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–+ servings

Beef Bone Broth

This cozy, homemade beef bone broth is packed with rich flavor and way more satisfying than anything store-bought! Roasting the bones and veggies adds so much depth, and with warming spices like cinnamon and turmeric, it's perfect for those chilly days. Plus, it's full of nutrients and feels like a hug in a bowl—you'll never go back to the store-bought version again!
Prep Time1 hour
Cook Time4 hours
Total Time5 hours
Yields8 to 10 cups
Print Recipe Pin Recipe
Servings8 to 10 cups

Ingredients

  • 6 pounds beef bones, marrow bones, knuckles, or oxtails
  • 5 celery stalks, roughly chopped
  • 5 carrots, roughly chopped
  • 2 large onions, quartered
  • 12 garlic cloves, smashed
  • 5 thyme sprigs
  • 4 bay leaves
  • 1 ½ tablespoons apple cider vinegar
  • salt, to taste
  • white pepper, to taste
  • cayenne powder, to taste
  • 10 to 12 cups water, enough to cover the bones
  • 1/2 teaspoon turmeric, or to taste
  • 2 cinnamon sticks
  • 1 tablespoon black peppercorns

Instructions 

  1. Pre-Boil the Bones (Optional but Recommended): Place the beef bones in a large pot and cover them with water. Bring the water to a boil over high heat, and let the bones boil for 10-15 minutes. Drain and rinse the bones under cold water to remove impurities.
  2. Roast the Bones and Vegetables: Preheat your oven to 425°F (220°C). On a large baking sheet, arrange the pre-boiled bones along with the chopped celery, carrots, and quartered onions. Roast everything for 45 to 55 minutes, until the bones and vegetables are deeply browned. This step enhances the flavor of your broth.
  3. Prepare the Instant Pot: Transfer the roasted bones and vegetables to the Instant Pot. Add the garlic, thyme sprigs, bay leaves, peppercorns, cinnamon sticks, turmeric, salt, white pepper, and cayenne powder. Pour in the apple cider vinegar.
  4. Add Water: Pour enough water into the Instant Pot to fully cover the bones and vegetables, making sure not to exceed the "Max Fill" line (about 10-12 cups of water).
  5. Pressure Cook: Secure the Instant Pot lid and set the valve to "Sealing." Cook on High Pressure for 2 hours (or up to 4 hours for a more intense broth).
  6. Natural Release: After the cooking cycle is finished, allow the pressure to release naturally for about 20-30 minutes. Carefully open the lid once the pressure is fully released.
  7. Strain the Broth: Using a fine-mesh strainer, strain the broth into a large pot or container, discarding the bones and vegetables (or saving any bits of meat if desired).
  8. Cool and Store: Let the broth cool, then refrigerate overnight. Skim off any solidified fat that forms on top. Store the broth in jars or containers in the fridge for up to 5 days, or freeze for longer storage.

Did You Make This Recipe?

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