Beef Bone Broth

10 1455 59
Ingredients Minutes Calories
Prep Cook Servings
15 min 24 h 4
Beef Bone Broth
Health Rating


454 gm Beef bones (grass-fred)
2 large stalk(s) Celery
2 large Carrots
2 clove(s) Garlic
3 leaf Bay leaf
2 sprig Thyme, fresh (or 1 tsp dry)
1 tbsp Peppercorn (omit for AIP version)
1 cup Parsley, fresh (about a handful, optional)
3 tbsp Apple cider vinegar (important for drawing nutrients out of bones)
8 cup Water (more or less to cover)


1. Wash and dry bones. Roast at 400 F for an hour or so until browned.

(Beef stock sometimes has a sour taste as an end product. Roasting diminishes this effect)

2. Place bones, veggies, and herbs in a pot or slow cooker. Cover with fresh water. Add vinegar.

3. Bring to boil then reduce heat. Simmer for approximately 24 hours. Skim off any scum that floats to surface throughout cooking process.



Nutrition Facts

Per Portion

Calories 59
Calories from fat 22.6
Calories from saturated fat 4.1
Total Fat 2.5 g
Saturated Fat 0.5 g
Trans Fat 0
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 0.6 g
Cholesterol 1.7 mg
Sodium 96 mg
Potassium 322 mg
Total Carbohydrate 7.7 g
Dietary Fiber 2.6 g
Sugars 2.6 g
Protein 1.4 g

Dietary servings

Per Portion

Vegetables 1.6

Energy sources



To make AIP friendly: Remove peppercorn