Beef Bone Broth Recipe (Instant Pot, Slow Cooker, or Stovetop)

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Bone broths, like this Beef Bone Broth Recipe, might seem intimidating at first, but once you give it a try, you’ll wonder why you didn’t start sooner. Honestly, the idea of buying something that’s essentially a food scrap feels strange to me now. Chicken, vegetable, beef, fish, and even pork leftovers can all be transformed into rich, flavorful stocks that not only save you money but also provide nourishment along with great flavor.

Did you know that in some cultures, there’s always a pot of broth simmering on the stove, day and night? It’s a constant source of nutrition, adding depth to soups, stews, rice, quinoa, noodles, and so much more.

If you’re curious about making chicken or vegetable bone broth, stay tuned. I’ll be sharing step-by-step guides for those in upcoming posts!

What is Beef Bone Broth?

This beef bone broth recipe is a deeply nourishing liquid made by simmering beef bones—often with connective tissue, marrow, and sometimes meat scraps—over a long period to extract their nutrients and flavor. 

Unlike regular stock, which is typically simmered for a shorter time and used mainly as a flavor base, bone broth is all about unlocking the health benefits tucked away in the bones. The extended cooking time breaks down collagen into gelatin and releases minerals like calcium, magnesium, and phosphorus, making it incredibly nutrient-dense.

Beef Bone Broth Benefits

Beef bone broth isn’t just about flavor. It is a nutrient-packed powerhouse with benefits that go far beyond the kitchen. For starters, it is a gut health hero. The gelatin, which comes from the collagen in the bones, helps strengthen your gut lining and can work wonders for anyone dealing with digestive issues or leaky gut. And let us talk about joints and bones. Thanks to all the collagen, along with amino acids like glycine and proline, it is a natural way to support healthy cartilage and connective tissue. It is also loaded with essential minerals like calcium, magnesium, and phosphorus to keep your bones strong.

The benefits do not stop there. That same collagen can help your skin stay smooth and hydrated while giving your hair and nails a boost. Bone broth also supports your immune system with nutrients like zinc and amino acids, making it perfect for those times when you feel a cold coming on. On top of that, it helps replenish electrolytes like potassium and magnesium, which can support hydration after exercise or illness. And let us not forget glycine, an amino acid that promotes relaxation and better sleep.

With so many benefits in one pot, it is easy to see why beef bone broth has been a kitchen staple for generations. It nourishes your body while adding incredible flavor to everything it touches.

Tools To Make This Beef Bone Broth Recipe

Instant Pot, slow cooker, or a large stockpot.

Strainer or cheesecloth.

Jars or freezer-safe containers for storage.

How To Make Beef Bone Broth

Source Your Beef Bones

Start with high-collagen bones like marrow bones, knuckle bones, oxtails, and joints for a gelatinous broth. Check with your local butcher or reach out to nearby beef farmers for high-quality bones. I have had the best luck with local farmers, so make a few calls and build connections in your community to find the best options.

Roast Your Bones

Preheat your oven to 375°F. Lay the bones flat on a baking sheet and roast for about 20 minutes. Roasting enhances the flavor of the broth, giving it a richer and deeper taste.

Cooking Methods

Stovetop Method:

Place the roasted bones in a large stock pot. Add enough water to fully cover the bones, and add a splash of apple cider vinegar (about 2 tablespoons) to help extract nutrients. Bring the water to a boil and simmer for about 30 minutes. Skim off any foam that rises to the top for a clearer broth. Reduce the heat to low and let it simmer gently for 8 to 12 hours.

Instant Pot Method:

Add the roasted bones to the Instant Pot, covering them completely with water, but do not exceed the max fill line. Add a splash of apple cider vinegar. Turn the sauté setting on for about 30 minutes to bring the mixture to a boil. Skim off any foam that forms. Attach the lid, set the valve to “sealing,” and pressure cook on high for 4 hours. Allow the pressure to release naturally.

Slow Cooker Method:

Place the roasted bones in a slow cooker and cover them with water. Add a splash of apple cider vinegar. Set the cooker to low and let it simmer for 14 to 24 hours. Check occasionally to ensure the bones remain covered with water.

Finish Your Broth

Once the broth is ready, carefully strain it through a fine-mesh strainer to remove any solids. Allow the broth to cool slightly before transferring it to storage containers.

To remove the fat, refrigerate the broth overnight. The fat will solidify on the surface, forming a hard layer you can easily lift off in the morning. You can discard this fat or save it to use as a flavorful substitute for butter in cooking.

Store and Use Your Broth

Store the broth in the refrigerator for up to a week or freeze it in portion-sized containers for up to 6 months. Use it in soups, stews, sauces, or even as a nutrient-rich sipping broth.

How To Store Beef Bone Broth

Refrigeration: Store in airtight jars for up to a week. My half gallon mason jars with airtight lids work perfectly for this!

Freezing: I love these silicone molds for portioned sized amounts of broth that are easy and quick to defrost. You can freeze beef bone broth for up to 6 months.

Freeze Drying: One of my favorite ways to use my harvest right freeze dryer is with bone broth. I freeze it in trays and crumble it into a powder. It’s so wonderful (and magical!) having this nutrient and flavor dense workhorse of a broth in my pantry!

How to Use Beef Bone Broth

I have to admit, I have never been much of a broth sipper. I KNOW its so good for you, and this beef bone broth would be perfect for that! It’s just not my cup of tea (pun intended.)

Ways I do love using this beef bone broth is in recipes like Secret Ingredient Chili and Cabbage Roll Soup!

Troubleshooting Tips and Tricks

Cloudy Broth: Causes and How to Avoid It

Cloudy broth usually happens when impurities from the bones are left in the pot or when you boil the broth too hard. To keep it clear, always skim off the foam that rises to the top during the initial boiling phase. Also, avoid boiling the broth too aggressively once it’s simmering. A gentle simmer will keep the broth clear and allow the flavors to develop slowly without clouding the liquid.

No Gel After Cooling: Common Mistakes and Fixes

If your broth doesn’t gel after cooling, it might be because you didn’t simmer it long enough to release enough collagen, or the wrong bones were used. To fix it, try cooking the broth longer next time—12 to 24 hours is ideal. Use bones like knuckles, oxtails, and marrow bones, which are higher in collagen. If you’re still not getting a gel, add a scoop of powdered gelatin to boost the texture.

Can You Reuse the Bones for a Second Batch?

You can reuse the bones for a second batch, but don’t expect the same rich flavor and gel from the second batch as you did with the first. The bones have already given up most of their collagen and nutrients in the first round, so the second batch will be lighter. But it’s still worth doing! You’ll get a lighter, milder broth that can be great for certain recipes or for making a smaller amount of broth.

How Long Should You Cook It for the Best Flavor and Nutrition?

For the best flavor and nutrition, you’ll want to cook your beef bone broth for 8 to 12 hours on the stove or 12 to 24 hours in a slow cooker. The longer the simmer, the more nutrients are released from the bones, and the richer the flavor becomes. If you’re using an Instant Pot, 4 hours on high pressure is usually plenty, though it still extracts a lot of goodness.

Can You Make It Without Roasting the Bones First?

Technically, yes, you can skip roasting the bones if you’re short on time, but I always recommend roasting them. Roasting brings out a deeper, richer flavor in the broth and helps to caramelize the natural sugars in the bones. It’s a simple step that makes a big difference in taste, so if you can, I’d say go ahead and take the extra 20 minutes.

Best Bones For Beef Bone Broth

High-collagen bones like marrow bones, knuckle bones, oxtails, and joints are great for a gelatinous beef bone broth. Often butchers will call these soup bones.

Beef Bone Broth Recipe