How to Make Beef Bone Broth
Author: Kelly - Simple Life Mom
Prep time: 10 mins
Cook time: 12 hours 30 mins
Total time: 12 hours 40 mins
  • 4 large carrots
  • 2 onions
  • 6 celery stalks
  • 4 cloves garlic, crushed
  • ¼ cup tomato paste (brush over bones)
  • 2-4 gallons of filtered water (divided amongst 2 pots)
  • ½ cup of red wine vinegar
  1. Place 5lbs bones in glass dishes or roasting pans where they have enough space to brown nicely (If you have 2-3 lb of bones, just cut the recipe in half)
  2. Slice roughly and add to veggies and tomato paste
  3. Bake at 350F degrees for 30-60 minutes, or until bones are brown, turning once.
  4. Add bones and veggies to stock pot (For 5 lbs I needed two stock pots)
  5. Pour 2-4 gallons of filtered water (divided amongst 2 pots) into pots over bones and veggies.
  6. Add ¼ cup of red wine vinegar to each pot. This will help draw the minerals from the bones.
  7. Simmer (not boil) for up to 12 hours! Yes, if you start it in the morning and keep an eye on it all day, it will be ready to strain by evening. :-)
  8. Skim some of the fat off the top. If you use a spoon, you can tell the clear oil from the more creamy looking broth underneath.
  9. After simmering is finished, strain broth (I used a fine mesh colander inside a large colander).
  10. Jar immediately, leaving 2 inch space on top of jar and freeze when cooled (It will bust the glass if you don't leave enough space and you've worked too hard to have to throw it away!!) Or, wait until cool and measure 4 cups into zip closing bags, seal, lay flat in freezer and freeze.
Recipe by Simple Life Mom at