If you’ve ever made your own broth, you know that it tastes infinitely better than what you pour from a can or box. Whenever I roast a chicken, I always make broth from the leftover bones (and sometimes I cook chicken on the bone, as in this White Chicken Chili). But, I don’t often cook beef with bones intact and have always bought commercial beef broth. That is, until now.
I was craving Vegetable Beef Barley Soup and headed to the soup aisle in my grocery store to buy some broth. A box of beef bone broth caught my eye – it was $12 for just over 2 cups. So I got to thinking about making my own. At our local butcher, I bought 4 pounds of beef bones with marrow from grass fed and finished cows for just over $13 (enough to make 11 to 12 cups of broth). A few carrots, ribs of celery, head of garlic and an onion, and I was in business.
The process of making broth is very simple, but you’ll need to begin a day before you plan to use it. What gives bone broth its rich flavor and luxurious mouth feel is many hours of a slow simmer – at least 12 hours and up to 24.
Roasting the bones and vegetables before adding them to your slow cooker is a worthwhile step to add richness and depth to the broth.
Once the bones and vegetables have nicely browned, you’ll cover them with water and toss in some peppercorns to add bite and a few tablespoons of vinegar to aid in extracting minerals from the bones.
And that’s it. You’ll set your slow cooker to low and let it simmer away until you have 11-12 cups of delicious and beautifully golden beef bone broth. Perfect for so many comforting soups including my favorite French Onion Soup!
Slow Cooker Beef Bone Broth
Ingredients
- 4 pounds beef bones with marrow
- 1 onion quartered
- 3 carrots cut into 1-inch pieces
- 3 ribs celery cut into 1-inch pieces
- 1 head garlic cut in half crosswise
- 3 tablespoons black peppercorns
- 3 tablespoons apple cider vinegar
Instructions
- Preheat oven to 400°F.
- Line a rimmed baking sheet with parchment paper and place bones, onion, carrots, celery and garlic in a single layer. Roast for 40 minutes.
- Transfer roasted bones and vegetables to slow cooker. Add peppercorns, vinegar and 16 cups water (filtered if possible). Cook on low for 17 hours (or up to 24 hours).
- Allow to cool, then strain solids from slow cooker and transfer bone broth to air tight containers. Refrigerate overnight then skim fat from the top of the cold broth. If you plan to use the broth within a few days, leave it in the refrigerator. Otherwise, transfer to freezer to store for up to 6 months.
Judy says
May 7, 2019 at 9:28 pmJust made my first beef bone broth. (Almost identical to yours.). I have it in the refrigerator.). I wish I could send you a picture. Mine has a layer of fat, then a small uneven layer of a light granular, then the creamy liquid and on the very bottom a little layer of the granular. Does this sound correct? I strained it several times with a sieve. Thank you for a reply.
Marissa says
May 7, 2019 at 11:11 pmHi there, Judy. Even after straining mine, there is definitely some sediment that remains, which I don’t mind. If you want the broth to be more clear, you could let it pass through a coffee filter or a few layers of cheesecloth. Hope that’s helpful!
Sassy says
October 16, 2018 at 8:04 amI normally make my bone broth on the stove top. I love the idea of using the slow cooker and not having to check it regularly. However, with that being said, hubby is a fire phobic guy and will not have anything electrical on while we sleep except the fridge and freezer. So, am I able to do what I do with the stove top version and actually turn it off for the night and come back to it again aim the morning to allow for it to cook again for another full day?
Marissa says
October 16, 2018 at 9:51 amHi Sassy. 🙂 No, I don’t recommend making it as you’ve described. I’m concerned that having it sit overnight at room temperature could cause food safety issues.
J says
January 29, 2019 at 1:33 pmEh, it’s negligible. And I’m a pro chef/serv-safe certified instructor. After I strain the vegetables from it, I cover it and let it sit over night. Typically a layer of fat forms, this layer will protect from a majority of potential issues, as does the cover. Next morning I always pull the hardened layer of fat off (and save it for cooking steaks, whipping it with butter for bread, making beef fat fries, etc.) then bring the broth back to a rolling boil – this should kill any potential bacteria – and reduce to desired consistency.
helgard DEUEL says
September 25, 2017 at 9:34 pmOnce the bones and veggies – are cooked and I pour the broth off
what can I do with the solids? Of course I throw the bones away
but can I use the carrots, celery and onions and make soup of it?
There is plenty of broth in the veggies and with some sweet cream
or 2% milk it should taste good and still be nutritious, right?? I hate
to throw food away.
Thanks in advance for your response.
Marissa says
October 1, 2017 at 3:42 pmHi there – you could certainly use the vegetables in something, but know that they’ll be fall apart soft and will have given up most of their flavor to the broth.
Sabrina says
March 14, 2017 at 6:31 pmI’m sure this bone broth is amazing! I’ll have to try this recipe 🙂
Marissa says
March 16, 2017 at 11:46 amIt’s so good! If you do try it, I’d love to hear what you think. xo
Faith (An Edible Mosaic) says
February 17, 2017 at 6:41 amI love your tip for adding vinegar, I will remember that one! There is nothing quite like the gorgeous color of a slow-cooked broth – it’s liquid gold!
Marissa says
February 18, 2017 at 8:24 amSo true – I love that description, Faith!
Dorothy Dunton says
February 14, 2017 at 8:47 amHi Marissa. Like you I always make chicken and turkey stock/broth, but haven’t made beef broth in a long time. I like to be able to control what goes into my food and, more importantly, what does not go into it. We are also very salt sensitive and so many store products just have way too much salt for us. I love beef barley soup, is that scheduled for a post soon?
Marissa says
February 18, 2017 at 8:25 amThat’s a great point, Dorothy. It’s really nice to have control over the amount of seasoning in the stock – canned versions can be SO salty! And, yes – just posted it! xoxo