Slow Cooker Beef Bone Broth
Slow cooker beef bone broth is a nourishing and nutrient-dense kitchen staple that everyone should know how to make! This recipe makes it easy.
What is beef bone broth?
Homemade beef broth is nothing like boxed broth. Beef bone broth is a rich and nutrient-dense broth made from simmering beef bones with veggies, low and slow to draw out the collagen and produce an incredibly rich flavor!
As a mom with Hashimoto’s disease, I’m always trying to add nutrients to my diet, and recipes like my whole chicken bone broth and this beef broth are among my favorite ways to do so. It’s easy, high-impact, and you can use it in a myriad of recipes like soups, stews, sauces, or even drink it alone!
What’s the difference between beef bone broth & beef stock?
The key difference between bone broth and stock is time. Though the ingredients are similar, beef stock is simmered for 6-8 hours or less, whereas beef bone broth simmers for 24 hours. Both are suitable for cooking, with beef stock having a milder flavor.
Beef stock still yields rich flavor and benefits, but the lower cook time doesn’t draw as much flavor, or pull as many nutrients as beef bone broth. The longer cook time of bone broth helps to extract extra nutrients, adding to the benefits!
What are the potential benefits of drinking beef bone broth?
- Bone broth is protein-rich. With roughly 8-10 g of protein per cup (source) bone broth is a great way to boost your protein.
- Calcium, magnesium, and other minerals (source). These are all essential minerals that support bone health!
- Bone broth can potentially support the gut and alleviate inflammation (source).
- Skin benefits. My grandma is 87, and she has the most amazing skin! She lives in Budapest, Hungary and my mom recently sent me this photo of her eating soup and I asked what in the world her secret was for incredible skin. And there it was, right in the photo! Bone broth is indeed rich in collagen to support our skin (source). So, this photo may be anecdotal evidence, but I will still take a bowl of soup over Botox any day!!
Recipe Ingredients
- Meaty soup bones. I buy soup bones from a local butcher. You’ll want to make sure you buy bones that have a decent amount of meat for added flavor!
- Mixed vegetables and herbs. I find it best to collect vegetable scraps during the week like carrot tops, onions, etc. and use the in my broth.
- Water and apple cider vinegar.
How to make Beef Bone Broth
Step one. Sift the coconut flour, tapioca starch, and baking soda together until they are well combined. Stir in the garlic and herbs.
Step two. Cut in the palm shortening, olive oil and apple cider vinegar.
Storage options
- Freeze. Allow the broth to fully cool before freezing in souper cubes before shrink wrapping in a vacuum sealer to avoid freezer burn. You can freeze it for up to 3-6 months.
- Store in glass. I love to use these glass jars to store my bone broth in the fridge for up to 5 days.
How do you use beef bone broth?
- Use it in pot roast (like my french onion pot roast)
- Use it as the soup base in beef stew
- Drink it in a mug!
Slow Cooker Beef Bone Broth
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Ingredients
- 2.5-3 lbs meaty soup bones, short ribs, knuckle bones, marrow bones, etc
- Salt and pepper
- 3 cups vegetable scraps, onion, carrots, celery, parsnips
- 2 tbsp fresh herbs, rosemary, parsley, thyme
- Water
- 1 tbsp apple cider vinegar
Equipment
Instructions
- Preheat the oven to 400 F and line a baking sheet with parchment paper. Season your soup bones with salt and pepper and transfer to the oven. Bake for 15 minutes or until lightly browned. Remove from the oven.
- Transfer the bones to the slow cooker along with the vegetable scraps, herbs, and apple cider vinegar. Cover with water (enough to cover the bones and vegetables)
- Place the lid on the slow cooker and cook on low for 24 hours.
- Using a fine mesh strainer, carefully strain the broth. Allow to cool before storing in the fridge or freezer, and using in soups, stews, pot roast, etc!
Notes
- Freeze for 3-6 months. Allow the broth to fully cool before freezing in souper cubes before shrink wrapping in a vacuum sealer to avoid freezer burn.
- Store in glass for 3-5 days. I love to use these glass jars to store my bone broth in the fridge.
