Beef Bone Broth


Good old Bone Broth, nothing makes you feel as good as a nice batch of bone broth.  Not just for the health benefits but also for finding a use for more of the animal!

I have tried a lot of different recipes for making bone broth but this one is my favorite, and I have never had it turn out bad.  I use this recipe from Jennifer McGruther recipe in the Nourished Kitchen cookbook, with a few tweaks for our family.  I don’t always make it the same depending on what veggies I have on hand, I like to add in whatever veggies are on the verge, but it always turns out great.


What you need:

5lb Beef Bones (1 bag) Grass finished bones will have the most health benefits

2 bay leaves

2 sprigs Thyme

Large onion

3 carrots chopped

4-5 cloves garlic (I use more when we are sick)

1 cup red wine

8-12 cups Water

The recipe also calls for:

1 Tbsp whole black peppercorns

2 Celeriac peeled and chopped

(I don’t add these just because of my family’s preference)


Bake/ roast your bones for 45 minutes at 425.  This helps to release fat from the bones, so when you make your broth you won’t have as much of a greasy film on your broth (plus it tastes way better baked first!)


While the bones are roasting chop up your veggies.  Once the bones are done roasting throw them in the slow cooker/ large pot for simmering and add your veggies, bay leaves and red wine. Add water to cover all the bones and veggies, I usually add 8-12 cups of water depending on the crock size, but I fill it right up to make the most broth for my time.

 I use the crock pot because we have a gas stove and with the kids, it’s much easier to leave it all day/ night without worrying about it.


Turn your crock to high and leave until it starts to bubble (about an hour) then turn to low and leave for about 12 - 18 hours adding water to keep the bones submerged. I like to start my broth in the evening and leave it to cook all night, again because of the amazing crock pot.

Once cooked strain with a fine sieve, discard the solids and pour the remaining liquid into jars if it will be used within a week, or empty yogurt containers if I’m going to freeze it, and it will last frozen for up to 6 months.

In the fridge the broth may gel which is fine, it goes back to a liquid as soon as you add heat. The thick cap of fat on top can be used in cooking in place of butter or oil. 


I use bone broth all the time when I’m cooking so in the winter I make broth about once a week, in the summer I use up my frozen broth and only make it fresh if we get sick or I run out. If we get sick I always make a batch with LOTS of garlic, and it seems to help, but we are a garlic loving family which helps.

Let me know how it goes for you or if you have a different recipe you prefer; I love to try new things!