Bone broth has incredible nutritional benefits and is best known for improving digestive health. Make a big batch of this bone broth recipe and store in the refrigerator to drink anytime or use as a base for your favorite soups and savory recipes.


If you ask me what type of soup I drink on a regular basis, I would tell you it’s bone broth. It’s a staple in Chinese cuisine, and recently it’s been gaining popularity in Western culture because of the nutritional benefits.

Animal bones contain high levels of a protein called collagen. Now since we can’t digest bones, we need to extract the nutrients through a long cooking process that breaks down the collagen into a more digestible form called gelatin. It’s this gelatin that contains amino acids that help improve overall digestive health and helps detox the liver.

I’ve shared an ultimate homemade broth guide before. However, since I found a place selling decent beef bones here in Austin, I thought I’d show you how to make beef bone broth at home step by step. If you go to a local butcher in your area, with just a few simple ingredients, you can easily make this superfood at home with a slow cooker. Here’s how. 

First of all, if possible, buy grass-fed organic bones from your butcher. Only a healthy animal will have healthy bones and make a nutritious broth. I get a nice mixture of oxtail, knuckles, short ribs and neck bones.

Preparing the broth is easy. Just roast the bones in the oven, chop up flavorful aromatics and let the slow cooker do all the work!

After 12-24 hours of simmering just strain, let cool and put into jars. To use, skim the accumulated fat off the top of the container and simmer until warm.

Easy as that! Delicious, savory and nutritious bone broth.

P.S. I’ve written an extensive guide on pretty much everything I know about bone broth. Grab a cup of bone broth and give it a read here.

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Beef Bone Broth Recipe

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  • Author: Sharon Chen
  • Prep Time: 15 minutes
  • Cook Time: 23 hours 45 minutes
  • Total Time: 24 hours
  • Yield: 4 quarts 1x
  • Category: Bone Broth, Soup
  • Method: Slow Cooker
  • Cuisine: Chinese
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Organic beef bone broth made in a slow cooker.


  • 34 pounds of mixed grass-fed beef bones (marrow bones, oxtail, knuckles, short rib, etc.)
  • 2 medium onions, chopped
  • 2 medium carrots, chopped
  • 3 celery stalks, chopped
  • 2 bay leaves
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon peppercorns
  • 810 cups water (or enough to cover ingredients)


  1. Heat oven to 400°F.
  2. Place the mixed bones in a roasting pan in a single layer and place it into the oven. Roast the bones for 30 minutes. Turn bones over and roast another 30 minutes.
  3. While the bones are roasting, chop the onions, carrots, and celery. You are going to discard these after long hours of cooking, so a rough chop works great!
  4. Place roasted bones, chopped vegetables, bay leaves, apple cider vinegar and peppercorns in a 6-quart crockpot. Cover completely with water.
  5. Cover and cook on low for 24 hours. Add water as needed to keep all the ingredients covered in water and periodically skim the foam off the top of the pot.
  6. After 24 hours, the broth should be a dark brown color.  Discard all solids and strain the broth through a fine mesh strainer into a large bowl. Strain once more through cheesecloth to remove any remaining particles if desired.
  7. Ladle the bone broth into Mason jars and let it chill to room temperature. Bone broth can be stored in the fridge for up to two weeks or frozen for future use. Before using, skim off the accumulated fat on the surface.


  • Serving Size: 1 cup
  • Calories: 133
  • Sugar: 1.1g
  • Sodium: 155.8mg
  • Fat: 7.8g
  • Carbohydrates: 2.3g
  • Protein: 11.2g
  • Cholesterol: 31.8mg

About the Author

Sharon Chen is an Integrative Nutrition Health Coach, an author and a sous vide fanatic who believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she's on a mission to help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.