Slow Cooker Beef Bone Broth

4.37 from 11 reviews

Slow Cooker Beef Bone Broth

This Beef Bone Broth is loaded with flavor and nutrients and easily made in a slow cooker. This bone broth recipe is great for sipping or as a base for soups, stews, sauces and to use as a cooking liquid. Cooking time: 1 hour to roast the bones + 18 to 24 hours in the slow cooker

Course Soup

Cuisine American

Keyword Beef Bone Broth, Bone Broth, Slow Cooker Bone Broth

Prep Time 5

Cook Time 16 30

Total Time 15 5

Servings servings

Calories 135kcal

Author Chef Kathy McDaniel

Ingredients

4-5 pounds beef bones
2 carrots, roughly chopped
2 stalks celery, roughly chopped
1 large onion, roughly chopped
5 garlic cloves
5 - 6 sprigs fresh parsley
2 - 3 sprigs fresh thyme
12 -15 whole black peppercorns
2 tablespoons apple cider vinegar

Instructions

Preheat the oven to 400 degrees Fahrenheit.
Place the bones in a baking sheet or roasting pan lined with foil or parchment paper. Roast for 1 hour flipping each bone once half way through the cooking time. Remove from the oven.
Place the roasted bones, carrots, celery, onions, garlic, parsley, thyme and peppercorns into a slow cooker. Add water to cover the bones and vegetables completely. Add the apple cider vinegar.
Set the slow cooker on low and cook for a minimum of 18 hours or up to 24 hours. Season lightly with salt if desired.
Strain the broth through a fine-mesh strainer over a large bowl or pot. Discard the solids.
Transfer the broth to multiple containers or jars and cool for about 30 minutes. Refrigerate for a few hours until the fat rises to the top and hardens. With a spoon scrape off the fat and discard.
Refrigerate the broth in air tight containers up to 4 days or freeze up to 6 months.
When cold, your broth may look a bit jiggly due to the gelatin from the collagen in the bones. When ready to use gently warm it up and it will return to its liquid form.

Notes

I usually do not add salt to my stocks. When ready to serve season to taste.

Nutrition