Dinner

Slow Cooker Beef Bone Broth Recipe

ByClara Bennett March 22, 2026March 22, 2026

Introduction

This Slow Cooker Beef Bone Broth is a nutritious and comforting base perfect for soups, stews, or sipping on its own. Rich in flavor and easy to prepare, it simmers gently to extract all the goodness from beef bones and fresh vegetables.

A black slow cooker filled with a light brown, clear broth with two lemon slices floating near the edge, placed on a white marbled surface. To the top left, there is a white plate holding a piece of ginger and a lemon half. A glass cup with more broth sits at the top right on a white saucer. At the bottom left, there is a white plate holding a wooden ladle. A grey cloth can be seen beneath the cooker, adding soft texture around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 lbs. beef bones
1 yellow onion, quartered
1 head of garlic, cut in half
2 carrots, cut into pieces
2 celery ribs, cut into pieces
2 Tbsp. apple cider vinegar
2 bay leaves
8 cups water
2 tsp. grated ginger
2 Tbsp. lemon juice
1/2 tsp. salt (add to taste)

Instructions

Step 1: Preheat the oven to broil. Place the beef bones on a sheet pan and brown them under the broiler for about 5 minutes on each side, adjusting time based on their distance from the heat.
Step 2: Transfer the browned bones to the slow cooker. Add the quartered onion, halved garlic head, chopped carrots, celery, bay leaves, apple cider vinegar, and water.
Step 3: Cover the slow cooker and cook on low for 12 hours, or longer if desired for a deeper flavor.
Step 4: Place a strainer over a large bowl and ladle the broth through it. Discard the bones and vegetables, pressing the veggies lightly to extract more juice.
Step 5: Stir in the grated ginger, lemon juice, and salt to taste. Serve the broth immediately, or refrigerate or freeze for later use. Skim off fat before serving if preferred.

Tips & Variations

Roasting the bones before slow cooking enhances the broth’s depth and richness.
Feel free to add herbs like thyme or parsley for additional flavor.
Using a slow cooker makes it easy to leave the broth cooking overnight or while busy during the day.
For a clearer broth, strain through a cheesecloth after the initial straining.

Storage

Store the cooled broth in airtight containers in the refrigerator for up to 5 days. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stove to preserve flavor and nutrients. If fat solidifies on top after chilling, you can remove it before reheating.

How to Serve

A black slow cooker filled with a light brown broth, with two thin lemon slices floating near the edge. To the left, a wooden spoon rests on a white plate, and a light gray cloth is partially visible under the slow cooker. On the right side, a white plate holds a halved lemon and a piece of ginger, and below it is a clear glass mug filled with the same light brown broth. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bones for this broth?

Yes, you can use marrow bones, knuckle bones, or a mix of beef bones for a rich, gelatinous broth. Chicken bones also work but will produce a different flavor profile.

Is apple cider vinegar necessary?

Apple cider vinegar helps extract minerals and nutrients from the bones during cooking. If you don’t have it, white vinegar can be a substitute, but the acid is important for a nutritious broth.