Beef Bone Broth

The taste of warm broth from healthy bones is what people have savored over multiple generations. Stocks were sold in early restaurants, and weary travelers were often greeted with the comfort of a hot mug of bone tea.

At Spengler Farms, we insist on the enjoyment and education of traditional foods consumed by our ancestors. We encourage our friends to step away from the industrial food chain – away from processed foods, and back home to wholesome cooking. That begins with sourcing local foods and preparing delicious, wholesome, nourishing meals for your family.

I shared my recipe for Chicken Bone Broth earlier in the week, and next up: Beef Bone Broth. Used in soups, gravy, or straight from the mug for a healthy boost, beef stock – made from scratch – should be a staple in every home.

Broths are incredibly easy, and very hands off – which is exactly why I like it. Cooked long and slow to extract all nutrients and minerals, bone broth is necessary for every aspect of our health.

For all things bone broth – I love the book, Bone Broth Secret by Louise Hay and Heather Dane. You can purchase that here.


This recipe can be prepared in a stock pot, Dutch Oven, Instant Pot, or Crock Pot.

Yields 7 Pints

Beef Bone Broth

The perfect bone broth recipe. Use in sauces, gravy, soups, stew. Or simply savored daily, from a mug, for a nutritional boost.

10 minPrep Time

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  • Beef Bones
  • 4 Garlic Cloves
  • 1 Onion
  • 2 Carrots
  • 2 Celery Stalks
  • 1 tsp. Sea Salt
  • ½ tsp. Pepper
  • Water


  1. The first step in this process is to source local Grass Fed Beef Bones. This step is crucial in extracting the highest nutrition possible.
  2. Prepare onion, celery and carrots by roughly chopping into quarters.
  3. Smash the garlic cloves. No need to peel.
  4. Add all vegetables to cooking vessel of choice.
  5. Arrange beef bones on top of vegetables.
  6. Season with salt and pepper, to taste.
  7. Fill to the top with water.
  8. If using a slow cooker, turn on high, and cook for 36 hours. If using an Instant Pot, use the slow cooker setting, and let simmer a total of 36 hours. Remember, add more liquid as it reduces. You want the amount of liquid to stay near the top of the pot.
  9. A dutch oven or stock pot will be a lot more hands on. You will need to keep at a gentle simmer for 36 hours, always making sure the water level stays near upper half of the pot.
  10. After 36 hours, allow your stock to cool and store. You can now pressure can, refrigerate and use quickly, or freeze. I prefer to freeze my stock for easy usage. You can see how I do that here.

Now, go make some bone stock, and drink to good health and traditional foods!

Did you enjoy this recipe? Have questions?

Simply ask in the comments below, or reach out to me on Social Media, through Facebook and Instagram.


**This post may contain affiliate links. If you purchase through these links, I might earn a compensation from that company.**







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