Go Back

Beef Bone Broth

Prep Time 10 mins
Cook Time 1 d


  • 3 pounds grass-fed beef soup bones I get mine from our milk farmer — ask around at farmers markets!
  • 1 onion coarsely chopped
  • 2 – 3 large carrot coarsely chopped
  • 2 – 3 celery stalks coarsely chopped
  • ¼ cup apple cider vinegar (since it is heated up I don’t worry about it being raw, but I do opt for organic)
  • filtered cold water


  • Roast the raw bones in a 400 degree oven for an hour.
  • Put the roasted bones, veggies, and ACV into your crockpot or oven roaster and fill with water to cover the bones by an inch-ish.
  • Let the mixture sit for 30 – 60 minutes. DO NOT TURN THE HEAT ON YET. This allows the vinegar to extract minerals from the bones.
  • Turn the crockpot on low or oven roaster at 200 – 225 degrees for 24 – 36 hours.
  • Strain the broth.
  • Store in the fridge up to 7 days, in the freezer 3 – 6 months, or deep freezer up to a year. Let the broth come to room temp before putting in the freezer. Leave the top off for 24 hours to freeze if you are storing in glass jars in the freezer to allow for expanding (or you will be very sad to see your cracked jar in a few days!).