Paleo Beef Bone Broth
Warm, nutrient-rich, and packed with flavor, this Paleo Beef Bone Broth is a must-have recipe for anyone embracing a wholesome, paleo-friendly lifestyle. Made with roasted beef bones (such as knuckles or marrow bones) and simmered low and slow for 24 hours, this broth is a powerhouse of collagen, minerals, and deep umami flavor. Aromatic additions like garlic, fresh thyme, and bay leaves, paired with the tang of apple cider vinegar, enhance its depth while helping to draw out nutrients from the bones. Perfect for sipping on its own as a comforting, gut-healing drink, or as a nourishing base for soups, stews, and sauces, this bone broth is rich, versatile, and easy to batch-cook. Whether you're looking to support joint health, boost your immune system, or warm up on a chilly day, this paleo beef bone broth is the ultimate feel-good recipe waiting to become a staple in your kitchen.
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Recipe Information
Ingredients
- 4 pounds beef bones (preferably knuckles or marrow bones)
- 2 large carrots
- 3 celery stalks
- 1 large onion
- 4 garlic cloves
- 2 tablespoons apple cider vinegar
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 1 teaspoon sea salt
- 4 sprigs fresh thyme
- 1 bunch parsley
- 16 cups cold water
Instructions
Preheat your oven to 400°F (200°C).
Spread the beef bones out on a large baking sheet in a single layer. Roast in the oven for 30 minutes, turning once halfway through. This helps to develop the flavor of the broth.
While the bones are roasting, peel and coarsely chop the carrots and onion. Roughly chop the celery and crush the garlic cloves.
Once the bones are roasted, transfer them to a large stockpot.
Add the chopped vegetables, garlic, apple cider vinegar, bay leaves, peppercorns, and sea salt to the pot.
Pour in the cold water to cover the bones and vegetables by at least 1 inch.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover partially, and let it simmer gently for at least 24 hours. This slow cooking time is key to extracting all the nutrients from the bones.
Occasionally skim off any foam or impurities that rise to the surface during cooking.
About an hour before the broth is done, add the fresh thyme and parsley to the pot.
Once finished simmering, turn off the heat and let the broth cool slightly.
Using a fine-mesh sieve or cheesecloth, strain the broth into a large bowl or containers, discarding the solids.
Let the broth cool completely before storing it in airtight containers in the refrigerator for up to 5 days or freeze for longer storage.
Before serving, skim any solidified fat off the surface, if desired.
Enjoy your homemade Paleo Beef Bone Broth as a warming drink or as a nutritious base for soups and other recipes.
Nutrition Facts
Calories |
1143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 3069 mg | 133% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 19.2 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 632 mg | 49% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2141 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
