Beef Bone Broth Recipe (Stove or Slow Cooker)
Roasting the bones in advance gives a deep, rich flavor to this homemade beef bone broth. We recommend ditching the apple cider vinegar you find in most recipes and using red wine instead. The wine provides the necessary acidity that vinegar offers, but with a greater depth of flavor. Black peppercorns, bay leaf and thyme round out the broth for something both nourishing and delicious.
Servings: 8 servings (2 quarts)
Calories: 49kcal
Equipment
- Rimmed Baking Sheet
- Parchment Paper
- Stock Pot
- Fine-mesh Strainer
Ingredients
- 5 pounds beef soup bones (such as neck, shin, and knuckle bones)
- 1 medium yellow onion (quartered)
- 4 ribs celery (coarsely chopped)
- 12 cups water
- ½ cup red wine
- 2 bay leafs
- 1 tablespoon black peppercorns
- 1 bunch fresh thyme
Instructions
Prepping the bones.
- Heat the oven to 400 F and line a rimmed sheetpan with parchment paper.
- Arrange the beef bones, onion and celery on the prepared sheet pan. Then, transfer them to the oven and roast for 1 hour or until the fat is rendered and the bones are well-browned.
Preparing the broth on the stove.
- Using a pair of kitchen tongs, dump the roasted bones, onion, and celery into a stock pot. Then pour in the water and red wine. Drop in the black peppercorns. Bring it all to a boil over medium-high heat, and then immediately turn down the heat to medium-low. Simmer the bones, uncovered, for 6 to 8 hours, skimming off any foam that rises to the surface of the broth as it cooks. Add the bay leaves and thyme, and continue simmering another 30 minutes.
Preparing the broth in a slow cooker.
- Using a pair of kitchen tongs, arrange the roasted bones, onion, and celery in the insert of your slow cooker. Pour in the water and red wine, and then add the peppercorns. Slow cook on low for 6 to 8 hours. Drop in the bay leaf and thyme, and continue cooking for a further 30 minutes.
Storing the broth.
- When the broth is ready, strain it through a fine-mesh sieve and pour it into mason jars. Seal tightly and store in the fridge for up to 1 week.
