- 3-4 lbs. mixed beef bones( you can include meaty shank/soup bones and use the meat to make soup)
- 2 carrots
- 3-4 stalks of celery
- 2-3 onions
- 15-20 mushrooms/ mushroom stems( optional)
- 2 tablespoons apple cider vinegar
- 2 bay leaves
- 3-6 garlic cloves
- salt and pepper to taste
- filtered water
In a Crock Pot or Stove Top:
In a preheated 400° oven, roast the bones in a single layer for about 1 hour, flipping halfway through. Add the bones to a large stock pot or crock pot and cover with at least 2 inches of water( about 3-4 quarts). Set slow cooker to low or cook on stove top and simmer for 24-36 hours, adding the vegetables for the last 12-18 hours. Strain and cool the broth. Skim the fat off the top once cool. Enjoy!
In an Instant Pot:
In a preheated 400° oven, roast the bones in a single layer for about 1 hour, flipping halfway through. Add the bones and vegetables to the Instant Pot and cover with at least 2 inches of water( about 3-4 quarts). Set the timer for 4 hours( 240 minutes) on manual setting using high pressure. It will take up to an hour for the timer to start so the total cook time will be about 5 hours. Let the pressure release naturally or use the quick release. Strain and cool the broth. Skim the fat off the top once cool. Enjoy!
Notes:
- Collect veggies scraps when cooking and bones from steaks or ribs in the freezer until you have enough for broth.
- Any acid will work in place of apple cider vinegar. Try lemon juice, or a flavored vinegar in place of the apple cider vinegar.
- Don’t worry if your broth doesn’t thicken when cooled, it is still a nutritious broth. Just use less water or more bones next time.
- Making bone broth isn’t an exact recipe, feel free to make the recipe your own!
- Use refrigerated broth within 5 days or freeze for up to 6 months.