Beef Bone Broth Recipe

Beef bone broth recipe - Dr. Axe

Total Time

48 hours



Meal Type



  • 4 pounds beef bones with marrow
  • 4 carrots, chopped
  • 4 celery stalks, chopped
  • 2 medium onions, peel on, sliced in half lengthwise and quartered
  • 4 garlic cloves, peel on and smashed
  • 1 teaspoon kosher salt
  • 1 teaspoon whole peppercorns
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 5-6 sprigs parsley
  • ¼ cup apple cider vinegar
  • 18-20 cups cold water


  1. Place all ingredients in a 10 quart capacity crock-pot.
  2. Add in water.
  3. Bring to a boil over high heat; reduce and simmer gently, skimming the fat that rises to the surface occasionally.
  4. Simmer for 24-48 hours.
  5. Remove from heat and allow to cool slightly.
  6. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.
  7. Use within a week or freeze up to 3 months.

Beef bone broth is one of the most healing foods you can consume. It’s rich in nutrients like gelatin and glycine, which help to protect and heal your leaky gut, skin and digestive tract. Try this healing recipe for beef bone broth today!

Or, when you’re really short on time, you can always purchase high-quality bone broth from your local health food store, or try a protein powder made from bone broth.

Josh Axe

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  1. Katelin Clay on

    Can you explain the difference between soup bones and marrow bones? I understand that the marrow bones have marrow in them and that the marrow has good qualities if the animal is all natural-we get ours from 100% grass fed cows! But can you use marro bones and soup bones?!?!

    • DeeH on

      I’ve always thought that soup bones and marrow bones are the same thing and I am very sure that I’m correct on that, but someone will correct me if I’m wrong.

      • DeeH on

        I’ve made soup with them in the past, my mother won’t let me make it for her with beef bones, anymore, because she’s worried about mad cow disease. I believe if you use grass fed beef, you won’t have to worry about that. One of our favorite things after making soup with the marrow bones is to scoop the marrow from the bones after it’s cooked and spread a thin layer on rye bread. It’s delicious if you like rye bread. Sprinkle salt on top if you like.

    • Kathy on

      This is the same recipe I use for my soups of all kinds. Just add veggies, beef, noodles or what ever you want. I use soup bones with marrow. Very good.

  2. Shrek on

    There are recipes for both beef & chicken bone broth. What about mixing the 2? And what about cooking them in the new crockpot pressure cookers?

  3. debbie ciolli on

    I am a Vegetarian & it has nothing to do with mad cow disease fear of, or any other fear of getting diseases from the animals I refuse to eat. However, I do believe since long ago, as we’ve become the same as the Barbarians, with our lack of Humanity to all Beings, Animals included, that We have Reaped what We’ve Sown. Many DISEASES & CONDITIONS have been Directly caused by the Continuation of Greed for Money, Food, as IS Seen in Our own Country with the amount of Obese People & Children. However, all the Diseases, especially those Auto-Immune & Gut issues are caused by all the ways Greed & Glutony has caused people to Mass Produce Mass Slaughter, & Mass Amounts of Profits. Any way, Any Lies are “A” OK, including those even in Baby Food & FOrmulas. Nothigs been safe for a very long time. The USDA is a Joke, as is the FDA, & any other Government Agency & their Lobbyists who Lobby for One Group after another, for?? More Money, Less Costs. Our health & the health of Our Children & Grandchildren & Families are continuing to pay the Prices, in MORE ways than One. Same with Pharma. Money & Greed, Lies are Infinite across the boards..

    • Cally on

      Rather than venting on a bone broth recipe website, why not try to be productive and ask yourself what you could do to improve the issues you are concerned about.

    • Steve on

      I am not a vegetarian and do not like how animals are raised by large companies. But maybe you should take your message elsewhere.

    • Atgold on

      I agree with you. No morals and no integrity by the big companies referred to, and government officials are not trustworthy either.

    • Atgold on

      Maybe I didn’t click on Reply, so will just redo a brief note that your information is true. Integrity and morality are lacking in officials in big businesses and the two government agencies that are supposed to protect us.

    • Mona on

      Your rant should have included information such as the FDA allows big chicken farms to feed their chickens with feed which contains arsenic so that they grow faster. Just read that on an organic website trying to educate people on why the should only buy organic chicken to make their bone broth! I think that all health concerned citizens should be contacting their representatives which issues such as this. Maybe we do need to eliminate the USDA and FDA that are not protecting our food supply.

  4. Angela White on

    I did a 10 day smoothie cleanse and needed the daily requirements for protein drnked two cup per day and It was sooo good I lost 15lbs the healthy way with out dieting.

  5. Francis on


    I am concerned, I do not have grass-fed bones on hand but started making my bone broth with the bones I had — would I still get the benefits?

    Also, how often should I eat if trying to gain my weight back? From reading on your site, I think I have Leaky Gut and I am on the path to better myself and my health overall.

    Thank you for your continued help and amazing information.

  6. John Siple on

    Hey Doc thanks for your info comparing gelatin to bone broth, as the latter is gaining notoriety. Leaky gut syndrome is something that I might be safe from as well as tennis elbow and arthritis, and disc problems so it’s time to get back about taking care of myself. by the way I’m looking for a a good hearty beer that has less yeast in it yeast gives me diarrhea and gas I believe. Thank you ciao, Jon

  7. Brenda on

    Does anyone know if you still will get the same effect if you leave out the apple cider vinegar?
    I cannot tolerate anything with vinegar in it. Makes my belly hurt so bad. Even just a little bit is really bad.
    Thanks all for your time and info.
    Blessings to all.

    • Ellen on

      Brenda, you can get the same benefits if you cook the broth long enough. 24 – 48 hours will be sufficient. You can also try adding just a bit of lemon juice if it doesn’t bother you.

  8. Peter on

    I made my first batch of bone broth using this recipe a few days ago. My crockpot is only an 8 quart and would not hold the 18 to 20 cups of water called for in the recipe. As room was made during the simmering process I would add water until I reached the necessary amount. That seemed to work fine. The broth was very tasty and has successfully reduced my diverticulitis pain to almost none in a matter of six days. I followed stage one of the diverticulitis treatment plan on Dr. Axes website diligently. I had to start with store-bought bone broth from our local health food store until my first batch was completed. The broth from this recipe is so much better than the store bought. I drank 24 to 30 ounces of bone broth a day along with all the other supplements in the stage one plan. I am not a heavy person but I went from 170 down to 160 pounds in six days. I started stage two of the plan yesterday by introducing homemade carrot and apple juice with a little lemon in it. My diverticulitis pain was about a four or five on a scale of 1 to 10 when I started this plan a week ago. It is now less than one. I am becoming a believer. This is my fourth bout of diverticulitis in 10 months and the first time it has been treated without antibiotics. I started my second batch of bone broth last night before I went to bed. I am hoping to maintain a much healthier diet to prevent this diverticulitis from occurring again and just to have a much healthier gut. Bone broth will become a regular part of this diet.

    • Bambi on

      I am dealing with my second bout of diverticulitis in a year. Previously I would have one or two within 5 years. I have taken antibiotics each time :( I’m terrified of something worse happening if I don’t. I am a an athletic female with a healthy diet- I avoid gluten, eggs, dairy, corn and soy as advised by my health care practitioner (functional health). I don’t eat processed foods and follow a raw diet 51% of the time. I am perplexed by this disease where it doesn’t seem to discriminate. I am impressed with your results and your bravery NOT to indulge in taking antibiotics. I didn’t think it was possible to “heal” without them. Your post gives me hope that I can do this, with much effort, but its achievable. Thank you for sharing and I hope you are in good health :)

  9. Brenda on

    Thanks Ellen for the reply.
    I decided to go with the protein powder version because it easier and faster for me.
    Taste terrible tho. Yuck!!
    Add a little salt and garlic and it’s tolerable.
    Good luck to everyone!!

  10. Rebecca on

    How do you warm up the broth to drink it once it’s been refrigerated? How much of it do you drink a day? I have 4 mason jars filled with 20 oz and 2 with 10oz

  11. Mom of baby with Eczema on

    I asked a few of my relatives. All agreed its not marrow bones I should use, but knee bones. They say its the knee bones that contain the collagen, I can add some marrow bones for flavor.
    Any thoughts on that?

    • Peter on

      My butcher told me the same thing about joint bones having more collagen. I’ve made three batches of broth with this recipe and I do not get any gelatin. It is a very tasty bone broth and it seems to have succeeded in healing my diverticulitis but I would like to get more gelatin which is so good for you. I talked to my daughter this morning who uses a Insta pot which is a pressure cooker and she makes broth in a little over an hour and gets gelatin. So, I may go in that direction. I’ve also heard that breaking the bones will help with getting more collagen from them.

  12. Peter on

    Is anybody who is doing the full 48 hour version of this recipe having some or all of their broth turn to jelly (gelatin) once it’s cooled? I am not and I’m wondering what I might be doing wrong.


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