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Home » Beef » Slow Cooker Beef Bone Broth

Slow Cooker Beef Bone Broth

by Sarah Olson on December 9, 2019 | Updated October 14, 2020 8 Comments

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Slow Cooked Beef Bone broth made in the Crockpot with veggies, garlic, ginger, lemon and apple cider vinegar. Make a big batch and freeze for later.

We love to fill our freezer with bone broth and other crockpot soups such as chicken noodle or ham and beans.

Slow Cooker Beef Bone Broth

Making bone broth has been on my bucket list for a long time. I recently tried a store-bought carton of bone broth and I could hardly stomach it, it tasted stale.

I loved how easy this big batch of beef bone broth was to make. The only hard part was finding the beef bones. I found these bones at Albertson’s. I did one package of knucklebones and one of the neck bones.

2 packages of beef bones in packaging.

How to make Bone Broth in the slow cooker:

Put the beef bones on a sheet pan and browned them under the broiler before adding them to the slow cooker.

beef bones on sheet pan, uncooked.

Along with the bones, I add onion, garlic, carrots, celery, bay leaves, water and apple cider vinegar. I read that the vinegar helps leach the minerals out of the bones.

browned beef bones, onion, carrots, celery, onions and bay leaves in a slow cooker.

How long do I cook bone broth in the crockpot?

I cook my bone broth for 12 hours on the low setting, though you can go longer if desired.

cooked beef bones and veggies in a slow cooker.

I strain the broth then add grated ginger, lemon juice and sea salt. It’s ready to serve, refrigerate or freeze for another day.

beef bone broth in slow cooker with lemons on side and bowl of bone broth on side.

Can I freeze bone broth?

  • Yes, place into plastic or glass containers.
  • Leave an inch of room at the top to allow for expansion.
  • Freeze for up to 6 months.
  • Thaw in the fridge 24 hours before needed. Reheat in the microwave or on the stovetop
2 ball mason jars with beef bone broth in them.

Need more soup recipes?

  • Slow Cooker Hearty Italian Beef Soup
  • Slow Cooker French Dip Soup
  • Slow Cooker Shipwreck Stew
  • Slow Cooker Cheeseburger Soup

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finsihed cooked beef bone broth in the slow cooker.

Slow Cooker Beef Bone Broth

5 from 12 votes

Beef bone broth easily made in the slow cooker with veggies, vinegar, garlic, ginger and lemon.
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: beef bone broth
Prep Time: 20 minutes
Cook Time: 12 hours
Total Time: 12 hours 20 minutes
Servings: 10
Calories: 185kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 6 quart or larger

Ingredients:

  • 3-4 lbs. beef bones
  • 1 yellow onion, quartered
  • 1 head of garlic, cut in half
  • 2 carrots, cut into pieces
  • 2 celery stalks, cut into pieces
  • 2 Tbsp. apple cider vinegar
  • 2 bay leaves
  • 8 cups water

Add after straining

  • 2 tsp. grated ginger
  • 2 Tbsp. lemon juice
  • 1/2 tsp. salt (add to taste)
US Customary – Metric

Instructions:

  • Preheat the oven to broil. Place the beef bones on a sheet pan. Place the bones under the broiler in the oven. I browned the bones on each side for about 5 minutes each. It depends on how close the bones are to the broiler.
  • Add the bones to the slow cooker. Add the onion, garlic, carrots, celery, bay leaves, apple cider vinegar and water.
  • Cover and cook on low for 12 hours. You can cook longer if desired.
  • Place a strainer over a large bowl. Ladle the broth into the strainer and discard the bones and veggies. I like to push the veggies into the strainer to get the juices out of them.
  • Add grated ginger, lemon juice and salt to taste. Serve immediately or refrigerate or freeze for later. Skim off fat if desired.

How to Video:

Recipe Notes:

Can I add more water to fill my slow cooker?
Yes, leave about a half inch of room to prevent over spillage.
Can I freeze this?
  • Yes, place into plastic or glass containers
  • Leave an inch of room at the top to allow for expansion.
  • Freeze for up to 6 months.
  • Thaw in the fridge 24 hours before needed. Reheat in microwave or on the stovetop.
Can I use this broth in soup recipes?
This broth can be used just like any other broth for your soup recipes.
 

Nutrition:

Calories: 185kcal | Carbohydrates: 3g | Protein: 19g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 59mg | Sodium: 207mg | Potassium: 431mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2074IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 2mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
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    Filed Under: Beef, Soups Tagged With: beef, beef bone broth, bone broth, Crock pot, crockpot, slow cooker, soup, stock

    Comments

    1. Jaime says

      January 18, 2021 at 7:58 am

      5 stars
      Sooooo yummy! I added some kale because I had it and it needed to be used and skipped the ginger and lemon (for now) because I am going to freeze it. Awesome recipe!

      Reply
    2. Sharon says

      January 11, 2021 at 8:30 pm

      5 stars
      I actually skipped the onions and upped the garlic a touch to compensate. The finished bone broth is nicely balanced and very flavorful! I had bones in the freezer it was time to use and I was a little hesitant to go the bone broth route because I really dislike the taste of canned beef broth. This is so much better!!!! Can’t wait to make ramen with it!

      Reply
      • Sarah Olson says

        January 12, 2021 at 8:48 am

        So glad you enjoyed it!

        Reply
    3. Lourdes de Los Santos says

      July 22, 2020 at 9:38 am

      Hi
      I made bone broth in my new slow cooker Crock Pot for the first time yesterday. I only used beef bones and my bone broth is too oily.
      I have seen one episode on Masterchef Australia and one candidate used ice cubes to remove the oil.
      I will be grateful for your prompt reply.
      Yours faithfully,
      Lourdes

      Reply
      • Sarah Olson says

        July 22, 2020 at 10:23 am

        Hi! I lay paper towels over the top or refrigerate and pull off the pieces of grease. The ice cube idea sounds like a great ideas

        Reply
    4. Megan says

      February 15, 2020 at 12:23 pm

      I’m curious why it has so many calories? Typically bone broths are very low cal. Is there a reason for that with this recipe? Also, can you provide more insight into why you broil the bones first?

      Reply
      • Stephani says

        February 23, 2020 at 8:51 am

        Calories are from the sugar in the carrots and onions. Roasting at 400 forces the fat and adds a different level of flavor.

        Reply
    5. Bonnie says

      November 27, 2018 at 3:43 am

      5 stars
      I did this with the turkey bones from Thanksgiving. I heard breaking them released some of the flavor but you really needed to because of the size .I added vinegar also . It was the most delicious soup I’ve enjoyed. The flavor was amazing . I’ll have to try it with the bed bones. Love your recipes!

      Reply

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