Beef Bone Broth Soup Recipe

Beef Bone Broth Soup is made with beef bones, apple cider vinegar, onion, carrots, celery, garlic, bay leaves, black peppercorns, fresh herbs (optional), water, cooked meat (optional), and vegetables (optional). This hearty beef bone broth soup recipe creates a nourishing dinner that takes about 12-24 hours to prepare and can serve up to 6-8 people.

Beef Bone Broth Soup Ingredients

• Bone Broth:
  • 4-5 pounds beef bones (marrow bones, knuckle bones, or oxtails)
  • 2 tablespoons apple cider vinegar
  • 1 large onion, quartered (optional: keep the skin for color)
  • 2-3 carrots, roughly chopped
  • 2-3 celery stalks, roughly chopped
  • 4 cloves garlic, smashed
  • 2-3 bay leaves
  • 1 teaspoon black peppercorns
  • Fresh herbs (like thyme or parsley) – optional
  • Water (enough to cover the bones)
• Soup:
  • 2-3 cups cooked meat (from the bones, shredded or chopped)
  • 2 cups vegetables (e.g., carrots, celery, kale, or spinach)
  • Salt and pepper, to taste
  • Fresh herbs for garnish (optional)
  • Lemon wedges (optional, for serving)

Beef Bone Broth Soup Instructions

• Preheat your oven to 425°F (220°C).
• Arrange the beef bones on a baking sheet.
• Roast the bones in the oven for 30-45 minutes until browned. This enhances the flavor of the broth.
• Place the roasted bones in a large stockpot or slow cooker.
• Add 2 tablespoons of apple cider vinegar to the pot.
• Add the quartered onion, roughly chopped carrots, roughly chopped celery, smashed garlic, bay leaves, and black peppercorns.
• Fill the pot with water until it covers the bones and vegetables by about 1-2 inches.
• Bring the mixture to a boil over medium-high heat.
• Once boiling, reduce the heat to low and let it simmer for 12-24 hours. The longer you simmer, the richer the broth will be.
• If using a slow cooker, set it on low for 12-24 hours.
• After simmering, remove the bones and vegetables using a slotted spoon and discard the solids.
• Strain the broth through a fine-mesh strainer or cheesecloth into a clean pot or large bowl to remove any small particles.
• In a large pot, combine the strained broth with 2-3 cups of cooked meat and any additional vegetables you’d like to add.
• Simmer the soup over medium heat until the vegetables are tender, about 10-15 minutes.
• Season with salt and pepper to taste.
• Ladle the soup into bowls and garnish with fresh herbs and lemon wedges if desired.
• Store any leftover broth in the refrigerator for up to 5 days or freeze for up to 3 months.

Recipe Tips

• Add Acid for Flavor Extraction: Including apple cider vinegar helps draw out minerals and nutrients from the bones. Let the vinegar sit with the bones for about 30 minutes before adding water to enhance the extraction process.
• Incorporate Aromatics: Add herbs like thyme, parsley, or bay leaves, along with aromatics such as ginger or leeks. These ingredients contribute additional flavors that enhance the overall taste of the broth.
• Skim the Foam: During the first hour of simmering, skim off any foam or impurities that rise to the top. This will help create a clearer and cleaner-tasting broth.

How To Store Beef Bone Broth Soup

Refrigerate: Cool the beef bone broth soup completely. Then, transfer it to an airtight container or cover the pot with a lid. The soup can be stored in the refrigerator for up to 5 days.

Freeze: For extended storage, freeze the soup. First, let it cool, then portion it into freezer-safe containers or freezer bags, leaving some space at the top for expansion. The soup can be frozen for up to 3 months. When ready to eat, thaw it overnight in the refrigerator before reheating on the stove or in the microwave.

How to Reheat Beef Bone Broth Soup

In The Oven: Preheat the oven to 350°F (175°C). Pour the leftover beef bone broth soup into an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.

In The Microwave: Place a portion of the soup in a microwave-safe bowl and cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.

On The Stove: Pour the leftover soup into a saucepan over medium heat. Stir occasionally and heat for about 5-10 minutes, or until it reaches your desired temperature.

What To Serve Beef Bone Broth Soup

Beef Bone Broth Soup pairs well with crusty bread, a fresh garden salad, garlic bread, and vegetable dumplings. It can also be served alongside noodles, quinoa, rice, and pickled vegetables for better savoring of the meal.

Frequently Asked Questions

What type of beef bones should I use for the broth?

You can use a mix of different beef bones, such as marrow bones, knuckle bones, and oxtails. Marrow bones add richness, while knuckle bones provide collagen, which helps create a gelatinous broth.

Do I need to roast the bones before making the broth?

Roasting the bones is recommended as it enhances the flavor and color of the broth. However, if you’re short on time, you can skip this step and still achieve a tasty broth.

Can I make the broth in a slow cooker?

Yes, a slow cooker is an excellent option for making bone broth. Set it on low for 12-24 hours for the best results. This method is convenient and allows for a long, slow extraction of flavors.

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