Homemade Beef Bone Broth Recipe

Introduction

Homemade bone broth is a rich, flavorful base perfect for soups, stews, or sipping on its own. This recipe uses beef soup bones and fresh vegetables to create a nourishing broth packed with deep, comforting taste.

Ingredients

• 1 lb beef soup bones
• 1 onion (quartered)
• 4 garlic cloves (mashed)
• 2 carrots (peeled and chopped)
• 2 celery stalks (chopped)
• 3 rosemary sprigs (or thyme sprigs)
• Salt and pepper (to taste)

Instructions

1. Step 1: Preheat the oven to 350°F. Place the bones on a baking sheet and bake for 35-45 minutes to brown and deepen their flavor.
2. Step 2: Transfer the bones to the bottom of the Instant Pot, including any grease or small pieces leftover from roasting.
3. Step 3: Chop the vegetables and mash the garlic, then add all to the Instant Pot along with rosemary or thyme sprigs.
4. Step 4: Fill the Instant Pot with water up to the max line. Close the lid and set the steam release valve to “seal.”
5. Step 5: Set the Instant Pot to cook on low pressure for 180 minutes (3 hours). Allow natural pressure release for 10-15 minutes after cooking finishes.
6. Step 6: Carefully vent any remaining steam, then open the lid. The broth should be golden, and vegetables very soft.
7. Step 7: Strain the broth through a fine mesh strainer into a large bowl, separating bones and vegetables. Repeat if necessary to remove all solids.
8. Step 8: Pour broth into mason jars or glass containers and let sit at room temperature for 1 hour before refrigerating to allow the fat (tallow) to solidify on top.
9. Step 9: Optionally, reuse the bones and vegetables for a second batch by adding them back to the Instant Pot with fresh water and repeating the cooking process.
10. Step 10: Once chilled, remove the tallow to use for cooking or store it separately in an airtight container.

Tips & Variations

• Roasting the bones beforehand enhances the broth’s flavor with rich caramelized notes.
• Use thyme instead of rosemary for a different herbal aroma.
• To save space, freeze broth in ice cube trays for easy portions when cooking other dishes.
• Skim off excess fat before using broth in recipes if you prefer a leaner stock.

Storage

Store bone broth in the refrigerator for 1-2 weeks. For longer storage, freeze it in jars or freezer bags. Using ice cube trays to freeze small portions is convenient for adding broth to recipes quickly. Reheat gently on the stove or in the microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bones for this broth?

Yes, chicken, pork, or veal bones can be used similarly. Adjust roasting and cooking times as needed for the specific bones.

Should I remove the fat before using the broth?

The fat (tallow) adds flavor and richness but can be removed if preferred. It solidifies after refrigeration and can be spooned off easily or saved for cooking.

Homemade Beef Bone Broth Recipe

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★★★★★

4.7 from 69 reviews

• Author: Simon
• Total Time: 4 hours
• Yield: Approximately 6 cups of bone broth 1x
• Diet: Gluten Free

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Description

This homemade bone broth recipe provides a rich, nutritious, and deeply flavorful broth made from beef soup bones and aromatic vegetables. Slow-cooked in an Instant Pot for three hours, this broth is perfect for sipping on its own or as a base for soups and stews. The recipe includes steps to roast the bones for enhanced flavor, and guidance on how to strain, store, and reuse the bones for a second batch.

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Ingredients

Scale 1x2x3x

Bone Broth Ingredients

• 1 lb beef soup bones
• 1 onion, quartered
• 4 garlic cloves, mashed
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 rosemary sprigs or thyme sprigs
• Salt and pepper, to taste

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Instructions

1. Preheat and Roast Bones: Preheat your oven to 350°F (175°C). Arrange the beef soup bones on a baking sheet and roast for 35 to 45 minutes until nicely browned. This step intensifies the broth’s flavor by caramelizing the bones.
2. Prepare Instant Pot: Place the roasted bones at the bottom of your Instant Pot, including any grease or small bone pieces that came off.
3. Prepare Vegetables: While the bones are roasting or after placing them in the pot, chop the onion, carrots, and celery, and mash the garlic cloves.
4. Add Vegetables and Water: Add all the prepared vegetables and herbs to the Instant Pot. Fill the pot with water up to the maximum fill line.
5. Cook Under Pressure: Secure the Instant Pot lid and set the steam release valve to the ‘seal’ position. Select the low-pressure cooking setting, and set it for 180 minutes (3 hours). The Pot will take about 30 minutes to pressurize before cooking starts.
6. Release Pressure: After cooking, allow the Instant Pot to release pressure naturally for 10-15 minutes. Then carefully switch the steam release valve to ‘vent’ to release any remaining steam. Open the lid once safe to do so.
7. Strain the Broth: The broth will have a golden yellow color, and the vegetables will be very soft. Use a fine mesh strainer to pour the broth into a large bowl, separating out the bones and vegetables. Repeat until all liquid is strained and free of large solids.
8. Cool Before Storing: Pour the strained broth into mason jars or glass containers and let them sit at room temperature for 1 hour before refrigerating. Do not consume yet, as it will be oily at this stage.
9. Optional Second Batch: If the bones still have marrow, you can add the bones and leftover vegetables back into the Instant Pot, refill with water to the max line, and repeat the 3-hour cooking process to extract a second batch of broth.
10. Separate and Store Tallow: After chilling in the refrigerator, a hard layer of tallow will form on top. This can be removed with a spoon and saved as a cooking fat for frying eggs, vegetables, or meat. Store tallow in an airtight container in the fridge or at room temperature.
11. Storage Instructions: The bone broth keeps in the refrigerator for 1-2 weeks. For longer storage, freeze in mason jars, freezer bags, or in ice cube trays for convenient portioning.

Notes

• Roasting bones before cooking enhances depth and richness of flavor.
• Natural pressure release on the Instant Pot is essential for optimal broth clarity.
• Allow broth to chill fully before use to separate and remove excess fat (tallow).
• Reuse bones for a secondary batch to maximize nutrient extraction.
• Store tallow as a flavorful cooking fat for other dishes.
• Freeze broth in ice cube trays to easily add small amounts to recipes.
• Use caution when releasing steam from the Instant Pot to avoid burns.

• Prep Time: 15 minutes
• Cook Time: 3 hours 45 minutes
• Category: Broth & Stock
• Method: Instant Pot
• Cuisine: American

Keywords: bone broth, beef broth, homemade broth, Instant Pot broth, slow cooked broth, nutritious broth, healing broth