Homemade Beef Bone Broth Soup
Nothing beats a steaming bowl of homemade beef bone broth soup when you're craving something deeply nourishing and comforting. This recipe transforms simple beef bones into a rich, golden elixir packed with collagen, minerals, and incredible umami flavor — roasted for depth, then simmered low and slow with aromatic vegetables and herbs for up to 24 hours.
Equipment
- Large roasting pan or rimmed baking sheet
- 8–10 quart stockpot or Dutch oven
- Fine-mesh strainer or cheesecloth
- Large mixing bowl
- Ladle
- Tongs or slotted spoon
- Storage containers (mason jars or airtight containers)
- Slow cooker - (optional)
- Instant Pot - (optional)
Ingredients
- 3-4 lbs beef bones - 1.4–1.8 kg; mix of knuckle, marrow, and oxtail for best gelatin content
- 2 tbsp olive oil - divided
- 2 medium carrots - about 1 cup or 150g, roughly chopped into 2-inch pieces
- 2 celery stalks - about 1 cup or 100g, roughly chopped into 2-inch pieces
- 1 large onion - about 2 cups or 200g, quartered (peel on)
- 1 whole head garlic - halved crosswise to expose cloves
- 2 tbsp apple cider vinegar - helps extract minerals from the bones
- 2 bay leaves
- 1 tbsp whole black peppercorns
- 4-5 sprigs fresh thyme
- 3-4 sprigs fresh parsley
- 1 tbsp sea salt - adjust to taste at end of cooking
- 4 quarts filtered water - 3.8 liters; plus more as needed to keep bones submerged
Optional For Serving
- fresh chopped parsley - garnish
- thinly sliced green onions - garnish
- cooked vegetables - such as carrots, celery, or mushrooms
- cooked egg noodles or rice - for a heartier bowl
Instructions
- Preheat oven to 400°F (200°C). Rinse beef bones under cold water, pat completely dry with paper towels, then arrange in a single layer on a roasting pan.
- Drizzle bones with 1 tablespoon olive oil, rub to coat evenly, and roast for 40–45 minutes, flipping halfway through, until deeply browned and caramelized.
- While bones roast, roughly chop carrots and celery into 2-inch pieces, quarter the onion (peel on), and halve the garlic head crosswise; gather herbs and spices.
- Transfer roasted bones and all pan drippings to a large stockpot; add carrots, celery, onion, and garlic, then pour apple cider vinegar over bones and let sit 15–20 minutes.
- Add bay leaves, peppercorns, thyme, parsley, and sea salt to the pot, then pour in filtered water until bones are submerged by about 2 inches (5 cm).
- Bring to a boil over high heat, then skim foam and scum from the surface every 10–15 minutes during the first hour for a clear, clean broth.
- Reduce heat to the lowest possible setting so only a few bubbles break the surface, then partially cover and simmer undisturbed for 12–24 hours.
- Check every 2–3 hours to ensure bones remain submerged, adding 1–2 cups of hot water as needed; avoid vigorous stirring to keep the broth clear.
- Turn off heat, let broth cool 30 minutes, then ladle through a fine-mesh strainer (optionally lined with cheesecloth) into a large bowl; discard solids.
- Cool broth to room temperature, then refrigerate 4–6 hours or overnight; remove or leave the solidified fat layer on top before reheating and serving.
Notes
- Choose the right bones: Mix meaty oxtail with knuckle and marrow bones for the best balance of flavor and gelatin — collagen-rich joint bones are essential for a broth that gels when chilled.
- Don't skip roasting: Roasting develops deep caramelized flavor that makes homemade broth taste infinitely better than store-bought; this step is not optional.
- Vinegar tip: Let the apple cider vinegar sit on the bones for 15–20 minutes before adding water to maximize mineral extraction.
- Maintain a bare simmer: Vigorous boiling produces cloudy, greasy broth; keep heat low so only a few bubbles break the surface.
- Longer is better: Aim for the full 24 hours of simmering for maximum collagen, gelatin, and flavor — the broth should jiggle like jello when fully chilled.
- Slow cooker method: Roast bones first, then add all ingredients to a slow cooker and cook on low for 24–48 hours.
- Instant Pot shortcut: Pressure cook on high for 120 minutes with natural release, then sauté briefly for extra depth if desired.
- Storage — refrigerator: Store in airtight glass jars for up to 5–7 days; leave the fat cap on as a natural preservative until ready to use.
- Storage — freezer: Freeze in 1–2 cup portions in freezer-safe containers or silicone molds for up to 6 months; thaw overnight in the fridge or melt directly in a pot.
- Second batch: Bones can be reused once for a lighter second stock, great for cooking grains or sauces — simmer with fresh vegetables and water for another 12–24 hours.