03/13/2026
It's Foodie Friday!
Beef Bone Broth Recipe
Nutrition plays an important role for our body to repair.
Bone broth could help improve skin, hair and nails, reduce inflammation, improve gut health and reduce joint pain and stiffness.
Ingredients:
8 pounds of beef bones with meat attached
1 cup of onion, coarsely chopped
1 1/3 cup carrots coarsely chopped
1 1/3 cup celery coarsely chopped
2 tablespoons of tomato paste
Herbs for the spice bag (thyme, crushed peppercorns, parsley stems, bay leaf)
Optional: 2 or 3 whole garlic cloves
Instructions:
1. Preheat your oven to 375°F. Put a little oil in the bottom of a roast pan. Roast the bones for about an hour. About 15 minutes before they are done, add tomato paste to the bones, stir and finish roasting until everything is a rich mahogany color.
2. While the bones are roasting, chop up the vegetables and prepare the spice bag. Because the veggies will be cooking for a long time you can cut them into fairly large pieces.
3. Place the bones and vegetables in the stock pot and add about 6 quarts (or 6 liters) of cold water. Add the spice bag and tie the end of the string to the handle of the pot so you can remove it if you need to.
4. Deglaze the pan you roasted the bones in by adding a little water, heating on the stove top and stirring all the nice brown bits up off the bottom of the pan. Add the brown liquid to the stock pot. Skip this step if anything in the pan is burnt. You don’t want that burnt flavor in your stock.
5. Bring the water slowly to a gentle simmer; you don’t want a rapid boil. As the stock begins to simmer some foam and sludge will make its way to the top. Keep skimming this off with the ladle.
6. Let the stock simmer, skimming occasionally if needed, until done.
How do I know when my broth is done?
The liquid will be rich in color and flavor, and reduced by about 1/3 from the original volume. About 10 hours of simmering will give you this result.
7. Strain your stock through a fine strainer lined with cheesecloth into a large bowl or container. Cool in an ice bath or in the refrigerator.
Recipe By Patty Maguire – Naturally Gluten Free