Beefy Bone Broth

There’s something incredibly grounding about a pot of bone broth gently simmering on the stove. This Beefy Bone Brothis rich, savory, and deeply nourishing—made the old-fashioned way with quality beef bones, vegetables, and time.

Bone broth has been used for generations as a foundational food to support gut health, immunity, joints, and overall vitality. This recipe is simple, flexible, and incredibly rewarding. Once you make it from scratch, you’ll never want to go back to store-bought.

Why Bone Broth Matters

Beef bone broth is packed with naturally occurring collagen, gelatin, and amino acids like glycine and proline, which support:

• Gut lining integrity and digestion
• Joint and connective tissue health
• Immune function
• Skin, hair, and nail health
• Hydration and mineral balance

The slow simmering process gently extracts these nutrients from the bones, creating a broth that’s both healing and flavorful.

Ingredients

• 3–4 pounds beef bones (shank, short tail, or oxtail work beautifully)
• 1 large onion, quartered
• 3–4 medium carrots, cleaned with skin left on
• 2–3 celery stalks, cut in half
• 1–2 leeks or bok choy, cleaned and halved
• 1 container mushrooms (any variety you like)
• 3–4 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1 tsp kosher sea salt
• 1 tsp black pepper
• 12 cups water, plus more as needed

How to Make Beefy Bone Broth

1. Optional roast (for deeper flavor):
   Preheat oven to 400°F. Roast beef bones on a baking sheet for 30–40 minutes until browned. This step adds richness but can be skipped if short on time.
2. Build the pot:
   Add bones to a large stockpot or slow cooker. Add onion, carrots, celery, leeks or bok choy, mushrooms, garlic, apple cider vinegar, salt, and pepper.
3. Add water:
   Pour in enough water to fully cover the bones and vegetables (about 12 cups, more if needed).
4. Simmer low and slow:
   Bring to a gentle boil, then reduce to a low simmer. Skim off any foam that rises to the surface during the first hour.
5. Cook time:
   Simmer uncovered for 12–24 hours, adding water as needed to keep ingredients submerged.
6. Strain and cool:
   Strain the broth through a fine-mesh sieve. Let cool slightly, then transfer to glass jars.
7. Store:
   Refrigerate for up to 5 days or freeze for up to 6 months.

Pro Tips for the Best Broth

• Gel = gold. If your broth gels in the fridge, that’s a sign it’s rich in collagen.
• Don’t rush it. The longer the simmer, the more nutrients you extract.
• Season after. Taste and adjust salt once the broth is finished.
• Reuse bones. You can often get a second (lighter) batch from the same bones.

How to Use Beef Bone Broth

• Sip warm as a nourishing beverage
• Use as a base for soups and stews
• Cook grains or legumes in it for added depth
• Add to sauces and braises
• Drink during times of stress, illness, or gut healing

This Beefy Bone Broth is more than just a recipe—it’s a foundational food that supports your body from the inside out. Made with simple ingredients and a little patience, it’s one of the most nourishing things you can keep on hand in your kitchen.

Once you experience the depth of flavor and the benefits of homemade broth, it quickly becomes a non-negotiable staple.

✨ If you make this recipe, let it simmer with intention—and enjoy every nourishing sip.

A Final Note

Here at Nutrient Rich Life we believe that variety is the spice of life! We encourage everyone to make all foods fit as much as possible and that includes eating more plants and cooking in a way that adds fun and flavor to your life! 

Hi, I’m Amanda!

Functional weight loss coach, registered dietitian nutritionist and mom of one picky eater with multiple food allergies! I’m a big believer that if you can learn to fish — you can eat for life! So this blog is dedicated to helping you learn to toss out the food myths that result in unnecessary food stress so that you can become a confident, healthy eater!

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