This is the best beef bone broth I have ever had. It in no way compares to boxed bone broth. If you make this, you will never be able to go back to the store-bought kind again. You have been warned.

Beef Bone Broth Recipe
Based on Epicurious’s recipe
will make about 6 cups

2.5-3lb assorted beef bones*
2 large carrots, cut in large pieces
2 leek middles/tops** seperated
1 medium onion, quartered
6 cloves garlic, cut in half
2 stalks celery, cut in large pieces
2 bay leaves
2T black peppercorns
1T apple cider vinegar


  1. Preheat oven to 450*. Place the bones, carrots, leek middles, onion and garlic in the roasting pan. Cook for 20 minutes, toss/turn the bones so both sides get caramelized and toast for another 20 minutes.
  2. In a 6-quart stock pot add celery, leek tops, bay leaves, peppercorns and vinegar. Put everything from the roasting pan in. Pour 4 cups of water into the roasting pan, using a wooden spoon, scrape up all the caramelization from the bottom of the pan (this is flavor that cannot be replaced), then pour into the pot. Do this 2 more times or until the bones are covered. It will be about 12 cups. 
  3. Bring to a boil, then a low simmer for 12-24 hours. If you need to put it away overnight, simply cool it down, put it in the refrigerator overnight and put it back to a low simmer the next day. 
  4. When you are done simmering, strain out the bones and veggies and let cool. You should be able to get all of the fat off the top with the back of a large metal spoon before you refrigerate. If you miss any it will be at the top when you take it out to use it, just skim off the fat before you reheat it. *Save the bones and veggies if you have time the next two days you can pour fresh cold water over and make what is called a second stock to really get the most out of your bones!

Use the broth within a few days of preparing it. The collagen that is broken down over the long simmer period makes this gelatinous broth incredibly nutritious, great for joints and skin! Beyond the skin and joints, bone broth is great for gut health and your immune system and has high quality protein. 

I wish I had a video of how this beautiful broth jiggles when you take it out of the refrigerator. I regret not taking more pictures of the process, but this is real life homeschooling a teenager, pre-teen and taking care of a one year old while pregnant. Sometimes the pictures get overlooked! -I have added the jiggle video from my most recent batch to my instagram if you have some time on your hands 🙂

I can’t wait to hear how you enjoy this, whether sipping or in this incredible French Onion Soup!

However you do it, do it in good health!

* I never buy beef bones. When we enjoy our Good Ranchers steaks or we have beef ribs… I simply save up the bones in the freezer until I have at least 2.5lbs. Then it’s time to make the world’s best French Onion Soup :).

** I also save leeks in the freezer. When I use leek whites, I save the remainder in the freezer. I  cut them in half, roast the middles and throw the green tops into the broth. 

About Julie Parkis

About Julie Parkis

Mom, MBA, Yogi, CIA grad and food enthusiast looking to share knowledge of food/cooking and general wellness information.

I am happiest in the kitchen with people who love food as much as I do!



  1. French Onion Soup Recipe | Home Away Cafe - […] best thing about it is the smell of the house the day before while preparing the broth and the…
  2. Low-Tox Hosting Tips | Home Away Cafe - […] market. We make the steaks, save all of the bones and after I have at least 2.5lb of bones…

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