Recipe: Beef Bone Broth


Mar 11
Beef Bone Broth, bone broth, beef broth

I love to make beef bone broth in the dead of the winter. Beef bone broth is such a great comfort food and the base for soups and gravies!

For those following the GAPS Intro, bone broths are a staple, so you need to have a lot on hand.

Certainly you can use chicken broth, made from chicken bones or chicken feet, but just for a change and also to get different nutrients and bone marrow, beef broth is key.

You might also like to read about the 3 super foods to improve bones and joints.

Using the bones and meat of grassfed animals is also important. The bones of cows that are raised on pasture have better nutrition than the bones of conventional cows raised in confinement lots.

It’s good to use a variety of beef bones for the broth, such as marrow bones, knuckle bones and some meat. I like to use a pound of oxtail, because it has both meat and cartilage.

The best place to source grassfed beef/bones is through your local Weston Price chapter. The chapter leader will be able to direct you to the most local farms in your area that raise their animals on pasture.

There may also be a buying club that you can join where you can purchase meat and other pasture raised products. If there is no local chapter close enough to you, you can source good, grassfed bones through some online stores.

Here is a fantastic online source for 100% pasture raised meat and bones.


Recipe: Beef Bone Broth

Beef Bone Broth, bone broth, beef broth
  • Author: Dr. Jill
  • Prep Time: 20 minutes
  • Cook Time: 12 - 72 hours
  • Total Time: hours
  • Yield: 3 - 4 quarts 1x



2 pounds beef marrow bones and a knuckle bone, preferably grassfed
2 pounds beef meaty bones (I used oxtail), preferably grassfed
34 whole carrots, unpeeled and whole
34 stalks celery, whole
1 onion, unpeeled, cut in half or whole
4 heads of garlic unpeeled (optional)
2 bay leaves (where to buy herbs and spices)
1/2 teaspoon black peppercorns
1/4 cup apple cider vinegar (less if you hate the taste of vinegar like I do) Organic Raw Apple Cider Vinegar Unfiltered – 16 oz – Liquid
Bunch of fresh parsley


  1. Place the bones and meat in a large roasting pan
  2. Roast in a 375º F oven for 15 minutes or until browned on top
  3. Flip the bones and the meat and brown for another 15 minutes
  4. Place the browned bones in the pot with the vegetables and seasonings and fill with water leaving at least one inch from the top
  5. Pour in the vinegar. Some instructions say to leave bones sitting for one hour before you turn on the heat – I’m too impatient for that
  6. If using the top of the stove, bring to a boil and quickly lower to a simmer
  7. If using a crock pot put on low and this will keep it at a perfect temperature
  8. For both methods, remove any scum off the top when it appears
  9. For the last hour of cooking, place the bunch of parsley into the broth
  10. Bone broth may be cooked from 12 – 72 hours. I cooked mine for 24
  11. Remove from the heat and carefully remove the bones with some tongs. At this point I usually remove the marrow and eat it with salt.
  12. Pour the broth through a sieve into another pot to cool
  13. Put the bones and everything in the sieve back into the pot and fill with water again. You can reuse these bones a second time. Some people say 3 – 4 times but I have never tried that.
  14. When the broth is cooled fill the mason jars, cover and refrigerate. They can stay for 1 -2 weeks in the refrigerator as long as there is a layer of fat on top. This protects and seals it.
  15. Freeze some in smaller containers for use in soups and stews

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How to find your local Weston Price Chapter

If you prefer to buy bone broth:

Where to buy broth made from the bones of grassfed animals







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