Simple slow cooker beef bone broth (easy recipe)

What is bone broth?

Bone broth is a nutrient-dense, flavoursome broth made by simmering animal bones and connective tissues with water, vegetables, herbs, and sometimes spices for an extended period. The prolonged cooking process breaks down the bones and connective tissue, releasing beneficial nutrients, such as collagen, gelatin, amino acids, minerals (like calcium, magnesium, and phosphorus), and other compounds that are thought to have various health benefits. This easy homemade bone broth recipe utilises beef bones (ideally with bone marrow), but you can also add other leftover bones to reduce waste and produce a larger batch.

What are the benefits of beef bone broth?

Beef bone broth has been used for centuries in many cultures, and has only recently gained popularity in western countries for its potential health benefits, including:

1. Nutrient-dense: It’s packed with vitamins and minerals like calcium, magnesium, phosphorus, and potassium, which are essential for bone health and overall wellness.
2. Collagen: Bone broth is rich in collagen, which may support skin elasticity, joint health, and gut health.
3. Amino acids: It contains beneficial amino acids such as glycine and proline, which can help with muscle and connective tissue repair, and immune system function.
4. Digestive health: The gelatin in bone broth may support gut lining integrity, which can help with digestion and reduce issues like leaky gut.
5. Hydration: Bone broth is a good source of hydration.
6. Anti-Inflammatory: Some compounds in bone broth may help reduce inflammation in the body.
7. Versatility: It serves as a nutritious base for soups, stews, and sauces, enhancing flavor and nutrient density in meals.

Chicken v beef bone broth

Both chicken and beef bone broth offer unique benefits and flavours. Beef bone broth is typically richer in collagen, making it great for joint and skin health, and it has a deeper, robust flavor ideal for hearty dishes. It also contains higher levels of minerals like iron and zinc. Chicken bone broth, however, is lighter and contains less fat, and is often associated with immune-boosting properties, making it particularly comforting during cold and flu season. It’s versatile for soups and lighter meals. 

I personally go between the two for depending on what I am using them for. I generally use beef bone broth to make richer meals like stews, hearty soups, red meat-based dishes and asian soups. I use chicken bone broth for meals such as risotto, lighter soups such as chicken soup, and for drinking on it’s own. Ultimately, the choice between the two often comes down to personal taste and specific health goals. Check out my nourishing chicken bone broth recipe here.

What kind of bones are best for making beef bone broth?

The type of bones you choose to make bone broth is important, as you want to extract as much nutrition and flavour from the bones as possible. These are some excellent bones to use:

• Marrow bones: Rich in fat and marrow, add a creamy texture and deep flavour.
• Knuckle bones: These contain a lot of collagen, which helps create a gelatinous broth when simmered for a long period of time.
• Oxtails: Oxtails are meaty bones and create a rich bone broth, along with plenty of collagen.
• Shank bones: These bones are often meaty and provide good flavour and nutrients, particularly when cut into pieces.
• Soup bones: These are typically sold in grocery stores and can include various cuts of bones with meat and connective tissue.

I like to use beef bones as the main component, but will add in a mixture of bones that we have saved from meals including lamb and chicken bones. It is best to remove as much meat as possible from these bones before using them to make beef bone broth.

How to store beef bone broth

If you’re like me, then you prefer to make large batches of things that take up a bit of time. This makes it much easier than making small batches more often. I especially find that with beef bone broth, the clean up can be a bit daunting, as the broth creates a fattier product than chicken bone broth. While this is not a big deal, it can make the clean up process a little longer.

When making large quantities of homemade beef bone broth, I like to decant the broth into a number of jars as well as some ice cube trays. This enables me to pull the desired size portion out of the freezer at a time. This leads to much less waste and less pressure to use up a large quantity before it goes bad.

I prefer to avoid plastic containers in general, but you can use these if this is what you have. It is best not to add hot liquid to plastic or heat any food in plastic as this releases toxins into your food.

What kind of vegetables can you add to beef bone broth?

Adding vegetables to beef bone broth enhances its flavour and nutritional value. Here are some suggestions for vegetables to add to your broth, just remember to strain out the solids before storing or using the broth in cooking.

Onions: They add sweetness and depth of flavour to the broth. You can use whole, halved, or quartered onions. I personally remove the skin but you don’t have to.

Carrots: These contribute sweetness, colour and additional nutrients such as potassium, vitamin A and antioxidants. Cut them into large chunks for easy removal later. I like to use large carrots from my garden that aren’t great for eating.

Celery: Adds a savory, aromatic flavor. Use the stalks and/or the leaves, cut into large pieces.

Garlic: Whole or smashed cloves can infuse the broth with rich flavor, just be mindful of what you would like to use the beef bone broth in and whether you would like a garlic flavour or not.

Mushrooms: Varieties like shiitake or button mushrooms add umami flavor. I personally like to add dried shiitake to my beef broth.

Leeks: They provide a mild, onion-like flavor and can be added whole or chopped. Make sure to check between the leaves for dirt as it likes to get stuck here.

Herbs: Fresh or dried herbs like thyme, parsley, and bay leaves add additional flavour. Just be mindful that adding certain herbs may make the bone broth less versatile. For example, adding star anise and ginger may limit you to using the broth in asian cooking. Similarly, Italian herbs may limit the use of your broth to Italian style dishes. You can always add herbs later depending on the chosen style of meal you are making.

Peppercorns: Whole black or mixed peppercorns can add spice, I like to use whole peppercorns rather than cracked pepper.

How to save money when making bone broth at home

Store-bought broth is quite expensive, but making your own bone broth can be cost-effective, especially if you follow these additional tips to save money:

1. Use leftover bones: Save bones from meals, such as roasted chicken or beef dishes. Store them in the freezer until you have enough for broth (make sure to remove as much meat as possible.
2. Buy bones in bulk: Look to make bulk purchases at local butcher shops or farmers’ markets. They often sell bones at a lower price, especially if you ask for scraps or less popular cuts. I personally add bones to our quarterly beef box order. These are grass-fed beef bones from a farm just up the road, ethically and lovingly grown. The producer is happy to either throw in some bones for free or charges a very low price, as these would normally be a waste product.
3. Utilise vegetable scraps: Save vegetable scraps like onion peels, carrot ends, celery tops, and herb stems. These add flavor and nutrients without additional cost. You can save up vegetable scraps in a bag in the freezer to use when ready.
4. Grow your own fresh herbs: This is just a general life tip – buying herbs is sooooo expensive, but growing your own is one of the easiest, cheapest and most rewarding additions to your garden. Start with simple herbs like parsley, thyme and oregano.
5. Use a slow cooker: A slow cooker can be more energy-efficient than using a stove for long simmering times. It also allows you to make broth while you’re busy with other tasks.
6. Use a pressure cooker: Using a pressure cooker is even better, as this appliance is able to make bone broth in a fraction of the time as both stove top and slow cooker methods. I don’t have a pressure cooker (yet), but if I did, this would be a go-to for me.
7. Cook large batches: Making a big batch of broth and freezing portions in containers, glass jars or ice cube trays can reduce the number of times you need to make bone broth, thus reducing energy use and saving time in the kitchen. 
8. Don’t waste the bones: After straining, you can reuse the bones and veggies for a second batch. While the second broth may be lighter, it can still provide flavour and nutrients.
9. Save the meat and vegetables for pets: This depends on what type of vegetables you use, but I like to strain off the broth and save the carrots and any meat for our doggo, she loves it!

How to make simple slow cooker beef bone broth

Roast bones and add to the slow cooker

To make homemade beef broth, I start by removing any excess meat from the beef marrow bones. I lay the bones in a roasting pan and drizzle with olive oil. Roast in a moderate oven for 30 minutes, which helps to enhance the flavour, render out some of the fat, and extracts more nutrients.

Once the bones are roasted, add to the slow cooker crock pot along with any other bones, chosen vegetables, herbs, apple cider vinegar, peppercorns and cover with filtered water. Apple cider vinegar (ACV) is very important in this recipe as it helps to break down and release collagen into the broth, extract minerals from the bones, and enhance the overall nutrient value.

‘Set and forget’ for 12-24 hours

Place the slow cooker on high for approximately two hours then turn to low and simmer for 12-24 hours. The longer the better, I think! I like to make bone broth in my laundry with the window open as it can create quite a strong ‘beefy’ (but pleasant) smell.

Allow to cool, then strain

Turn off the slow cooker and allow your bone broth to cool just enough to handle safely.

Decant the broth from the crock pot to another bowl or jug, sieving out the solids with a fine-mesh strainer. Pour the bone broth into containers, glass jars or ice-cube trays. I like to use a combination of mason jars and large ice-cubes. Make sure you leave plenty of head room in the jars or containers as the broth will expand as it freezers. Over-filling may cause glass containers to crack.

Label and store

Label your bone broth and allow to cool before storing in the freezer. Once the ice cubes are frozen, I place them in a zip-lock bag ready to pull out and use when needed. This bone broth can be stored in the freezer for up to six months, but we use it up well before that point!