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Beef Bone Broth

Course Soup
Prep Time 10 minutes
Cook Time 1 day
Total Time 1 day 10 minutes
Servings 8


  • 2-3 lbs of beef bones
  • 1 head of garlic cut in half
  • 1 tsp pepper corns
  • 2 onions
  • 2-3 carrots
  • 2 bay leaves
  • Salt


  1. Pre heat the oven to 425 degrees. On a large sheet pan place your bones, salt generously. Roast the bones for about 20 minutes until starting to brown.
  2. Toss the carrot, garlic and onion in olive oil and salt.
  3. Flip bones over and add the veggies after the first twenty minutes of roasting. Spread the veggies out on the pan leaving plenty of space. Roast for another 15-20 minutes until the veggies are nicely browned.
  4. Place the meat bones, veggies, peppercorns and bay leaves into a large slow cooker or heavy stock pot. Cook for 24 hours allowing it all to simmer, if any foam develops on top skim it off. If the water reduces to less than half add more. It is important to cook the beef bone broth for 24 hours to develop the college in the bones.
  5. Turn off the pot/slow cooker allow to cool enough that you can work with the broth safely. Then strain out all the solids from the broth. I like to strain at least twice: first through a colander then a sieve and finally a cheese cloth.
  6. Broth can be kept in the fridge for a few days or frozen for a few months.