Why Make This at Home?
Skip the bland, watery cartons from the store. Homemade broth is rich, nourishing, and loaded with collagen and minerals. Using fresh Roma tomatoes adds natural sweetness and depth without processed ingredients.
Pro Tips & Common Mistakes
❌ Mistake: Hard boiling → cloudy broth.
✅ Fix: Keep it at a gentle simmer.
❌ Mistake: Using only marrow bones.
✅ Fix: Mix marrow (richness), knuckle (gelatin), and meaty bones (flavor).
❌ Mistake: Skipping roasted veggies.
✅ Fix: Roasted Roma tomatoes + onions = natural depth of flavor.
Benefits
- Collagen for joint & skin health
- Gut-healing gelatin
- Rich source of calcium, magnesium & phosphorus
- Strengthens immunity + deeply satisfying
Variations
- Instant Pot Method: High pressure for 2–3 hours.
- Chicken Version: Swap beef bones for chicken carcasses/wings. Leave out the tomato
- Boosted Flavor: Add ginger, turmeric, or dried mushrooms for depth.
✅ Quick Guide
- Hands-On Time: 20–25 minutes
- Cook Time: 12–24 hours
- Yield: ~4 quarts
Beef Bone Broth
Homemade broth is rich, nourishing, and loaded with collagen and minerals. Using fresh Roma tomatoes adds natural sweetness and depth without processed ingredients.
Equipment
- 1 Stock Pot 12 QT or greater
- 1 Strainer or China Cap
- 1 Cambro or Large Storage Pot 6 QT or greater
Ingredients
- 4 lbs beef bones mix of marrow, knuckle, and meaty bones
- 2-3 medium carrots cut into chunks
- 2 -3 celery stalks cut into chunks
- 2 medium onions halved (skins on for color) and roughly chopped
- 4 Roma tomatoes cut into 6ths
- 2 bay leaves
- 1 tbsp black peppercorns
- 1 tsp allspice whole
- Water to cover
Instructions
- Roast the Bones (Optional but Highly Recommended)
- Preheat oven to 425°F (220°C).
- Spread bones on a baking sheet. Roast 30–40 minutes until well browned.
- After the first 20 minutes, add onions, carrots, celery, and Roma tomatoes to the pan with the bones.
- Roast together until caramelized.
- Load the Pot
- Transfer bones and vegetables into a large stockpot or slow cooker.
- Pour in water to cover everything by at least 2 inches.
- Add bay leaves, peppercorns, and allspice
- Bring to a boil, then reduce immediately to a gentle simmer.
- Skim foam during the first 30 minutes.
- Cook 12–24 hours (longer = richer flavor & more nutrients).
- Strain through a fine mesh sieve.
- Cool quickly. Store in jars in the fridge (up to 5 days) or freezer (up to 6 months).
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