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If you’ve tried my Whole Slow Cooked Chicken and Bone Broth, then my Beef Bone Broth should be next on your list! This Beef Bone Broth tastes great and can be used as a base in so many recipes. Or you can drink it for electrolytes, gelatine and collagen as well as a host of other benefits.
I originally made this in my slow cooker but after I got my new multicooker, I tried it in there on the pressure setting and got the best jelly ever! If you have an Instant Pot or similar, then I highly recommend using the pressure setting for this, otherwise a slow cooker will work great too!

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Beef Bone Broth

Homemade beef bone broth, the cheapest and tastiest way to enhance your recipes by using your own broth over store bought stock.

Course Drinks, Gravy, Sauce, Soup

Cuisine Gluten Free, Grain Free, Keto, LCHF, Low Carb, Paleo, Sugar Free

Keyword beef bone broth, beef stock, beef stock recipe, bone broth recipe, electrolytes, intermittent fasting, keto bone broth, keto recipes, lchf bone broth, low carb bone broth, low carb nikki, low carb recipes, paleo bone broth, weight loss recipes

Prep Time 5

Cook Time 3 55

Resting Time 20

Total Time 4

Servings cups

Ingredients

2 kg beef bones
1 carrot, roughly chopped
1 leek, roughly chopped
2 celery sticks, roughly chopped
1/4 cup apple cider vinegar
1 large bay leaf
1 tsp black peppercorns
1 1/2 tbsp salt

Instructions

Place beef bones in cooker. Cover with cold water and add apple cider vinegar. Let sit about 20 minutes. Add all other ingredients. Slow cook on low for 48 hours or pressure cook for 4-6 hours until bones can easily be broken with your fingers. Towards the end you might notice with some slow cookers the water level has gone down a bit. You can top this up with more hot water if you like. Leaving it may give you about 1 cup less of finished broth.
Skim out bones, if you like remove any meat to use in other recipes. Skim out large pieces of vegetables and strain broth using cheesecloth to get out all the ‘bits’ into a large bowl. You can also use a regular strainer but you will end up with some ‘bits’ in your broth. I do this quite a lot when I’m feeling lazy and find it fine to drink.
Chill your bowl of broth in the fridge or freezer so the fat settles and hardens at the top. Skim off the fat, don’t worry if there are some tiny pieces still in there, it doesn’t have to be perfect. Some people choose to leave in the fat and prefer it for drinking. Others skim it but reserve for cooking.
Store your broth for future use. I store mine in small containers in 1 cup amounts in the freezer. Then I defrost a cup at a time for recipes or drinking. Your broth may be jelly or liquid, the bones used, cooking process and quality of your cooker will all effect the resulting broth.