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Dorothy Thomas

Soup Bones Beef Recipe

A rich, nourishing, and flavorful beef bone broth made from soup bones—perfect as a base for soups, stews, or sipping on its own. Slow-cooked to extract maximum collagen and nutrients.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 8 hours 15 minutes
Servings: 6 8
Course: Broth, Main Course, Soup, Stock
Cuisine: American, Universal
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 lbs Beef soup bones (marrow bones, knuckles, or oxtail)
  • 1 tbsp Olive oil or avocado oil
  • 1 whole Large onion (quartered)
  • 2 whole Carrots (chopped)
  • 3 stalks Celery (chopped)
  • 4-5 cloves Garlic (smashed)
  • 1 tbsp Tomato paste (optional, for depth)
  • 1 tsp Black peppercorns
  • 1 tsp Sea salt (adjust to taste)
  • 2 bay leaves Dried
  • 2-3 sprigs Fresh thyme or 1 tsp dried
  • 3-4 quarts Water (or enough to cover bones)
  • 1 tbsp Apple cider vinegar (helps extract minerals)

Equipment

  • Large stockpot or slow cooker
  • Fine-mesh strainer or cheesecloth
  • Large bowl for straining
  • Tongs or slotted spoon

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Place beef bones on a baking sheet, drizzle with oil, and roast for 30-40 minutes until browned.
  3. In a large stockpot or slow cooker, heat oil over medium heat.
  4. Add onions, carrots, and celery. Sauté for 5 minutes until softened.
  5. Stir in garlic and tomato paste (if using) for 1 minute.
  6. Add roasted bones, peppercorns, bay leaves, thyme, and vinegar.
  7. Pour in enough water to fully submerge the bones (about 3-4 quarts).
  8. Stovetop Method: Simmer on low heat for 6-8 hours, skimming foam occasionally.
  9. Slow Cooker Method: Cook on LOW for 12-24 hours for maximum richness.
  10. Remove bones with tongs. Strain broth through a fine-mesh sieve or cheesecloth.
  11. Discard solids (or pick remaining meat for soups).
  12. Season with salt to taste.
  13. Let broth cool before refrigerating (up to 5 days) or freezing (3+ months).
  14. Skim solidified fat if desired.

Notes

  • For deeper flavor: Add mushrooms, parsley stems, or a splash of red wine.
  • Gelatinous texture indicates a well-made broth (thickens when chilled).
  • Instant Pot Option: Cook on HIGH pressure for 2-3 hours, then natural release.