Homemade Beef Bone Broth

Good food doesn’t have to be complicated. Sometimes, it just needs time.

Homemade beef bone broth is one of the simplest ways to turn beef bones into something deeply flavourful and incredibly useful in the kitchen. Roast the bones first for a richer flavour, then let everything gently simmer while you get on with your day.

Use your finished broth for soups, stews, sauces, gravy, cooking grains, or anywhere you’d normally reach for beef stock.

Ingredients

  • 2–3 lbs Homestead beef soup + marrow bones

  • 1 large onion, quartered

  • 2 carrots, roughly chopped

  • 2 celery stalks, roughly chopped

  • 3–4 garlic cloves, smashed

  • 2 tbsp apple cider vinegar

  • 1–2 bay leaves

  • A few sprigs of fresh thyme or parsley

  • 1 tsp whole peppercorns

  • Cold water, enough to cover the bones

  • Sea salt, to taste after cooking

Directions

1. Thaw the bones

If using frozen beef bones, thaw them completely in the refrigerator before beginning. Pat dry.

2. Roast for more flavour

Preheat oven to 425°F / 220°C.

Arrange the bones on a roasting pan and roast for approximately 30–40 minutes, turning once halfway through, until nicely browned.

This step isn't essential, but it's worth it. Roasting gives your finished broth a deeper, richer beef flavour.

3. Add everything to the pot

Transfer the roasted bones to a large stockpot or slow cooker. Add the onion, carrots, celery, garlic, apple cider vinegar, herbs and peppercorns.

Add enough cold water to cover everything by about an inch.

4. Let it simmer

Bring just to a boil, then immediately reduce the heat to a very gentle simmer.

Cover partially and cook for 12–24 hours, checking occasionally and adding a little more water if needed.

For a slow cooker, cook on LOW for 18–24 hours.

5. Strain

Carefully strain the broth through a fine-mesh strainer, discarding the bones and cooked vegetables.

Season with sea salt to taste.

6. Cool + store

Cool the broth promptly, then transfer to jars or airtight containers and refrigerate.

Once chilled, you may see a layer of fat form on top. You can leave it in for flavour or remove it, depending on how you plan to use your broth.

Find It at Homestead

  • Grass-Fed Beef Soup + Marrow Bones

  • Carrots

  • Garlic

  • Fresh herbs

  • Parthena Mediterranean Sea Salt

Homestead Tip: Freeze your broth in smaller portions so it's ready whenever a recipe calls for beef stock. An ice cube tray is great for freezing small amounts to add to sauces and gravies.