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Slow Cooker Beef Bone Broth | Mommy's Home Cooking

Slow Cooker Beef Bone Broth

This Slow Cooker Beef Bone Broth is rich in nutrients and super tasty! It's easy to make and it's a money saver, too. Enjoy it on its own or use it to make your favorite stew, soup, and many other dishes.

Course Soup
Cuisine American
Keyword bone, broth
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8 servings (1 cup each)
Calories per serving 79 kcal
Author Oriana Romero

Ingredients

  • 1 tablespoon vegetable or canola oil
  • 1 - 2 lb Rumba Meats beef hind shank
  • ½ lb Rumba Meats marrow bones (about 4 2-inch pieces)
  • 2 unpeeled carrots, cut into 2-inch pieces
  • 1 unpeeled large onion, quartered
  • 1 unpeeled garlic head, halved
  • 1 green pepper, cut into 2-inch pieces
  • 2 celery stalks, cut into 2-inch pieces
  • 1 leek, cut into 2-inch pieces
  • 1 tablespoon beef bouillon (optional)
  • 2 bay leaves
  • 6-8 whole peppercorns
  • ½ tablespoon kosher salt, plus more after cooking to taste
  • 8 cup water ( I always use filtered)
  • 2 tablespoons apple cider vinegar (see notes)

Instructions

Slow Cooker:

  1. Heat the oil in a large skillet over medium-high heat. Season hind shank and marrow bones with kosher salt and freshly ground black pepper. Brown in the skillet on all sides then transfer to the slow cooker. Note: If your slow cooker has "sauté" mode (like the Instant Pot has) you can do this directly in the slow cooker. You can also roast the meat and bones in the oven at 425º for 25-30 minutes. 

  2. Add carrots, onion, green pepper, celery, leek, bay leaves, beef bouillon (if using), peppercorns and salt to the slow cooker.
  3. Add enough water to ensure bones and vegetables are fully submerged. I added 8 cups.
  4. Cook on LOW for at least 8 but up to 24 hours. The longer you cook it, the better your broth will be.
  5. When the cooking process is over let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Taste and adjust the amount of salt if necessary.

  6. Let continue to cool until barely warm. Remove solidified fat from the top if necessary.

  7. Refrigerate for up to 5 days or freeze for up to 6 months. If storing, divide the broth to your convenience. You can store the broth in freezer-safe small containers, freezer bags or even ice cube trays.

Pressure Cooker:

  1. Follow same instructions up to #3

  2. Place the lid on, and seal, and set to manual high pressure for 60 minutes. 

  3. When the time is over, let the pressure release on its own. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there. Then remove the lid.

  4. Let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Taste and adjust the amount of salt if necessary.

  5. Let continue to cool until barely warm. Remove solidified fat from the top if necessary.

  6. Refrigerate for up to 5 days or freeze for up to 6 months. If storing, divide the broth to your convenience. You can store the broth in freezer-safe small containers, freezer bags or even ice cube trays.

Watch How to Make It

Recipe Notes

I prefer to cook the broth low and slow so the slow cooker mode is the preferred cooking method for me. 

 

 

If you decide not to add the beef bouillon add 2 tablespoons of salt instead of 1/2 tablespoon. You can also add 2 tablespoons of soy sauce or coconut aminos and 1 cup roughly chopped mushrooms to help to create a richer flavor.

 

 

You can skip browning the meat/bones but doing this extra step really enhances the flavor of the broth. 

 

 

Adding vinegar to the broth helps to draw minerals out of the bones. I sometimes add it and sometimes I don't (my grandma never did) so it's totally up to you.

 

 

How can you use homemade broth?

 

 

 Did you make this recipe? Don't forget to give it a star rating below!

 

 

Please note that nutritional information is a rough estimate and it can vary depending on the products used.

 

Nutrition Facts
Slow Cooker Beef Bone Broth
Amount Per Serving
Calories 79 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Sodium 477mg 20%
Potassium 140mg 4%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 1g 2%
Vitamin A 56.9%
Vitamin C 19%
Calcium 2.8%
Iron 3.3%
* Percent Daily Values are based on a 2000 calorie diet.