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There’s something you should know about me: I am unapologetically a SOUP GIRL, and have been for pretty much my entire life. I almost always order it as an appetizer and I love making it at home too.
But for all my love of soup, I had never attempted to make bone broth! So a few weeks ago, to celebrate the *official* start of soup season, I rolled up my sleeves, gathered my ingredients and gave my very first true bone broth a go!
Let me tell you, making bone broth from scratch was incredibly rewarding and honestly SO easy that now I’m wondering why I never tried it before!
The best part is that in addition to being supremely low effort, it’s totally customizable to your tastes. Below you’ll find my “recipe” of sorts (or you can follow along on my IGTV), but think of it more as a guide you can reference on your bone broth ~journey~. I can’t wait for you to try it!
P.S: Our Bone Broth Box is perfect for making several rounds of bone broth and ships free!
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Easy Beef Bone Broth
Here’s what you’ll need:
- 5-6 pounds beef bones (marrow or knuckle work great!) or bone-in beef roast
- 2 medium onions, peeled + quartered
- 2 large carrots, cut into 1-2 inch pieces
- ½ tbsp black peppercorns
- 1 tbsp Kosher salt
- Approximately 12 cups of water
- Your favorite herbs! Feel free to get creative here, I love to add rosemary and thyme, but oregano, parsley, or bay leaves would be great too!
To get started, make sure your oven is preheated to 425 degrees Fahrenheit. You’ll be using it to roast the bones veggies together for maximum flavor - it really makes a difference!
Place the bones and vegetables into a shallow roasting pan and bake for about 40 minutes. You’re looking for the bones to be well browned, and you’ll want to be sure to turn them a few times during that time for even browning.
Once everything is good and roasted with lots of color, put all the ingredients into a big stock pot and add the salt and peppercorns.
Then you’ll want to fill the pot with the 12 cups of water until the bones are barely covered, i.e not swimming in it. Bring the mixture to a boil, then reduce the heat to low and cover and simmer.
How long you simmer your broth for is completely up to you! If you’re a little short on time you can let it go for four hours, and if you have more time, you can let it go for up to 24 hours, like I did. Just know that the longer you simmer, the deeper the flavor of your finished bone broth! Either way, be sure to add water as needed during that time so that your bones and vegetables remain covered. Add the herbs in the final two hours of simmering (if you add them earlier, your broth might turn a bit green!).
When you’re done simply strain your broth and enjoy!
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And that’s it! Bone broth is super easy, super delicious, and something I’ll be making all fall and winter long! If you make this bone broth, let me know what you think in the comments or tag me on Instagram @bigskycaroline or @littlecreekmontana.
Enjoy!
Caroline
