Homemade Beef Broth

This paleo Homemade Beef Broth recipe is easy to make and customize to your liking! Make several batches using the same soup bones! |

This paleo Homemade Bone Broth recipe is easy to prepare! It also goes well with other soups, stews, and savory dishes. Get the most out of it by reusing the soup bones for subsequent batches! {Paleo}


  • Beef marrow or soup bones
  • 34 cups mixed vegetables, peeled, chopped or pressed (I use celery, carrots, onions, and garlic)
  • 2 tablespoons red wine or red wine vinegar (lemon juice and apple cider vinegar will also work)
  • 1/4 teaspoon sea salt
  • Water, enough to cover all ingredients


  1. Set the oven to 375 degrees. Place the soup bones in an oven-safe pan, drizzle with olive oil, add a little more to the pan to prevent burning, and roast for 30 minutes.
  2. In a slow cooker, combine soup bones, mixed vegetables, red wine vinegar, and sea salt. Cover with water and cook on a low setting for up to 24 hours.Stir periodically so all the ingredients cook as evenly as possible and without burning. 
  3. Let the broth cool in the slow cooker until safe to handle. Scoop out the bones and mixed vegetables. Using a ladle or measuring cup with a spout, pour the broth through a mesh strainer into a large bowl. Continue to let cool, if necessary, and then store in ice cube trays or freezer-safe containers. 
  4. Broth will store for up to about a week in the refrigerator or several months in the freezer. It is important when filling the jars to leave room at the top for the broth to expand. Do not overfill the jars.
  5. You may notice a layer of fat rises to the top of the broth. This is normal. You can skim it off or leave it for extra flavor. When reheated and stirred, the layer of fat will dissolve back into the broth.


  • Yield is an approximation and will vary based on size of slow cooker and amount of ingredients used.
  • This recipe is for a base broth to be used in other recipes and has a neutral flavor. To increase the flavor, add any of the following ingredients: sea salt, coarse black pepper, thyme, sage, basil, oregano, cumin, garlic salt/powder, onion salt/powder, or seafood-style seasonings. Amounts are to taste and based largely on the amount of water used and personal preference.