Beef Bone Broth in Slow Cooker
This Beef Bone Broth in the Slow Cooker is rich and full of flavor. It is easy to make and creates a deep base to any soup, stew, or sauce.
We use beef bone broth in many recipes and enjoy having it on hand. Our favorites are Stew Meat Tortilla Soup and Beef Tortellini Soup with Kale.
Why use the slow cooker?
The slow cooker method is simple. You put all the ingredients in the slow cooker and let it simmer 18-24 hours. To create a rich, clear broth, the bones and vegetables must be simmered on a very low heat for an extended period. This is why the slow cooker comes in handy, as its low setting and even ‘keep warm’ setting allow the broth to simmer at the perfect temperature for an extended period, and can be left without worry.
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Tips for Storing Beef Bone Broth
We chose to freeze our broth in soup containers that we purchased from Amazon. However, due to the fat that is rendered off the bones during the process, it is best to let the broth chill in the refrigerator so that the fat can solidify at the top. This step makes it easier to remove the fat before freezing.
Ingredients and Substitutions
Beef Bones – Beef bones can be labeled many different things, such as soup bones, bones, knuckle bones, marrow bones, and other names. However, it doesn’t really matter what the name is, because they will all create beautiful broth.
Carrots, Celery, and Onion – It is perfect to give all of these ingredients a good rinse and a rough chop and place in the pot before roasting—no need to peel or trim any of them.
Step-by-Step Instructions
Step 1: Preheat your oven to 425°F to roast the bones and vegetables.
Step 2: Place the bones and veggies in a large oven-proof skillet. We like to use cast iron. Place in the oven and let it roast for 30 minutes.
Step 3: Remove from the oven and smear the tomato paste on top and stir around the best you can—place back in the oven for an additional 15 min.
Step 4: Place the roasted bones from the oven in the slow cooker.
Step 5: Deglaze the pan with a small amount of water on the stovetop. Once deglazed, return the remnants to the slow cooker.
Step 6: Top the bones and veggies off with water and add the herbs, salt, and pepper.
Step 7: Let the broth simmer for 18-24 hours.
Step 7: Once the broth has simmered for 18-24 hours, it is time to separate the bones from the broth. I like to use a large bowl and colander for the first step. Begin by placing the colander in a large bowl and pouring the broth, bones, and vegetables into it. Then set aside the bones.
Step 8: Strain the broth a second time using a finer mesh strainer. Place the broth in the soup containers for final storage.
Beef Bone Broth in Slow Cooker
Equipment
- slow cooker
Ingredients
- 5 lbs Beef Bones
- 4-5 Carrots
- 4-5 Celery Stalks
- 1 Onion
- 3 tbsp Tomato Paste
- Salt and Pepper
- Oregeno and Parsley
- Water
Instructions
- Preheat oven to 452 degrees to rast the bones and vegetables.
- Place the bones and veggies in a large oven-proof skillet. We like to use cast iron. Place in the oven and let it roast for 30 min.
- Remove from the oven and smear the tomato paste on top and stir around the best you can—place back in the oven for an additional 15 min.
- Remove roasted bones from the oven and place them in the slow cooker.
- Deglaze the pan with a small amount of water on the stovetop. Once deglazed, return the remnants to the slow cooker.
- Top the bones and veggies off with water and add the herbs, salt, and pepper.
- Once the broth has simmered for 18-24 hours, it is time to separate the bones from the broth. I like to use a large bowl and colander for the first step. Begin by placing the colander in a large bowl and pouring the broth, bones, and vegetables into it. Then set aside the bones.
- Strain the broth a second time using a finer mesh strainer. Place the broth in the soup containers for final storage.
- Once you have separated the fat off the top of the broth, see the recipe notes on the best way to do this. You can place the broth in the freezer for storage.
