A Chef's Homemade Grass-Fed Roasted Beef Bone Broth Recipe by Chef Gigi

Making this homemade broth recipe is one of the best ways to reap the benefits of beef bone broth. Making bone broth is cost-effective, much easier than you might think and far healthier than store-bought versions. Ask your butcher for a variety of beef bones for stock, then get to cooking this roasted beef bone broth recipe!

To make this homemade gluten-free beef bone broth recipe you will need grass-fed beef or veal bones, onions, carrots, celery, a head of garlic, apple cider vinegar, filtered water, tomato paste, fresh thyme, fresh parsley, a bay leaf and whole black peppercorns. Making homemade broth does take a little time, but it is so worth it!

Use this beef broth in any recipe calling for beef broth (especially soups), or sip on it for a healthy pick-me-up during the day. (Read about the health benefits of broth.)

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Cuisine: French
Prep Time: 10 minutes
Cook Time: 26 hours
Total Time: 26 hours and 10 minutes
Servings: 24

Ingredients

• 6 pounds grass-fed beef or veal bones (a variety), cut into 2-inch pieces
• 2 onions, coarsely chopped, skin on
• 4 - 6 large carrots, coarsely chopped, skin on
• 4 - 6 celery stalks, coarsely chopped
• 1 head garlic, skin on, cut in half
• 1/2 cup apple cider vinegar
• filtered cold water, to cover
• 1/2 cup tomato paste
• 1 bunch fresh thyme
• 1 bunch fresh parsley
• 1 bay leaf
• 20 whole black peppercorns

Helpful Products

• Stock Pots
• Cheesecloth
• Mesh Strainer
• Tongs
• Soup Pot
• Ladle
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Salt and Pepper
• Airtight Containers
• Dutch Oven
• Mason Jar

Recipe Notes

• Store the beef broth in the fridge for up to seven days, in the freezer for three to six months or in a deep freezer for up to a year. If you are freezing in glass jars allow for expansion.

• Go to the meat department of your grocery store or favorite butcher shop to get beef bones.

Here's how to make it: 

1. Preheat the oven to 400 degrees F. Rub the tomato paste all over your vegetables and bones. Separate into two roasting pans or baking sheets and roast the raw bones and the veggies for an hour until everything is roasted dark brown.
   
2. Put the roasted bones, vegetables and apple cider vinegar into a 20-quart stock pot or split among two large stock pots. Fill with room-temperature filtered water to cover the bones by an inch or two. Allow the acidic water mixture to rest for about 30 to 60 minutes. This allows the vinegar to extract minerals from the bones.
   
3. Add the bay leaf, thyme, parsley, and peppercorns to the pot. Bring to a simmer and allow to sit for 24 to 36 hours. DO NOT BOIL. Boiling will pull any impurities out of the bones and into the broth.
   
4. Strain the broth over a strainer lined with cheesecloth into a singular pot. Discard the solids.
   
5. Cool and chill the stockpot overnight. Remove the pot from the cooler and gently remove all the solidified fat gathered at the top of the stock pot. Discard.
   
6. Pour the broth into glass jars or freezer bags. (See Recipe Notes.)
   

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