Slow Cooker Marrow Bone Beef Broth
This slow cooker beef bone broth is warm, flavorful, rich in collagen and minerals and packed with nutrients! Perfect for sipping, cooking, or adding to your favorite soups and stews.
Servings :8 cups (6-8) (≈1.5–2 liters, depending on bone size and water used)
Equipment
- Slow Cooker Pot
Ingredients
- 1.5–2 kg (3–4 lb) beef marrow bones (you can also use a mix of knuckles, joints, and shank bones)
- 1 large onion, quartered (peeling is optional)
- 2 carrots, roughly chopped
- 2-3 celery stalks, roughly chopped
- 2 bay leaves
- A few sprigs of fresh thyme or parsley
- 1 tbsp apple cider vinegar (helps extract minerals from the bones) apple cider vinegar (helps extract minerals from the bones)
- 2 tsp sea salt (or to taste)
- 10–12 cups cold water, enough to cover everything
- 3–4 garlic cloves and a few black peppercorns for more depth (optional)
For the Simple Bone BrothClean, clear, and pure — perfect for lighter sipping or as a gentle base for sauces and grains.
- 1.5–2 kg (3–4 lb) beef marrow bones
- 1 tsp sea salt
- 1–2 sprigs fresh herbs (thyme, parsley, or rosemary) or a tablespoon of dried mixed herbs.
- 8–10 cups water
Instructions
Prepare the Bones
- If you have time, roasting the bones adds a deeper, more caramelized flavor.To roast: Spread bones on a baking tray and roast at 200°C / 400°F for 30–40 minutes, turning halfway through.If you prefer a lighter broth, skip roasting and go straight to the slow cooker.
Add Everything to the Slow Cooker
- For the Full-Flavor Broth:Add the roasted (or raw) bones, onions, carrots, celery, bay leaves, herbs, apple cider vinegar, and salt. Fill with cold water until everything is just covered.
For the Simple Broth:
- Add bones, salt, and herbs. Pour in enough water to cover the bones by about 2–3 cm (1 inch).
Cook Low and Slow
- Set your slow cooker on LOW for 8–10 hours, or even overnight for richer flavor. You’ll notice a golden layer of fat forming on top — this is pure flavor and nutrition. Skim it off if you prefer a lighter broth, or stir it in for a more velvety finish.
Strain and Cool
- Once done, remove the bones with tongs and strain the broth through a fine mesh sieve or cheesecloth into a large bowl or jug.Let it cool completely before refrigerating — you’ll see it turn beautifully jelly-like once chilled (a good sign of collagen!).
Store or Freeze
- Keeps up to 5 days in the fridge.For longer storage, freeze in jars, ice cube trays, or small containers for up to 3 months.Reheat gently on the stove whenever you need a comforting base or a nourishing sip.
Notes
Tips for the Best Bone Broth
- Get the most gelatin: Add a few joint or knuckle bones—they’re naturally higher in collagen.
- Add a splash of vinegar: It helps draw minerals and gelatin from the bones during cooking.
- Reuse the bones: After straining, refill the slow cooker with water and cook again for a lighter “second batch” broth.
- Don’t rush it: Long, slow cooking is what transforms simple bones and water into something restorative. For best results, cook overnight on low (12–16 hours) or use the high setting for 8–10 hours.
- Stovetop option: If you don’t have a slow cooker, simmer the bones gently in a large pot on the stove for 12–24 hours, skimming occasionally, for a rich, flavorful broth.
- Yield can vary based on the size of your bones and how much water you use. For richer broth, use slightly less water and cook longer; for a lighter broth, add more water and reduce cooking time slightly.
Nutrition
Serving: 1personCalories: 72kcalCarbohydrates: 2gProtein: 1gFat: 7gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.003gSodium: 392mgPotassium: 48mgFiber: 0.4gSugar: 1gVitamin A: 1057IUVitamin C: 1mgCalcium: 9mgIron: 0.4mg
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