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Soup Bones Beef Recipe for Homemade Broth

Learn how to make a rich and nourishing soup bones beef recipe for homemade broth that’s perfect for sipping or as a flavorful base for soups, stews, and sauces.
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Prep Time 15 minutes
Cook Time 12 hours
Total Time 12 hours 15 minutes
Servings: 12 cups
Ingredients Method

Ingredients
  

  • 3 –4 lbs beef soup bones marrow, knuckle, or shank
  • 2 large carrots roughly chopped
  • 2 celery stalks roughly chopped
  • 2 onions quartered
  • 5 6 garlic cloves smashed
  • 2 3 bay leaves
  • 1 tablespoon black peppercorns
  • 2 3 sprigs fresh thyme or 1 teaspoon dried
  • 1 tablespoon apple cider vinegar
  • 12 cups water
  • Salt to taste
  • Optional: parsley, rosemary, or mushrooms for extra depth

Method
 

Roast the Bones
  1. Preheat oven to 400°F (200°C). Place beef bones on a baking sheet and roast 30–40 minutes, turning halfway, until browned.
Build the Base
  1. Transfer roasted bones to a large stockpot or slow cooker. Add chopped vegetables, garlic, herbs, vinegar, and enough water to cover by 2 inches.
  2. Simmer Low and Slow
  3. Bring to a boil, then immediately reduce to a gentle simmer. Skim off foam during the first 30 minutes. Cover loosely and cook:
    Stovetop: 8–12 hours
    Slow Cooker: 12–24 hours
    Instant Pot: 3–4 hours on high pressure
Strain and Store
  1. Strain broth through a fine-mesh sieve. Discard bones and veggies. Cool slightly, then refrigerate. Skim off fat if desired.