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A good beef bone broth recipe should be bursting with nutrients as well as offering a robust, meaty flavor. Not only is this a delicious recipe to sip if you’ve been feeling under the weather, but it can be used as the basis of so many dishes. This broth is made with roasted beef bones and vegetables making it an easy recipe for even a novice. It’s the perfect ingredient for any recipe that calls for homemade beef stock.
This beef bone broth recipe, or “brodo di carne”, will make the whole house smell incredible while it cooks and the flavor is the perfect addition to many recipes.
If you enjoy this delicious broth, you might also like fennel orange chicken, wonton noodle soup or this hearty hamburger soup.
Why You’ll Love It
Fresh: Homemade bone broth allows you to look in all those wonderful fresh flavors you’re adding to the mix. You’ll never find a canned bone broth anywhere near as tasty as the homemade version.
Simple: This recipe is largely about chopping, roasting and mixing, and even newbies in the kitchen should find the broth a breeze to prepare.
Nutritious: Bone broth soup recipes are known for being healthy. Calcium and phosphorus come from the bones, while Vitamins A, B2, B12, and E come from the marrow and you also get amino acids, iron, calcium, zinc, and selenium in every delicious sip.
Beef Bone Broth Recipe Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Beef bones: The foundation of the broth, providing rich flavor and essential nutrients.
Carrots: Add natural sweetness and depth to the broth.
Celery: Contributes a subtle, earthy flavor and aromatic base.
Onion: Enhances the savory profile with its robust flavor.
Garlic: Infuses the broth with a pungent, aromatic essence.
Bay leaves: Introduce a subtle herbal note, adding complexity.
Thyme: Offers a delicate, earthy flavor that complements the other herbs.
Rosemary: Imparts a fragrant, pine-like aroma and taste.
Turmeric: Adds a warm, slightly bitter flavor and a golden hue.
Paprika: Provides a mild sweetness and vibrant color.
Apple cider vinegar: Helps extract minerals from the bones, enhancing the broth’s nutritional value.
How to Make Beef Bone Broth
For more detailed instructions, with weights and measurements, jump to the printable recipe card.
Prep and cook the vegetables: Chop the veggies and then roast them along with the beef bones in the oven.
Put the roasted bones and vegetables in a big pot: Transfer everything from the oven into a soup pot, along with any juices from the baking pan, and the other ingredients.
Cook the beef bone broth: After boiling the broth for about 10 minutes, turn down the heat and cook it gently for 12 hours or more.
Strain the soup: Sieve the soup using cheesecloth or a fine mesh strainer to remove any solids and chill it overnight in the refrigerator.
Substitutions and Variations
Vegetables: You can use any veggies you have on hand. Making beef bone broth is a great way to reduce food waste. You can save bones and extra veggies to make the best bone broth.
Spice it up: Add some spices to your homemade broth if you like. If you want to go for an Asian taste, for example, try adding ginger and star anise, and perhaps some cinnamon and chilies as well.
Bones: You can use any kind of roasted beef bones to make beef bone broth at home. Choose bones with plenty of marrow and collagen in order to enjoy the best health benefits from your “brodo di carne”.
Serving Suggestions
As a hot drink: Enjoy it with some warm homemade bread or a savory snack like a cheddar bacon scone.
As the basis of a recipe: Homemade beef bone broth is delicious to sip as a drink but you can also use it as the basis for other recipes including soups, stews and more. Try it in your next pot roast, French onion soup or for homemade minestrone.
How to Store Bone Broth
Store: This easy beef bone broth should be fine for up to a week in an airtight container in the refrigerator.
Freeze: It also freezes well and should be fine for up to 6 weeks. Again, keep it in a sealed container. Once you know how to freeze bone broth you can make a big batch of it.
Thaw: Defrost it in the refrigerator overnight, in the microwave on half power or in a pan on the stove over a low heat.
Reheat: Warm it back up gently in a pan on the stove or in the microwave.
Top Tips
Choosing bones: The best bones for broth are the ones with the most cartilage and connective tissue. Some people prefer grass fed beef bones to make bone broth, but that is a personal preference and you will enjoy the benefits of bone broth regardless.
Preparing them: If you’re getting the bones from the meat department at your supermarket or a butcher, have them chop the bones smaller so it’s easier to get all that healthy marrow out. You can mix and match. You can ask a butcher for beef bones, meaty bones, soup bones, or marrow bones.
Save leftover bones: I like to save leftover bones from cooking and freeze them until I’m ready to make homemade beef stock.
Skimming the fat: You can scoop the fat off the top of the cooled soup with a ladle or spoon or use a metal spoon with ice cubes to attract and remove it.
Homemade Bone Broth FAQs
Although both terms are sometimes used interchangeably, they’re aren’t exactly the same thing. The main difference is bone broth entails simmering marrow-rich beef bones for a long time at medium heat to low heat. This coaxes out all the collagen and marrow from the bones into the broth.
Yes you can, and because of the long, slow cooking time, the roasted beef bones and vegetables will cook to perfection in there and the tight lid means you don’t have to worry about it boiling dry however many hours you cook it for.
You should cook bone broth for 10 hours at minimum and up to 18 hours. I find 12 hours works well.
There is no limit to how often you should drink bone broth. Some people enjoy drinking bone broth daily.
Beef Bone Broth Recipe
Beef Bone Broth Recipe
Equipment
- Pot Large
Ingredients
- 12 Ounces carrots
- 8 Ounces celery
- 1 onion, large
- 1 Head garlic
- 6 Pounds beef bones
- 5 bay leaves
- 3 Sprigs rosemary, fresh
- 3 Sprigs thyme, fresh
- 1 Tablespoon peppercorns, whole
- 2 ¼ Teaspoon salt
- ½ Teaspoon ground turmeric
- ½ Teaspoon ground paprika
- 3 Tablespoons apple cider vinegar
- 10 Cups water, or enough to fill the pot
Instructions
- Preheat the oven to 450 degrees F.
- Wash the carrots and celery, then roughly chop them into large pieces, keep the celery leaves but set them aside for now.
- Quarter the onion, and separate the cloves of garlic from the head, you can leave the peels on.
- Line a baking sheet with aluminum foil, place the beef bones, carrots, celery (not the leaves), onion, and garlic on the foil.
- Roast the bones and vegetables in the oven for about 20 minutes or until the bones get some nice color.
- Carefully place the bones and vegetables along with any juices from the pan into a large stock pot.
- Add the celery leaves, herbs, seasonings, and apple cider vinegar to the pot, then fill the pot with water. The water should cover the bones.
- Place the pot on the stove, and bring to a boil. Let boil for 10 minutes then cover and reduce the heat to a low simmer. Let the bone broth simmer for 12 to 18 hours, stirring occasionally.
- After 12 to 18 hours, remove the pot from heat.
- Let the pot cool for 15 to 30 minutes then strain the broth through a fine mesh strainer into another large container with a lid, transfer the broth to the refrigerator to chill overnight.
- You can choose to either discard the bones and veggies at this point, or you can make a second batch with the same bones, this is called a remouillage. Put them back into the stock pot, fill with water and new seasonings, and simmer the bones again for another 12 to 18 hours. After the second batch, discard the bones and vegetables.
- After the broth has chilled overnight, there will be a solid layer of fat on the top. Scrape the layer of fat off and discard. The remaining broth will be gelatinous in texture, spoon into airtight storage containers, store in the fridge for 4 to 5 days or in the freezer until ready to use.
Notes
Preparing them: If you’re getting the bones from the meat department at your supermarket or a butcher, have them chop the bones smaller so it’s easier to get all that healthy marrow out. You can mix and match. You can ask a butcher for beef bones, meaty bones, soup bones, or marrow bones.
Save leftover bones: I like to save leftover bones from cooking and freeze them until I’m ready to make homemade beef stock.
Skimming the fat: You can scoop the fat off the top of the cooled soup with a ladle or spoon or use a metal spoon with ice cubes to attract and remove it.
Nutrition
Everyone needs at least one great beef broth recipe and this one is perfect. All you need to do is roast beef bones and vegetables and then cook the mixture low and slow to make the most delicious tasting broth you ever tried. Making your own bone broth is so much more affordable than purchasing pre-made broth. So go ahead and make a tasty batch of bone broth!
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
First time making a brone broth and this recipe did not fail me. Absolutely good!
Oh my gosh, this Beef Bone Broth Recipie is seriously amazimg! I can almost feel the warmth of the broth in my bones and the comforting aroma fills my heart with joy.
It’s so nice to see people make bone broth. It has so much nutrition and it”s a powerhouse of vitamins. Your recipe is so easy to make and I love that you added fresh herbs!
This is for the first time I used apple cider vinegar in homemade beef bone broth. But it was so delicious so next time never without.
I used to buy bone broth but after this recipe, never again! Your bone broth recipe is so rich and flavorful and I loved that I could control the ingredients.
One of the easiest recipe I ever tried for a beef bone broth. It was so delicious and ready to use in other recipes,. Thanks
Love how this turned out for me