In our house, we usually stick to making chicken or turkey broth, but this time I wanted to switch things up and try a homemade beef broth to elevate some of my favorite comfort dishes – like hamburger steak, cubed steak, beef gravy, and a good old-fashioned roast.
After a bit of research (and a few trips to my favorite grocery stores), I asked the butchers if they had any beef scraps available. Unfortunately, the best they could offer were beef marrow bones – not quite the freebie I’m used to when making our Crockpot Broth and it would be cheaper to buy beef broth in the store…
So why make it if it costs more? Marrow bones add extra nutrients and flavor! When they cook for a long time, the marrow releases collagen, healthy fats, and minerals like calcium and magnesium. These help support your joints, digestion, and overall health.
The flavor is also richer than regular broth. The marrow gives it a deep, savory taste and a smooth texture that makes soups, gravies, and sauces taste homemade and comforting. It’s a simple way to turn basic broth into something more nutritious and full of flavor.
This recipe follows the same base method as our Crockpot Broth, with just a couple of extra steps. The extra effort was absolutely worth it—we ended up with eight jars (about 12 cups) of rich beef broth, plus a layer of beef fat on top that can be saved and used later for making a flavorful roux for gravy.
Be sure to comment below or tag us on social media if you’ve tried this recipe!
Recipe
Makes about 8 jars of 16 oz broth
Equipment
- 7-quart crockpot
- Large strainer
- Large bowl
- 8-10 wide-mouth mason jars
- Roasting pan or foil pan
Ingredients for Chicken Broth
- 4 cups of vegetable scraps (ends and peels)
- Peels: Onions, cleaned carrots, garlic
- Ends: Celery and cleaned carrots
- 3 pounds of beef marrow bones
- Water (tap water is fine)
- 3 sprigs of thyme
- 3 sprigs of rosemary
- 2 whole garlic cloves
- 2 tablespoons of whole peppercorns
Instructions
- Preheat your oven to 425°F.
- Prepare the bones: Place the beef marrow bones in a single layer on a baking sheet lined with parchment paper or foil. If they’re canoe-cut, make sure the open marrow side is facing up.
- Roast the bones: Bake the bones for about 30 minutes, or until they’re browned and the marrow is soft.
- Move to the crockpot: Place the roasted bones and any juices from the pan into your crockpot. If anything sticks to the pan, add a little water to loosen it and pour that in too.
- Add flavor: Add your vegetable scraps, herbs (like thyme and rosemary), garlic cloves, peppercorns, and bouillon cubes*.
- Add water: Fill the crockpot with water until everything is fully covered.
- Slow cook: Cook on low for 24 hours. If your crockpot shuts off after 10 hours, just restart it until the full 24 hours is complete.
- Strain the broth: When done, the broth will be dark and rich. Use a fine mesh strainer to remove the bones and scraps. You may need to strain it twice. Don’t worry if you see tiny black bits — that’s just from the peppercorns.
- Store it: Pour the broth into mason jars, leaving a little space at the top (the freeze line). Let it cool before putting on the lids.
- Keep it fresh: Store in the freezer for up to 3 months or in the fridge for up to 5 days. I like to freeze mine.
- Reheat and use: To thaw, place the frozen broth jar in a pot of hot water, microwave it, or thaw it in the fridge overnight.
Note: This broth is perfect for beef gravy, soups, or beef dishes. You can make a smaller batch or even a quick version of broth on the stove, but I personally prefer using the crockpot! We did not use beef bouillon cubes to focus only on the natural flavors but you are welcome to!
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