This is as about as easy as it gets with homemade broth! Simply put bones, vegetables, and water in a slow-cooker or soup pot, let it cook low and slow for a day and then you’re done! What you’re left with is a nutrient-dense, delicious broth!
You can use this for so many things–cooking rice, flavoring sauces, braising vegetables, as a soup base, in your smoothies–but I enjoy it best warmed in a mug on a cold, dark winter afternoon, sometimes garnished with sliced green onions.


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Beef Bone Broth

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  • Author: Jill Baker
  • Yield: 3 cups 1x




To understand the differences between stock and broth, go here.




Units Scale

1 lb, Beef Bones

3 c. Filtered Water, plus more as needed

3 Tbsp. Apple Cider Vinegar

2 Large Carrots, scrubbed and roughly chopped

1 Sweet Potato, cubed

1 Yellow Onion, roughly chopped

3 Cloves Garlic, smashed with the side of a knife

1/4 Chopped Fresh Parsley

2 tsp. Fine Sea Salt

1 1/2 tsp. Ground Black Pepper


  1. Put the beef bones in a 6-quart slow cooker.
  2. Pour in the water and vinegar, making sure the bones are covered by about an inch of water. Allow to sit without turning on the heat for 30 minutes. (Prep veggies during this time.)
  3. Add the rest of the ingredients, turn the slow cooker to low, and cook for 16-24 hours, checking the water level every 3 hours or so and adding more water as needed to keep the bones covered.
  4. Remove all the large solids with tongs or a slotted spoon.
  5. Using a fine-mesh strainer, strain the broth into a 1-quart mason jar and discard the solids.


Pro-Tip: Pour the broth into an ice cube tray or silicone mold to freeze and store–add a couple cubes to your morning smoothie or just heat them up when you need a cup.

The broth will keep for up to a week in the fridge or up to 3 months in the freezer.

Information and recipe excerpted from It Takes Guts by Ashleigh Vanhoute and can be purchased here.