Beef Bone Broth in the Crockpot

howto make bone broth

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Cooking beef broth yourself is the best way to make it if you want to end up with a high quality broth which is really versatile. This recipe is wonderful.


  • 4 lbs (1800g) beef marrow and knuckle bones
  • 3 onions, chopped
  • ½ cup (125ml) vinegar
  • 3 celery stalks, chopped
  • 3 carrots, chopped
  • 4 quarts (4 liters) cold water
  • 3 lbs (1350g) meaty neck or rib bones
  • 1 bunch parsley
  • 1 teaspoon crushed, dried green peppercorns
  • 1 calf’s foot, chopped (optional)
  • 3 sprigs fresh thyme, tied together


  1. Put the marrow bones and knuckle, as well as the calf’s foot (if you are using it) in a big pot with the vinegar and cover with cold water. Let them stand for an hour.
  2. Meanwhile, roast the meaty bones at 350 degrees F in the oven.
  3. When they are nice and brown, add them to the pot with the marrow bones and knuckle.
  4. Add the vegetables to the pot too. Pour the fat out of the roasting pan, add cold water to the pan and heat it over a high flame, poking at the stuck on bits with a wooden spoon until they come loose.
  5. Tip all this liquid into the pot, adding more water if you need to, to cover the bones. The liquid should not be any higher than an inch from the top of the pot.
  6. Bring the beef broth to a boil and remove the scum from the top with a spoon.
  7. Turn down the heat and add the peppercorns and thyme.
  8. Boil the broth for between 12 and 72 hours.
  9. Add the parsley and simmer for another 10 minutes.
  10. Remove the bones with a slotted spoon or tongs and strain the beef broth into a big bowl.
  11. Let it cool in the refrigerator, and then remove the congealed fat, which will rise to the top.
  12. Transfer the beef broth to smaller containers, use what you need and freeze the remainder.


  • Beef broth is better when you make it yourself, and it is especially tasty if you use a selection of vegetables and herbs, as well as beef bones. Feel free to throw in any vegetables past their prime, because these are fine for adding flavor to homemade broth.
  • The finished broth will be dark brown. Imagine how meaty it smells and how wonderful it tastes. Use the broth to make French onion soup or another beefy dish, or simple enjoy it as an appetizer or savory beverage.

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