Beef Bone Broth Recipe


  • beef marrow bones
  • knuckle bones
  • 4 quarts of cold filtered water
  • 1/2 cup apple cider vinegar
  • 3 onions
  • 3 carrots
  • 3 celery stalks
  • thyme or rosemary
  • peppercorns
  • salt to taste


Place bones in large slow cooker with vinegar and cover with water for one hour. Place any meaty bones in a roasting pan to brown and add to the pot with remaining ingredients. Make certain bones are covered with water. Liquid will expand a little while cooking so make certain there’s enough room. Set the cooker to low temperature and let simmer for 12 to 48 hours. Once finished strain the liquid and let cool. Fat will rise to the top and you can skim off any congealed fat. Transfer to small containers and freeze or refrigerate. Broth should keep in refrigerator for 4-5 days.