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.
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.
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.
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.
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.
I strain the broth then add grated ginger, lemon juice and sea salt. It’s ready to serve, refrigerate or freeze for another day.
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
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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Slow Cooker Beef Bone Broth
Beef bone broth easily made in the slow cooker with veggies, vinegar, garlic, ginger and lemon.
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)
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:
- 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.
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?
Calories are from the sugar in the carrots and onions. Roasting at 400 forces the fat and adds a different level of flavor.
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!