Slow Cooker Beef Bone Broth

Make this Slow Cooker Beef Bone Broth, it’s so much better than store bought!

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 knuckle bones and one of neck bones.

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

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.

I cooked my batch of bone broth for 12 hours, though I seen it done for longer. I think 12 hours is as long as I could ever wait.

I strain the broth then add grated ginger, lemon juice and sea salt. It’s ready to serve or refrigerate or freeze for another day. I hope you enjoy this recipe and have a great week.

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Slow Cooker Beef Bone Broth

Prep Time 20 minutes

Cook Time 12 hours

Total Time 12 hours 20 minutes

Servings 6

Calories 283kcal

Author Sarah Olson

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)

Slow Cooker Size:

• 6 quart or larger

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.

Video

Notes

Nutritional values are approximate. Please use your own calculations if you require a special diet. Recipe values are for 1/6 of the recipe. 

Nutrition

Calories: 283kcal | Carbohydrates: 4g | Protein: 29g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 89mg | Sodium: 300mg | Potassium: 666mg | Fiber: 1g | Sugar: 2g | Vitamin A: 69.1% | Vitamin C: 6.1% | Calcium: 3.8% | Iron: 18.7%

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