Beef Bone Broth

Silver Post Medal for All Time! 267 Posts
November 24, 2020

The broth after several hours of cooking.My friend won the meat from an entire cow at a school raffle. She gave me about 6 pounds of beef bones to make broth and had another 4 pounds for herself. I made this recipe with her and then made it again at home. This nutritious broth can be used to make all sorts of soups: French onion, beef barley or even pho.


Prep Time: 20 minutes

Cook Time: 8-24 hours

Total Time: 18-36 hours

Yield: 8-10 cups


  • 6 lb beef bones with meat
  • 1 onion, quartered
  • 2 carrots, cut in large pieces
  • 2 celery stalks, cut in large pieces
  • 5 garlic cloves, smashed
  • 1 leek, cut in large pieces
  • 1 Tbsp cider vinegar
  • 2 bay leaves
  • 1 Tbsp peppercorns


  1. Place the bones and vegetables on a roasting pan. Roast them in a 450 degree F oven for 20 minutes, turning the bones once to ensure even roasting.
  2. A baking sheet of bones and veggies for broth.
    The bones and veggies halfway through cooking.
  3. Add the roasted bones and veggies to a large stockpot and cover with water. I deglazed the pan slightly with water to get as much as possible in the pan. Add in the vinegar (helps the bones break down), peppercorns and bay leaves. Bring just to a boil and then simmer on low for 8 to 24 hours. I placed my stockpot in the refrigerator overnight and started cooking it again in the morning. It should be a nice brown color with a beef taste.
  4. Adding the bones and veggies to the stockpot.
    Adding the bay leaves and pepper to the mixture.

  5. Remove your broth from the heat. I put another stockpot next to mine and use a fine meshed bag in addition to my metal strainer. Cheesecloth can also be used. As my stockpot is too large for me to pick up, I put the contents into the strainer and allow it to drain. The volume is too much to fit the strainer so I do it in batches, letting it drip for a few minutes before emptying it into the garbage. As I got down to the bottom, I could pick up the stockpot and pour the last of it into the strainer.
  6. The cooked down bones and vegetables in broth.
    Removing the bones and veggies from the broth.
  7. Cover the broth and place in a refrigerator until the fat has risen to the top. I usually leave it overnight again. The hardened fat should be easy to scoop off the top and discard. The broth will be gelatinous until it is heated. Use the broth within 5 days or freeze it for up to 6 months.
  8. The broth with a layer of hardened fat.
    Lifting the fat off the broth.
    Lifting the fat off the broth.
    The completed pot of bone broth.

You can make this in a slow cooker or pressure cooker also. Just keep it on low.

Comment Pin it! Was this helpful? 1


Diamond Post Medal for All Time! 1,298 Posts
November 26, 20200 found this helpful

That beef broke broth sounds so good! Yes, I leave mine overnight to remove the fat too!!

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November 27, 20200 found this helpful

I did the exact same thing with chicken bones only put them in the Crock-Pot for 36 hours on the keep warm setting, WOW was it ever good, amazing taste.

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Silver Post Medal for All Time! 267 Posts
November 28, 20200 found this helpful

I did that with my turkey frame from Thanksgiving too. I make the broth right in the roasting pan.

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