Homemade Beef Broth

5 from 1 review

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
  • 10 cups water
  • 34 cups mixed vegetables, peeled, chopped or pressed (I use celery, carrots, and onions)
  • Several cloves garlic, minced or pressed
  • Fresh herbs (I use fresh thyme sprigs and sage leaves)
  • 23 bay leaves
  • 2 tablespoons red wine or red wine vinegar (lemon juice and apple cider vinegar will also work)
  • Several pinches sea salt


  1. Set the oven to 375 degrees. If using marrow bones or soup bones, place them in an oven-safe pan, drizzle with olive oil, and sprinkle with sea salt. Add a little more olive oil to the pan to prevent burning and roast for 30 minutes. Rotate the pan once during cooking. Transfer bones and any drippings to a slow cooker when baking is complete. NOTE: If you are using the leftover bones from a recipe you already cooked, then skip this step and transfer the cooked bones from your recipe to the slow cooker.
  2. Add the mixed vegetables, garlic, herbs, bay leaves, red wine vinegar, and sea salt along with 10 cups of water. Cover and cook on a LOW setting for about 20-24 hours (on my slow cooker, I set it for 10 hours twice and let it sit on the warming function for several hours afterward). Stir periodically so all the ingredients cook as evenly as possible 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. 


  • Broth will store for 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 jars.
  • You may notice a layer of fat rises to the top of the broth, especially once it is refrigerated. This is normal. You can skim it off and scared it or leave it, if you like the extra flavor. When reheated and stirred, the layer of fat will dissolve back into the broth.
  • 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, 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.