This Easy Beef Bone Broth Recipe is made with simple ingredients. Vegetables, ginger, beef bones and water are simmered to create a nutritious broth that you can use in soups and also freeze for later!

EASY BEEF BONE BROTH RECIPE

If you ever have leftover beef bones you have to save them and make this Easy Beef Bone Broth Recipe.

It is the perfect broth to use for soups or save for later in the freezer.

You might be wondering what makes bone broth healthy?

Bone broth is rich in minerals that help build and strengthen your bones.

It also contains many other healthy nutrients, including vitamins, amino acids, and essential fatty acids that are released when you simmer the beef bones.

The nice thing about this recipe is that you can let it simmer while you go about your day. In the recipe notes I also give you the option to use a slow cooker or an Instant Pot.

WHAT INGREDIENTS ARE IN THIS EASY BEEF BONE BROTH RECIPE?

VEGETABLES: This recipe uses a variety of vegetables to help flavor the broth and give it extra vitamins and minerals.

You can throw in anything you have on hand including carrots. The vegetables I used are just a guide if you have them on hand!

GINGER: The ginger adds a nice touch of flavor to the beef broth. You can leave it out if you want but I suggest using it. It also adds nutritional value to the bone broth.

GARLIC: Garlic helps to also add flavor to the broth.

BAY LEAVES: These are optional but also add nice flavor.

BEEF BONES: When making beef bone broth you obviously need beef bones, knuckles, neckbones and/or short ribs {it is great if there is some meat left on the bones}

I will often save beef bones off of a roast, short ribs or any cut of steak that might have a bone in it. The beef bones are nutritional powerhouses when added into the broth and simmered.

WATER: The 8 cups of water is what the vegetables, ginger and beef bones simmer in to create the broth.

HOW DO YOU MAKE BEEF BONE BROTH?

Preheat the oven to 400 F.

Place bones in a layer on a baking sheet or roasting pan. Drizzle over with olive oil. Roast for 30 minutes and then flip each bone over and roast for an additional 30 minutes {this browns the bones and helps give the broth a nice color & flavor}.

While the bones roast, cut up the vegetables and place in the water.

Add the ginger, garlic, bay leaves, salt and place a large pot with 8 cups of water.

Place in beef bones.

Bring to a boil, reduce the heat and simmer for 12-24 hours, adding water as needed.

Remove veggies and strain the broth through a cheesecloth or a fine mesh strainer.

Let cool on the counter for an hour or until room temperature.

Pour into mason jars and refrigerate. Once ready to use skim off the fat and heat.

There are many uses for beef bone broth.

Here are some of my favorites:

Instant Pot Beef Chili

Instant Pot Corned Beef and Cabbage

Slow Cooker Beef Barbacoa

Slow Cooker Italian Beef Sandwiches

Beef Barley Soup

Vegetable Beef Soup

Easy Beef Bone Broth Recipe

Name: Easy Beef Bone Broth Recipe
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 8
Ingredients: 2 Zucchinis; 1 Sweet peppers; 2 Stalks of celery; 2 Inches of fresh ginger; 1 Garlic head, halved crosswise; 2 Bay leaves; 3-4 pounds of mixed beef bones, knuckles, neckbones and/or short ribs {it is great if there is some meat left on the bones}; 10-12 Cups of water; 1 teaspoon of salt

Yield: 8 cups

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours 10 minutes

Ingredients

2 Zucchinis
1 Sweet peppers
2 Stalks of celery
2 Inches of fresh ginger
1 Garlic head, halved crosswise
2 Bay leaves
3-4 pounds of mixed beef bones, knuckles, neckbones and/or short ribs {it is great if there is some meat left on the bones}
10-12 Cups of water
1 teaspoon of salt

Instructions

Preheat the oven to 400 F.
Place bones in a layer on a baking sheet or roasting pan. Drizzle over with olive oil. Roast for 30 minutes and then flip each bone over and roast for an additional 30 minutes {this browns the bones and helps give the broth a nice color & flavor}.
While the bones roast, cut up the vegetables and place in the water.
Add the ginger, garlic, bay leaves, salt and place a large pot with 8 cups of water
Place in beef bones.
Bring to a boil, reduce the heat and simmer for 12-24 hours, adding water as needed.
Remove veggies and strain the broth through a cheesecloth or a fine mesh strainer.
Let cool on the counter for an hour or until room temperature.
Pour into mason jars and refrigerate. Once ready to use skim off the fat and heat.

Notes

TO FREEZE: Let the broth cool completely in the fridge. Once cool you can move it to the freezer and freeze up to 6 months.

SLOW COOKER: If you are using a slow cooker, set it to LOW after you’ve brought the broth to high simmer first, and cook for the same amount of time as if you were doing it on the stove.

INSTANT POT: Set the Instant Pot to Manual, High Pressure for 3-4 hours and use natural pressure release before opening the lid.

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