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! You will love this healthy broth!
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.
If you would prefer chicken broth try this Homemade Chicken Broth.
You can use this beef bone broth in this Slow Cooker Beef Barley Soup, Crockpot Beef Stew, Greek Beef Stew with Orzo or this Slow Cooker Taco Soup.
Ingredients You’ll Need
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- 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 large carrots stalks celery and onions.
- 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 cold water is what the vegetables, ginger and beef bones simmer in to create the broth.
How to Make Simple Beef Bone Broth
Step 1: Roast Bones: 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}.
Step 2: Simmer Broth: While the bones roast, cut up the vegetables and place in the water. Add the ginger, garlic, bay leaves, salt and place a large stockpot 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.
Step 3: Strain Broth: Remove veggies and strain the broth through a cheesecloth or a fine-mesh sieve or strainer. Let cool on the counter for an hour or until room temperature.
Step 4: Store in Mason Jars: Pour into mason jars and refrigerate. Once ready to use skim off the fat and heat.
Storage Tips
Let the broth cool quickly (ice bath if needed). Store in fridge for up to 5 days, or freeze in portions for up to 6 months.
Recipe FAQ
You can use a variety of bones like marrow bones (e.g., shank or femur) for richness, knuckle bones, oxtail, joints, and neck bones for gelatin (collagen).
Meaty bones like short ribs or shanks for depth of flavor.
Add a tablespoon of apple cider vinegar to the water before simmering to help extract minerals from the bones.
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Easy Beef Bone Broth Recipe
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.
