Broths > Broths & Consommés > Bone Broth

Deeply Flavored Beef Bone Broth

This recipe creates a rich and savory beef bone broth, perfect as a base for soups, stews, or enjoyed on its own. Roasting the bones beforehand deepens the flavor, while a long simmer extracts maximum nutrients. A truly nourishing and delicious broth!

Prep Time
20 minutes
Cook Time
12-48 hours
Servings
8-10
Ingredients
  • 3-4 pounds Beef bones (knuckle, marrow, and neck bones)
  • 2 large Carrots
  • 2 stalks Celery stalks
  • 1 large Onion
  • 4 Garlic cloves
  • 2 tablespoons Tomato paste
  • 2 tablespoons Apple cider vinegar
  • 2 Bay leaves
  • 1 teaspoon Peppercorns
  • 2 sprigs Fresh thyme
  • 12-16 cups Water

Roasting the Bones

Preheat oven to 400°F (200°C). Toss the beef bones with tomato paste and roast for 45-60 minutes, or until deeply browned. This step is crucial for developing a rich, complex flavor.

Prepare Vegetables

Roughly chop the carrots, celery, and onion. Crush the garlic cloves.

Combine Ingredients

Place the roasted bones and prepared vegetables in a large stockpot or slow cooker. Add the apple cider vinegar, bay leaves, peppercorns, and thyme. Pour in the water, ensuring the bones are completely submerged.

Simmering on the Stovetop

Bring the mixture to a boil, then reduce the heat to a very low simmer. Cover the pot and simmer for at least 12 hours, or up to 48 hours for maximum flavor and nutrient extraction. Skim off any foam or impurities that rise to the surface during the first few hours of simmering.

Slow Cooker Instructions

Alternatively, combine all ingredients in a slow cooker. Cook on low for 12-24 hours or on high for 6-12 hours.

Straining the Broth

Once the broth has simmered for the desired time, remove it from the heat and let it cool slightly. Strain the broth through a fine-mesh sieve or cheesecloth-lined colander to remove the solids. Discard the bones and vegetables.

Degreasing (Optional)

If desired, refrigerate the broth for several hours or overnight. The fat will solidify on the surface, making it easy to remove.

Season and Store

Season with salt to taste. The broth can be enjoyed immediately or stored in the refrigerator for up to 5 days or frozen for up to 3 months.

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FAQ

  • Why roast the bones with tomato paste?

    The tomato paste caramelizes during roasting, adding depth of flavor and richness to the broth.
  • How long should I simmer the broth for?

    The longer you simmer, the more flavor and nutrients will be extracted from the bones. Aim for at least 12 hours, or up to 48 hours for maximum benefit.
  • Can I add other vegetables or herbs?

    Yes, feel free to experiment with other vegetables like leeks or parsnips, and herbs like rosemary or sage.