Beef Bone Broth

Beef Bone Broth Recipe

This is the most commonly used of all bone broths, and its nutrient profile is the densest, as grass-fed beef contains CLA, ALA, Omega-3, and has strong anti-inflammatory properties. The flavor is easy to work into any meaty recipe once the broth is made, and it has a classic taste.

If you would rather make a different quantity than below, use the ratio of 1 pound bones to 1 quart water. Add 1 teaspoon salt and 1/2 tablespoon vinegar per pound of bones.–Ariane Resnick

LC Stock Versus Bone Broth Note

We admit, we’re sorta amused—albeit somewhat annoyed—by the recent “bone broth” trend that makes it seem as though making beef stock from bones is something recent and revelatory. After all, though a proper stock or broth is crystal clear, the distinction between what’s a broth and what’s a stock is pretty murky. Still, we’ve been wooed by the spareness of this approach, which respects the bones’ robust yet basic beefiness. If you’re accustomed to embellishing your stock, er, bone broth with veggies and aromatics such as garlic, onion, carrots, parsley, go ahead and do the same with this plain Jane version. We won’t tell. And if you’re not accustomed to adding a splash of vinegar to your stock and wondering why bone broth recipes require it, many believe it draws out more minerals from the marrow. Tasty, economical, and healthy. We’ll take it. (Though we’ll still refer to it as stock amongst ourselves.)

Special Equipment: Stock pot, slow cooker (if following the slow cooker method), or pressure cooker (if following the pressure cooker variation)

Beef Bone Broth Recipe

  • Quick Glance
  • 10 M
  • 24 M
  • Makes about 6 cups


  • 5 pounds beef marrow bones (raw or cooked leftovers), rinsed and patted dry
  • 5 quarts (20 cups) cold water
  • 2 tablespoons cider vinegar
  • 1 tablespoon salt, plus more to taste
  • Two bay leaves (optional)
  • Vegetables and aromatics, such as onions, carrots, celery, garlic, parsnips, mushrooms, parsley, and so on (optional)


  • 1. Preheat the oven to a 400°F (204°C).
  • 2. Pat the bones dry. Toss the bones in a roasting pan and slide it into the oven and leave the bones alone until they’re aromatic and browned, about 30 minutes.
  • 3. If using a stock pot, dump the bones, water, vinegar, salt, and bay leaves, if desired, in the pot. Cover and bring to boil. Reduce the heat to a very gentle simmer, cover partially, and cook for 12 to 24 hours, skimming any filth that floats to the surface. If necessary, add a little water to keep the bones submerged.

    If using a slow cooker, dump the bones, water, vinegar, salt, and bay leaves, if desired, in the pot. Cover and bring to boil. Reduce the heat to low, cover, and cook for 24 to 48 hours, skimming any filth that floats to the surface. If necessary, add a little water to keep the bones submerged.

    If using a pressure cooker, dump the bones, water, vinegar, salt, and bay leaves, if desired, in the pot. Cover and cook for 1 to 3 hours in a pressure cooker.
  • 4. Strain the bone broth, discarding the solids. Taste and, if desired, add more salt. Let cool to room temperature. Skim the solidified fat on the surface of the stock prior to using. (The good folks at Genuine Food Company, a CSA in Maryland, suggested this tip for what to do with the congealed fat as the broth cools: “Rather than skimming it off and throwing it away, try mixing it with bird seed and put it in a net bag to hang from a tree in the winter or just smear it in the crotch of the tree. The birds will thank you.”)
  • 5. Cover the broth and refrigerate for up to 3 days or freeze it for up to 3 months. (Consider portioning the skimmed broth into 1-cup increments prior to freezing so you can thaw exactly the amount you need.)
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Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Kristen Kennedy

Oct 04, 2015

I make this basic beef bone broth recipe religiously every fall and freeze it so it's on hand all winter. It's wonderful added to any soup or stew and a tea cup-full when one has the flu can almost perform miracles. This is a great addition to anyone's repertoire of classic beef, chicken, shellfish, and vegetable stocks. I browned the bones before adding them to the stock pot—I feel this is always an important step when adding layers of flavor.

Testers Choice
Amelia Lundy

Oct 04, 2015

The flavor is simply the essence of marrow. There was no foam to skim. I used the slow cooker on low for 24 hours and kept it covered, because the broth did not come to vigorous enough simmer that would cause shaking and lead to cloudiness. There was not a ton of fat, as most of it was rendered during roasting. I got 1 3/4 quarts bone broth from 2 pounds bones. In terms of taste, it's a very basic bone broth. It was very difficult to de-grease anything the broth touched—I had to wash my slow cooker 3 times to get it clean again!

  1. Debbie seegers says:

    Again I just love everything that you have on here and you give people a chance to sample it and it’s just a wonderful thing right now with all this flooding here in South Carolina speed so people could use a little break and your help is just the break they need honey so is truly a blessing the way that you’re helping people keep up the good work and God bless you all Debbie Seegers

    • David Leite says:

      Why, thank you, Debbie. And hang in there. We have some staff in SC, and it’s hard. You’re in our hearts.

      • Helen M says:

        I live in Columbia, SC, just up the hill from one of the devastated areas you all are seeing on TV. Cooking’s difficult, since we don’t have potable water to clean pot and pans with, but I’m still enjoying your emails. Thank you for the reprieve!

        Now, to the reason I’m chiming in: vinegar in stock. My understanding is that, at least with onion soup, the vinegar changes the Ph. Otherwise, your soup will turn a nasty shade of grey, instead of that lovely, beef-brothy brown color we love. Don’t know if the onion part or the stock part that really matters in that equation, though.

        • Renee Schettler Rossi says:

          Helen M., our thoughts are with you. Many thanks for taking the time to drop us such a kind note during such a trying time for you.

          As for the vinegar in the stock, it will change the pH, but I believe more importantly it is added to beef bone broth, or beef stock, so as to draw out the nutrients in the marrow and make them available to the body for assimilation. As for the color of our beef stock, in my experience, whether I add vinegar or not, it turns a lovely shade of beef-brothy brown so long as I use meaty bones.

  2. Michelle B. says:

    I’m in the middle of cooking this today, but I just wanted to say I love the idea of feeding the birds with any fat, instead of throwing it out. thanks for the tip!

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