Crockpot Beef Bone Broth

Crockpot Beef Bone Broth is truly a comforting delight that warms you from the inside out. Brimming with rich flavors, this homemade broth elevates any soup or stew, providing a robust foundation that store-bought options just can’t compare to. The slow-simmering process in the crockpot extracts every morsel of goodness from the bones while infusing the broth with depth and complexity that will have your taste buds singing.

As someone who discovered this recipe during a chilly winter looking for hearty meals, I can attest that there’s nothing quite like a steaming cup of bone broth to cradle your hands and nourish your body after a long day. With an irresistible savory aroma wafting through your kitchen, you’ll find yourself anticipating each sip. This easy, budget-friendly dish is the perfect answer to your cravings, whether sipped alone or used as a base for your favorite recipes. So, let’s dive in and discover how to create the ultimate Crockpot Beef Bone Broth!

Why You’ll Love This Recipe

• Simple & Quick: It only takes about 30 minutes of prep before the slow cooker does its magic for 12 hours.
• Irresistible Flavor: The deep, robust taste is guaranteed to enhance any dish you use it in.
• Eye-Catching Appeal: Glistening with fat and rich in color, this broth is visually appealing and a testament to your culinary skills.
• Flexible Serving: Perfect for sipping, cooking, or incorporating into a variety of recipes.
• Diet-Friendly Options: Naturally gluten-free and can accommodate various dietary preferences without hassle.

Ingredients You’ll Need

• 6 lbs soup bones (knuckles, femurs, oxtails): The star of the show! These bones are packed with collagen and flavor, perfect for creating a silky broth. Beef roasts or chicken bones can be substituted but will yield a different taste.

• 3 large carrots (roughly chopped): Carrots add natural sweetness and depth to the broth. Feel free to swap with parsnips for a unique twist.

• 3 stalks celery (roughly chopped): Celery brings an aromatic base and balances the flavors. You can use any other aromatic, like leeks or shallots, if preferred.

• 1 large yellow onion (peeled & quartered): Onions infuse the broth with a savory base. Red onions could work well too, adding a slight sweetness.

• 1 head garlic (sliced horizontally): Garlic imparts a deliciously rich flavor. Roasting it first enhances its sweetness.

• 3 ounces tomato paste: This ingredient adds depth and richness. You can substitute it with diced tomatoes, though the paste provides more concentrated flavor.

• ¼ cup olive oil: This fat helps in roasting the bones and vegetables, enhancing flavor. You can use avocado oil or melted butter as alternatives.

• 5 bay leaves: Bay leaves contribute a subtle earthy tone to the broth. Ensure to remove them before serving.

• 1 cup red wine: This aids in deglazing the pan, adding acidity and complexity. Feel free to replace with additional broth or apple cider vinegar for a non-alcoholic version.

• 2 tablespoon dried parsley: Parsley adds a fresh flavor to the broth. Fresh parsley can be used, but you’ll need to adjust the amount.

• 1 tablespoon dried oregano: This herb delivers a warm and slightly peppery flavor, perfect for enhancing the broth.

• 1½ teaspoon dried thyme: Thyme introduces an aromatic, earthy quality. Fresh thyme can work here as well.

• 1 tablespoon peppercorn: Whole peppercorns are ideal for spice without overwhelming the broth. You can use crushed pepper for a more assertive flavor.

• 2 tablespoon sea salt: This helps to enhance all the flavors in the broth. Adjust to taste during the cooking process.

• 3 quarts fresh water: Water is the base of your broth, so ensure to use high-quality filtered water for the best results.

• 2 tablespoon apple cider vinegar (optional): Vinegar helps break down the collagen in bones, making a richer broth. Even if you skip it, you won’t lose too much flavor.

How to Make Crockpot Beef Bone Broth

1. Roast the Bones and Veggies: Preheat your oven to 425°F (220°C). Arrange the defrosted soup bones in a deep roasting pan, scattering the roughly chopped carrots, celery, quartered onion, and sliced garlic around them. Generously brush the bones with 3 ounces of tomato paste on all sides, then drizzle everything with ¼ cup of olive oil. Roast for about 40 minutes, flipping the bones halfway through, until everything is beautifully browned and fragrant.

2. Deglaze the Pan: Once roasted, transfer the contents of the pan to a large crockpot. Use 1 cup of red wine to deglaze the roasting pan, scraping up any browned bits and infusing those delicious flavors. Pour the wine and pan juices into the crockpot.

3. Combine Ingredients: Mix in 5 bay leaves, 2 tablespoon dried parsley, 1 tablespoon dried oregano, 1½ teaspoon dried thyme, 1 tablespoon of whole peppercorn, 2 tablespoon of sea salt, and 3 quarts of fresh water. If using, add 2 tablespoon apple cider vinegar. Stir to combine.

4. Cook the Broth: Cover and bring the mixture to a boil on high for about 1 hour, then reduce the heat to low and let it simmer for a solid 12 hours. Remember to skim off foam that forms on the surface occasionally.

5. Strain the Broth: Once it has simmered, carefully use tongs or a slotted spoon to remove the bones and veggies from the crockpot. Strain the bone broth over a clean pot to remove any remaining bits, leaving you with a smooth liquid.

6. Cool and Store: After the broth cools, refrigerate it until the fat solidifies on the surface. You can then scrape this off and discard or save it for cooking.

7. Make a Second Batch: If you’re up for it, check my blog post on how to make a second batch with the same bones. Otherwise, you’ll yield about 4 pints of delicious broth with this recipe.

Storing & Reheating

To store, keep the broth in a sealed container in the refrigerator for up to a week. For longer storage, freeze the broth in portions for up to 3 months. Use airtight containers or freezer bags for best results, and remember to leave some space for expansion. When it’s time to reheat, warm it gently on the stove over low heat until steaming, topping it off with a splash of fresh water to rejuvenate its texture if needed, as it may thicken upon cooling.

Chef’s Helpful Tips

• Skimming the foam off while cooking ensures a clearer broth and removes impurities.
• Always cool the broth completely before refrigerating or freezing to maintain freshness.
• Use a variety of bones (including some with marrow) for added richness and depth.
• Remember, the longer the simmer, the richer the flavor—don’t rush this step!
• If you enjoy a more intense flavor, feel free to adjust the salt and herbs according to your taste preferences.

Crafting your very own Crockpot Beef Bone Broth is straightforward, but the rewards are endless. You not only create a nutritious base for your favorite soups and dishes but also fill your home with mouthwatering aromas that evoke feelings of comfort and contentment. Don’t hesitate to experiment with different seasoning adjustments to tailor the flavor to your liking. Enjoy nourishing yourself and your loved ones with this delightful broth!

Recipe FAQs

Can I use frozen bones for the broth?

Yes, you can use frozen bones! Just make sure to thaw them before roasting for better flavor extraction. If short on time, adjust your cooking time accordingly.

How can I enhance the flavor of my broth?

Experiment with different herbs and spices! Adding fresh herbs like rosemary or a hint of chili flakes for spice can elevate your broth. A splash of lemon juice just before serving can also brighten the flavors.

How do I know if my broth is good?

A well-made broth will have a rich, deep color and a fragrant aroma. It should taste savory and slightly tangy with a hearty mouthfeel. If it’s bland, consider adjusting the seasoning post-cooking.

Can I use this recipe for chicken broth?

While this recipe is specifically for beef broth, you can adjust the cooking time and ingredients slightly to make a delicious chicken broth. Use chicken feet or bone-in chicken parts for better flavor and adjust simmer time accordingly.

Crockpot Beef Bone Broth

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Crockpot Beef Bone Broth delivers a rich and comforting flavor while being simple to prepare. With savory ingredients like robust soup bones and fresh vegetables, this hearty broth is perfect for nourishing soups or sipping on its own. Enjoy the essence of home cooking with each warm bowl.

• Total Time: 13 hours 40 minutes
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

• 6 lbs soup bones (knuckles, femurs, oxtails)
• 3 large carrots (roughly chopped)
• 3 stalks celery (roughly chopped)
• 1 large yellow onion (peeled & quartered)
• 1 head garlic (sliced horizontally)
• 3 ounces tomato paste
• ¼ cup olive oil
• 5 bay leaves
• 1 cup red wine
• 2 tablespoon dried parsley
• 1 tablespoon dried oregano
• 1½ teaspoon dried thyme
• 1 tablespoon peppercorn
• 2 tablespoon sea salt
• 3 quarts fresh water
• 2 tablespoon apple cider vinegar (optional)

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Instructions

1. Preheat the oven to 425°F (220°C).
2. Arrange the defrosted bones in a deep roasting pan, and scatter the chopped carrots, celery, quartered onions, and sliced garlic around them.
3. Brush the bones with tomato paste, then drizzle olive oil over the entire mixture.
4. Roast in the oven for 40 minutes, flipping the bones halfway through the cooking time.
5. Transfer the roasted bones and vegetables to a large crockpot.
6. Deglaze the roasting pan with red wine, scraping up any browned bits, and pour this along with pan juices into the crockpot.
7. Add the remaining herbs, seasonings, a splash of apple cider vinegar (if using), and fresh water to the crockpot.
8. Bring the dish to a boil on high, then reduce heat, cover, and let it simmer on low for 12 hours, skimming any foam that surfaces.
9. After cooking, use a slotted spoon or tongs to remove bones and vegetables from the crockpot, then strain the broth into a clean pot.
10. Refrigerate the broth until the fat solidifies, then scrape off the fat to discard or save for later use.

Last Step:

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Notes

Make sure to use high-quality soup bones for the best flavor.
The broth can be made in batches; you can reuse the bones for a second batch of broth to maximize their flavor.
Store the finished broth in jars or containers in the refrigerator or freezer for future use.

• Author: Thomas
• Prep Time: 30 minutes
• Cook Time: 790 minutes
• Category: Soups
• Method: Slow Cooker
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 120
• Sugar: 1g
• Sodium: 600mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 25mg