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Beef Bone Broth

Beef Bone Broth

5 from 2 reviews
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  • 2 lbs beef marrow bones
  • splash of white wine only use for parboiling the bones
  • 1 medium white onion chopped
  • 2 bay leaf
  • 2 inch ginger cut in half
  • 1 celery stalk chopped
  • ½ tsp whole black peppercorn
  • ½ tsp sea salt
  • 1 tbs Apple Cider Vinegar


  • Bring the bones to a boil in a saucepan filled with water and a splash of white wine and then dump out the water (this helps rid of bone smell).
  • Rinse the bones with water and then put them into a crock pot.
  • Add your other ingredients and add enough water to barely cover the bones. Put the crockpot on low and cook for 10-48 hours. (I cooked for 45 hours). Check on your broth occasionally and if the water level drops below the bones, just add more.
  • Strain the broth, put it in a container and let it cool. Once cool, put it in the fridge, and after several hours, skim off the fat.
  • Warm it up and drink it, use it in a recipe or store it in the freezer.
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