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    » Home » Recipes » Broth Recipes » Beef Bone Broth

    Beef Bone Broth

    Posted: Jun 24, 2009 · Updated: Jul 8, 2019 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    Beef stock - especially homemade beef stock is remarkably easy to prepare especially using this tried-and-true classic beef stock recipe.   You don't need purchased beef base to prepare a decent beef stock any more than you need those hateful little granules of chicken bouillon to prepare a chicken stock.   Just a lazy Saturday around the house, some soup bones and vegetable scraps are all that this beef stock recipe requires.

    While we mostly use chicken bone broth in our home, from time to time we mix it up by also preparing a good beef stock.   The beef soup bones usually arrive in little paper packages from our meat CSA or for free at the farmers market.   In this beef stock recipe, we couple those beef soup bones with leftover vegetable scraps - you know, the odds and ends of onions, the peelings from carrots and celery leaves.   The inexpensive bones coupled with the vegetable scraps makes this beef stock recipe remarkably inexpensive to prepare.

    A long cooking time provides ample opportunity for the wholesome nutrients present in the beef soup bones to leach out and into the water.   The resulting beef stock is rich in nutrients - particularly minerals like calcium.   It is also a rich source of gelatin and glucosamine chondroitin.   You can read more about the benefits of bone broth.

    Rate this Recipe
    8 servings (2 quarts)

    Beef Bone Broth

    Roasting the bones in advance gives a deep, rich flavor to this homemade beef bone broth.
    Prep Time1 hr
    Cook Time12 hrs
    Total Time13 hrs
    Print Save RecipeSaved! Click to Remove Ads

    Ingredients

    • 5 pounds beef soup bones
    • 12 cups water
    • ½ cup red wine
    • 2 bay leafs

    Instructions

    • Heat the oven to 400 F.
    • Roast the bones at 400 F for about an hour until the bones are well-browned and fragrant. Drain off any fat.
    • Place the roasted in a large stock pot, and then pour in the water and red wine. Then drop in the bay leafs. Bring it all to a boil over medium-high heat, and then immediately turn down the heat to low. Simmer the bones 12 - 14 hours, skimming off any foam that rises to the surface of the broth as it cooks.
    • Strain the stock, and serve immediately or pour into jars, seal tightly, and store in the fridge up to 1 week.
    Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.

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    Reader Interactions

    Comments

    1. David Hill says

      October 19, 2016 at 7:29 am

      Can venison bone be used in place of beef? Also, can the spine be used to make the bone broth?

      Reply
      • Jenny says

        October 23, 2016 at 5:57 am

        Hi David,

        I haven't used it. In a culinary sense, it should work fine; however, various hunters have expressed concern over using venison spine and the potential of chronic wasting disease.

    2. vb says

      January 20, 2016 at 7:31 pm

      I've just heard that beef stock (and broth) made from non organic bones is very likely to be heavily lead loaded
      Does anyone know any different ? and also would grass fed beef bones (non organic) be exempt from lead ?

      Reply
      • Jenny says

        January 21, 2016 at 3:41 pm

        Hi, no, you heard wrong. There was a study on lead in broth and stock made from ORGANIC chicken (not beef, not conventional) that found higher concentrations of lead in broth and stock than in plain tap water. Researchers only tested the broth and stock made from chickens from a single farm, who may have gotten lead in their soil, bedding, feed or water. Source your food well, and don't sweat it.

    3. Diana McKnight says

      January 17, 2016 at 3:27 pm

      Where do you get the bones from? Do you go the meat department and ask the butcher for 5-6 lbs of beef bones? I'm not sure if it is going to be worth it!

      Reply
    4. Diana says

      October 14, 2015 at 4:34 pm

      Is filtered water critical? If so, why? thank you

      Reply
    5. Wendy says

      January 09, 2015 at 4:38 pm

      Can this stock be canned? Or is it too thick?

      Reply
    6. Josefina says

      January 09, 2015 at 9:20 am

      Can you recommend a particular stock pot, one that isn't too expensive?

      Reply
    7. Annie Berrol says

      December 29, 2014 at 10:31 pm

      So what about marrow bones? I don't think those questions have been answered here. I roast the bones first, then remove the marrow and eat it up, then cook the bones at slow simmer for a very long time. Seems to work out quite well, and there is less useless fat to skim off--useless because I don't cook with beef fat.

      This is a beautiful blog!

      Reply
    8. aurah says

      November 14, 2014 at 2:52 am

      Thank you so much for your wonderful work! Do you have a guess on how long to cook venison bones? Also, I like to pressure can up my stock to use year-round, as we only get deer in the fall. I'm curious about the effect of canning on nutritional value...what do you think or can you point me to any info? Thanks again!

      Reply
      • Amy S says

        January 03, 2015 at 1:12 am

        I received an All American pressure canner for Christmas. In their manual, it says "Do not use deer bones" for making stock. I don't hunt or eat venison, so I asked my brother why. He said that deer in some areas have a particular disease that is present in the bones and it isn't killed by cooking. The disease hasn't been found where I live, but why risk making your family sick?

      • Jane Amiotte says

        May 29, 2017 at 2:06 pm

        Chronic Wasting disease is what affects the deer and elk.

    9. ERIN POE says

      May 10, 2014 at 3:58 pm

      I really want to try this can you tell me a little more about how long the broth will last in mason jars? I have not tried making my own yet but this sounds amazing!

      Reply
    10. Jodie says

      May 02, 2014 at 4:12 am

      Question, why do you think my bone broth did not gel? I cooked it in my crockpot after the roasting with carrots, onion, mushrooms, celery, garlic and I cooked it for 2 days on low. It was very bubbly, my crockpot doesn't seem to really have a low, it is a 6 qt size. I used 4 lbs of marrow bones and 1 lb of beef rib bones. I used 2 tablespoons of apple cider vinegar like the recipe called for, but the bones did not get soft and the broth did not gel. I was very disappointed. Any suggestions about what I did wrong? Please email me the answer if you have one. tysm

      Reply
      • Jenny says

        May 03, 2014 at 1:51 am

        It could be that it took too long, too high. Generally, I make beef stock on the stove as with this recipe.

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