Add nutrition to your soups naturally with this slow cooker beef bone broth recipe. Bone broths have been used across many cultures throughout history, and for good reason! Read on to learn more.
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What Is Bone Broth
Beef bone broth is what the name indicates; a liquid made primarily of beef bones. Bones combine with vegetables and optional herbs for flavor then slow simmer in water over a long period of time to extract nutrients. Beef bone broth is full of protein, collagen, vitamins and trace minerals. Beef and chicken are the most common types of bone broth.
Benefits of Bone Broth
There are many benefits to bone broth, including:
- Improved sleep
- Healthy joints + skin
- Reduced inflammation
- Better immune response
- Improved digestive health
- Anti depressant properties
- Weight loss + better body composition
What Types of Bones Can I Use For Broth?
I typically get large marrow bones from a butcher, however, any type of bone will work. If I’m saving bones from previously cooked meals I simply add them to a gallon sized freezer baggie and store them in the freezer until I have enough to fill the slow cooker.
How to Make Beef Bone Broth in Slow Cooker
Be sure to print and save this recipe at the bottom of this post!
Bone broth can be made from any type of bone but in this article I will be referring to broth made from marrow bones. If you are using bones that have already been cooked (for example, steaks on the grill), you can skip the broiling step.
Broil Bones
Broiling is key for a rich, flavorful finished broth. Turn your oven on the high broil setting and place marrow bones on a baking sheet with spacing between bones.
Broil each side for 3-5 minutes, depending on your oven rack placement. You want them browned, not burned.
Add Ingredients to Slow Cooker
Add broiled bones, onion, carrots, celery, peppercorns, apple cider vinegar and water to slow cooker. Cover and cook on low at least 12 hours.
Strain
Using a slotted spoon, remove large pieces from the slow cooker. If marrow is still in tact you can use the bones for a 2nd batch of broth. If not, discard.
I find the easiest way to strain the broth is to place a fine mesh strainer over a canning funnel directly into a glass jar. Carefully ladle the broth into the jar. For a clearer broth, place a cloth over the fine mesh strainer and strain into a large bowl. Squeeze the sides of the cloth against the strainer to get the juices out.
Add Final Seasonings
Once straining is complete you can add sea salt to taste and your broth is done! Freshly grated turmeric can also be added to beef up the anti-inflammatory properties. No pun intended 😉 You can now refrigerate and enjoy!
How to Use Bone Broth
A typical question I get from someone making bone broth is.. do you keep the fat or skim it? The choice is entirely up to you! However, if I plan to drink the broth I will skim the fat because drinking it upsets my stomach. The fat can be discarded or saved and used for frying something on the stovetop. When I make broth to be used in homemade soups I keep most of the fat for flavor. Try it both ways and see what your preference is!
Equipment Needed
- Slow Cooker
- Slotted Spoon
- Canning Funnel
- Cloth for Straining, optional
- Wire Strainer
- Large Bowl, optional
- Glass Container for Storing
Once you try this beef bone broth recipe I’d love for you to come back and rate it 5 stars! You can also tag me on Instagram @crimsonstonehome
Beef Bone Broth in the Slow Cooker
Equipment
- Slow cooker
- Glass or plastic containers
- Canning funnel
- fine mesh strainer
- Flour sack cloth optional
Ingredients
- 5 LBS Beef bones preferably marrow bones
- 1 Yellow onion halved
- 2 Carrots halved
- 2 Stalks of celery halved
- 3 Whole peppercorns
- 3 TBSP Apple cider vinegar
- Filtered water
- Sea salt to taste
Instructions
Prepare
- Preheat oven to broil on high. Space beef bones on baking sheet and broil each side 3-5 min.
- Add bones to slow cooker along with the onion, carrots, celery, peppercorns and ACV. Cover with filtered water, leaving 1 inch of space from the top of slow cooker. Don't overfill or there will be spillage.
- Cover and cook on low for at least 12 hours. Sometimes I go up to 15 hours, depending on when I will be able to strain it.
Strain
- Using a slotted spoon, discard large pieces. If the marrow still looks in tact you can do a 2nd batch of broth with them.
- Place funnel in a clean glass jar. Place fine mesh strainer over the funnel. Carefully ladle the broth into the strainer. *Note: for a clearer broth, place flour sack cloth over the fine mesh strainer to catch smaller bits. This is easier if done over a large bowl vs. the glass jar.
- Add sea salt to taste.
- Refrigerate immediately. If planning to drink the broth, skim the fat layer off. If using in soups you can keep it for flavor!
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