🍖 Best Gut-Healing Beef Bone Broth

Let’s make some golden goodness

Ingredients - gather the goodness

  • 4–5 lbs beef bones
    (mix of marrow bones, knuckle bones, or oxtail is ideal)

  • 1 large onion, quartered (no need to peel)

  • 1 whole head of garlic, halved crosswise

  • 3 large carrots, roughly chopped

  • 3 stalks celery, roughly chopped

  • 2 tbsp apple cider vinegar (key for mineral extraction)

  • 1–2 tbsp olive oil (for roasting)

  • 2 tsp sea salt (add more to taste at the end)

  • 1 tsp black peppercorns

  • 2 bay leaves

  • 1 tsp dried thyme or 2–3 fresh sprigs

  • Optional add-ins (choose 1–2):

    • 1 tsp turmeric (+ pinch of black pepper)

    • 1 tsp ginger slices

    • 1 small piece kombu (for minerals, remove after 1 hour)

🧂 Step 4: Strain & store

  1. Remove large bones and veggies.

  2. Strain broth through a fine mesh sieve.

  3. Cool completely.

  4. Refrigerate — it should gel within 8–12 hours.

✨ How to use it

🌿 Gut-support benefits

  • Gelatin & collagen → gut lining support

  • Glycine & proline → tissue repair

  • Minerals → electrolyte balance

  • Garlic & herbs → antimicrobial + anti-inflammatory

🧊 Storage

  • Fridge: 5–7 days

  • Freezer: up to 6 months (freeze in silicone cubes or jars)

  • Pressure Can: up to 2 years (want to learn more about how to can your bone broth go HERE

🔥 Step 1: Roast for flavor (don’t skip)

  1. Preheat oven to 425°F (220°C).

  2. Place bones, onion, garlic, carrots, and celery on a roasting pan.

  3. Drizzle with olive oil and roast 35–45 minutes, turning once, until deeply browned and fragrant.

🍲 Step 2: Simmer low & slow

  1. Transfer everything to a large stockpot or slow cooker.

  2. Add apple cider vinegar and enough cold filtered water to cover bones by ~2 inches.

  3. Let sit 30 minutes (this helps pull minerals from the bones).

  4. Bring just to a gentle simmer (do NOT boil).

  5. Skim any foam from the top in the first 30 minutes.

⏳ Step 3: Long simmer = magic

  • Stovetop: Simmer uncovered on very low heat 18–24 hours

  • Slow cooker: Low for 18–24 hours

  • Instant Pot: High pressure 3–4 hours, natural release

Add salt only in the last hour so it doesn’t concentrate too much.

Best Ever Soup Recipe Here
Learn how to Pressure Can Here

💖WhyI LOVE this: This process takes some time, but it makes a big batch and is soooo good for your and your family. I love knowing I am creating something nourishing for my family.