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.
Ingredients:
- 3-4 lbs. beef bones
- 1 yellow onion, quartered
- 1 head of garlic, cut in half
- 2 carrots, cut into pieces
- 2 celery ribs, 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:
Sarah’s 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.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Sharon says
You can re-use your bones two more times so don’t throw them away yet.
bc says
You don’t add any salt? Im surprised by this. When i use canned broth or buillon they always have a good amount of salt. Would i really use this later to make a soup without salt??
Sarah Olson says
I would add salt to taste.
Meghan says
Hi Sarah, other recipes call for bringing the broth to boil before simmering on low – is this necessary? I’m not sure what the advantage of this would be.
Sarah Olson says
I’ve never heard that. I think most stove top recipes are worded that way for any soup.
Linda says
What benefits do the lemon and ginger add to beef broth?
Sarah Olson says
They are for flavor so it doesn’t taste so flat. Plus, they are both good for your health.
Linda says
Thank you. I’ve tried the recipe today but haven’t tried to drink it yet. It did taste blah so I added thyme and turmeric but seemed greasy. Perhaps after I chill it and remove the fat it will be better.
Anonymous says
Can you pressure can the broth instead of freezing?
Sarah Olson says
I’m unsure if the recipe is safe to pressure can, I apologize.
Anonymous says
I have pressure canned bone broth for years with no issues.
Lesley says
I don’t have fresh ginger can I used ground ginger and if so, how much do I use?
Sarah Olson says
Ground ginger can be very strong, I would use just a 1/4 tsp.
Samy says
What is the ratio of bones to liquid?
Sarah Olson says
I don’t really ahve a ratio. I fill the slow cooker at least half way with bones and vegetables, then fill the slow cooker with water (not quite to the top).
Nataly says
Why does everyone discard the vegetables? Can I eat them like in a soup?
Sarah Olson says
Yes, that’s a great idea!
Elaine Allen says
Can you cook this quicker then the 12 hours?
Sarah Olson says
Yes, you can turn it on high for half the time.
Didi says
Haven’t tried it yet but pulling all my ingredients together. Will love the aroma as it cooks.
On a side note. If you love feeding the birds, save the lard. Melt it and put it in a square dish. Just add bird seed and refrigerate till ready to use. The birds will thank you. Especially in the winter.
Beck & Bulow says
I’ve shared this recipe all morning after making it last night! It is soooo good it will be my go-to from now on!
Linda says
When you make bone broth on the stove I skim the scum off the top can you do this when cooking in the crockpot