Homemade Bone Broth with Vegetables and Fresh Herbs Recipe
Rich and nourishing homemade bone broth made from beef bones simmered with fresh vegetables and seasonings. This versatile broth can be prepared using an Instant Pot, stovetop, or slow cooker, offering a deeply flavored, mineral-rich base perfect for sipping or enhancing soups, stews, and other recipes.
- Prep Time: 40 minutes (including optional roasting and settling time)
- Cook Time: 2 hours (Instant Pot), 8-10 hours (Stovetop), 12-18 hours (Slow Cooker)
- Total Time: 2 hours 40 minutes (Instant Pot), up to 18-22 hours (Stovetop), 13-18 hours (Slow Cooker)
- Yield: 10 servings
- Category: Soup/Broth
- Method: Instant Pot
- Cuisine: American
- Diet: Low Salt
Ingredients
Bone Broth Ingredients
- 3 pounds beef bones
- 2 medium carrots, cut into thirds (typically using 1 carrot)
- 1 rib celery, cut into thirds
- 1 knob fresh ginger (about 1 inch)
- 2 garlic cloves (optional)
- 1 teaspoon apple cider vinegar (or fresh lemon juice)
- 8 cups water (or as much as needed to cover the bones)
- 2 teaspoons pink Himalayan salt (or sea salt, to taste)
- Handful of fresh parsley (optional)
Instructions
- Roasting the Bones (Optional): To enhance flavor and reduce fat, roast the beef bones in an oven preheated to 450°F for 30 minutes on a baking pan.
- Instant Pot Method: Place bones, carrots, celery, ginger, garlic, and apple cider vinegar into the Instant Pot inner pot. Add water until pot is two-thirds full. Seal the lid and set to SOUP on high pressure for 120 minutes. It will take 20-40 minutes to reach pressure, then cook for the set time.
- Pressure Release: After cooking, allow the Instant Pot to naturally release pressure for 30-60 minutes before opening the lid.
- Finishing: Add salt to taste and parsley if using. Let the broth sit for 20-30 minutes to meld flavors.
- Straining: Strain the broth through a fine metal strainer, discarding the bones and vegetables. Use immediately or cool and store in the fridge up to 5 days or freeze up to 3 months.
- Stovetop Method: Place bones in a large heavy-bottom pot. Cover with water and add vinegar, letting sit 20-30 minutes. Add vegetables and bring to a vigorous boil over high heat. Reduce to a simmer and cook for 8-10 hours (longer 18-22 hours for more nutrients), skimming off impurities regularly.
- Final seasoning: Add salt and parsley during the last 30 minutes of simmering. Strain and store as above.
- Slow Cooker Method: Place bones in a 6-quart or larger slow cooker. Cover with water, add vinegar and let sit 20-30 minutes. Add vegetables. Cook on low for 12-18 hours (up to 36 hours for maximum benefit). Add salt and parsley in the last 30 minutes.
- Straining and Storage: Strain broth, discard solids, and enjoy or store as desired.
Notes
- Roasting bones prior to simmering adds deeper flavor and reduces fat in the broth.
- Apple cider vinegar helps extract minerals from the bones during cooking.
- Simmering longer yields more nutrients and richer broth.
- Salt is added at the end to control seasoning level.
- Broth can be refrigerated up to 5 days or frozen up to 3 months.
- Vegetables can be omitted or adjusted based on preference.
- Garlic is optional but adds flavor and health benefits.
- Use a fine metal strainer to ensure a clear broth free of bone fragments or vegetable pieces.
