Beef Bone Broth Recipe - Dr. Axe

Beef Bone Broth Recipe

Beef bone broth recipe - Dr. Axe

What is bone broth good for? Bone broth benefits can include helping leaky gut, joint problems and even common skin concerns like wrinkles and cellulite.

Making this homemade beef bone broth recipe is one of the best ways you can reap all of those benefits. Plus, making beef bone broth is a lot easier than you might think and is far healthier than store-bought versions.

What Is Bone Broth Good for?

Bone broths have been staples of traditional diets around the world for centuries. Not only are they both flavor- and nutrient-dense, they’re also easy to digest and able to boost internal healing thanks to key components like gelatin, which research shows can help support intestinal health and integrity.

In addition to gelatin and collagen, the long simmering of the beef bones and ligaments also releases beneficial amino acids like proline, glycine and glutamine. These amino acids are key to metabolic processes, including the support of bone mineral density, muscle tissue creation and repair.

In case you were wondering, the benefits of beef bone broth and chicken bone broth are very similar, so you really can’t go wrong choosing either one!


What is the difference between bone broth and stock? They’re usually very similar or even exactly the same in terms of ingredients, and it’s more of the naming convention. That being said, bone broths are typically cooked significantly longer than a beef or chicken broth. Bone broth contains more protein, collagen, electrolytes, vitamins and minerals than a beef or chicken broth.

Beef bone broth recipe - Dr. Axe

Beef Bone Broth Recipes

People are sometimes at a loss for the best way to consume bone broth on a daily basis. Do you just drink bone broth? You certainly can, but there are so many ways you can use bone broth. Whether you choose chicken or beef bone broth, the options are pretty endless.

But wait, which is better: chicken bone broth or beef bone broth? That mainly comes down to personal taste preference. Choosing between the two can also be based on what goes better with a recipe.

Some recipes like Vietnamese pho or beef bone vegetable soup are clearly best with a beef bone broth. For other dishes like Baked Chile Relleno Casserole or Slow Cooker Chicken Gumbo, chicken bone broth is the perfect addition.

Here are some other mouthwatering ways to use beef bone broth:

Nutrition Facts

If you use all organic ingredients, you’ll be making a delicious organic beef bone broth recipe. It’s especially important to opt for organic bones to avoid factory-farmed meats. If 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.

The exact nutrition facts for beef bone broth will vary from batch to batch because it depends upon the exact ingredients you choose to use, how long you cook the broth for, how much fat you skim off the top, etc.

In general, homemade beef broth is low in calories and fat, contains a notable amount of protein and zero grams of sugar and carbs.  The amount of sodium depends upon how much sea salt you use.

Is this a beef bone marrow broth recipe? Yes, and we recommend opting for beef bones with marrow, which are naturally rich in collagen. To maximize beef bone broth nutrition and quality, the best bones for bone broth come from organically-raised and — in the case of beef — grass-fed animals.

Beef bone broth ingredients - Dr. Axe

How to Make Beef Bone Broth

Making beef bone broth is just as easy as making our chicken bone broth recipe. All you have to do is combine all of the ingredients in a slow cooker and let it simmer for at least 36 hours (that might require you to run three cycles on your slow cooker unless you have one that allows you to set it for 36 hours). This is truly a pretty effortless beef bone broth slow cooker recipe.

Otherwise, you can also cook on the stovetop in a large stock pot. (See below.)

Why so much more time than a chicken bone broth? It’s because the beneficial components of beef bones take longer to release.

First, preheat the oven to 450 degrees to roast the bones and vegetables later.

While the oven heats up, it’s a good idea to blanch the beef bones. Ideally, as said above, these bones are from organic, grass-fed, free-range beef cattle. Blanching the bones will help create a clearer broth without any impurities. Simply place the bones in a large stockpot and cover with cold water. Bring to a boil over high heat and then simmer for 20 minutes. Drain and rinse the bones with cold water.

Place bones and vegetables in a roasting pan, without piling them on top of each other (you may need two pans). Roast for 30 minutes before turning over bones and veggies, then roast for 20 minutes more.


Place the beef bones and other ingredients in a 10-quart capacity slow cooker.

Beef bone broth step 2 - Dr. Axe

Add cold water so all the contents are submerged by about an inch. For the stovetop version, bring to a boil over high heat while covered, then reduce heat and simmer gently, with lid slightly ajar. For the slow cooker version, simply turn it on and set to 12 hours (be ready for two more cycles, so set your timer on your watch or in house).

If you’re doing on your stovetop, do not keep in on the flame overnight. Instead, remove from stovetop in the evening, allow it to cool and refrigerate overnight. Repeat the process the next day.

For either version, skim the fat that rises to the surface occasionally. Simmer for 12 to 24 hours.

Beef bone broth step 4 - Dr. Axe

Remove from heat and allow to cool slightly. Discard all solids. Strain the remainder through a colander.

Beef bone broth step 6 - Dr. Axe

After straining, let stock cool to room temperature (add some ice cubes to quicken this process if you want), cover and chill.

Place in the refrigerator and allow to completely cool. A few hours later, you can use a spoon or fork to remove the top layer of fat.

Use within a week. Otherwise, you can freeze your homemade beef bone broth for up to three months.


If you have a histamine sensitivity, you should avoid bone broth. While it can reduce gut inflammation, bone broth also is rich in the amino acid glycine. And unfortunately, glycine can be converted to oxalates and glutamate in the body.

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Bone broth recipe

Beef Bone Broth Recipe

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  • Author: Dr. Josh Axe
  • Total Time: 13 hours 15 minutes
  • Yield: 20 cups (approximately) 1x
  • Diet: Gluten Free


Making this homemade recipe is one of the best ways you can reap all of the awesome beef bone broth benefits. Plus, making beef bone broth is a lot easier than you might think and is far healthier than store-bought versions.


  • 5 pounds beef bones with marrow and bones with meat on them (oxtail, short ribs, knucklebones) — ideally from grass-fed, free-range cattle
  • 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
  • ½ teaspoon sea salt
  • 1 teaspoon whole peppercorns
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 6 sprigs parsley
  • ¼ cup apple cider vinegar


  1. Preheat the oven to 450 degrees F.
  2. Blanch the bones by placing them in a large stockpot and cover with cold water. Bring to a boil over high heat and then simmer for 20 minutes. Drain and rinse the bones with cold water.
  3. Place bones and vegetables in a roasting pan, without piling them on top of each other (you may need two pans). Roast for 30 minutes before turning over bones and veggies, then roast for 20 minutes more.
  4. Place the blanched beef bones and other ingredients in a 10-quart capacity slow cooker.
  5. Add in cold water so all the contents are submerged by about an inch.
  6. Turn on the slow cooker and prepare to cook for at least 12 hours at the low setting. For 24 hours, you may need to re-run the cycle twice or three times, depending on the slow cooker.
  7. If cooking on a stovetop, bring the large pot to a boil over high heat with lid on; reduce and simmer gently with lid slightly ajar but on.
  8. In slow cooker or pot, skim the fat that rises to the surface occasionally.
  9. Simmer for 12 to 24 hours. If using stovetop, cool at evening and refrigerate overnight. Put back on the stovetop the next morning.
  10. Remove from heat and allow to cool slightly. (Use any of the meat for soups or sandwiches, or just eat by itself.)
  11. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.
  12. Refrigerate for a few hours before removing the top layer of fat with a spoon or fork.
  13. Consume within a week. Or freeze in containers for up to 3 months.
  • Prep Time: 15 min
  • Cook Time: 13 hours
  • Category: Soups
  • Method: Stovetop, Slow Cooker
  • Cuisine: American


  • Serving Size: 1.5 cups (355 g)
  • Calories: 71
  • Sugar: 0.9 g
  • Sodium: 124 mg (5% DV)
  • Fat: 3 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 1 g
  • Fiber: 0 g
  • Protein: 10 g
  • Cholesterol: 21.3 mg

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  1. APRIL on

    Refrigerate overnight, remove solid fat on top. It’s too much and hurts my stomach. Remove solids. Leave in bones
    add chopped carrots, celery, peeled chopped zucchini, 1 small can of tomato paste.

  2. Paula Gue on

    Hello! I made your recipe using marrow bones. It tastes really good! But I put it in the frig and next day removed the fat off the top and was expecting all the other liquid to be gelatinous and it was not at all! Does that mean I have no collagen in my broth? It was in my slow cooker for 36 hours! 😩

  3. Gary on

    So you have never used beef broth, bouillon, stock or any of a myriad of other products based in boiled beef. Because the stuff released into your kitchen should be present in all these albeit in varying amounts. I think that , assuming you really got sick, the source was not the nutritious concoction in your pot. But thank you for the humorous attempt at victimhood

  4. Laura on

    Can I omit the salt since I have an 8 month old baby that id like to give some to? Will it affect the cooking or flavor in any way? I was thinking about adding the salt at the end

    • Gary on

      It’s half a teaspoon in 20 cups. That I believe is 1/40 of a teaspoon per cup. It wouldn’t hurt the kid if he ate the entire 20 cups. Go to your kitchen and find a 1/2 teaspoon measuring spoon. It’s very small. I put a couple of tablespoons per gallon in mine (that’s 16 cups so close enough for comparison) and i use plain old iodized sodium chloride. My blood pressure is 126/80, sodium count in my blood is dead in the middle of the acceptable range and I’m 57 yrs old, and weigh 164 lbs. By the way, bonebroth is healthy and if you salt it good its delicious.

  5. JTiek on

    I make a chicken bone broth for my dogs. I boil the bones and skin etc and grind all in the blender after many hours in the pot.
    I noticed none of the comments I read included using the bones which have become soft enough to blend. Curious if there is a reason to discard them??
    Thank you for responding, JTiek

      • Beverly Finch on

        I dry and grind the bones real fine, making a powder. I put a spoon full over my dog’s food plus in my smoothies.

      • Joanne on

        How do you grind them? I simmered mine for so long but they are still very strong. I feel bad throwing them out. I dont know if you can re-use them for another pot?Is all the collagen now removed?

  6. Wendy mardis on

    It was helpful because I never made beef broth with bones and didn’t realize all the extra additives could go into the broth

  7. Susanna Margelin on

    Thank you Dr. Axe, I cannot wait to make your delicious sounding recipe, it sounds simply comforting and healthy. Blessings to you and your family and your dear friend, Jordan Ruben. Susanna Margelin

  8. Andrea Slack on

    Can anyone give an idea of how many cups this may yield? Trying to have it lay me for 3-5 days. Thank you!

  9. John Stanley on

    I started mine on the stovetop on the smallest burner and lowest heat. After 14 hours all the water had cooked off and the bones were burning at the bottom of the pot. Is the pot supposed to be covered?

    • Ethan Boldt on

      Sounds like you may not have added enough water. And make sure to cover the pot when boiling, then slightly ajar while simmering.

  10. Lisa on

    If you are counting the calories from bone broth, you are missing the big “health picture” all together! Please do more research into calories vs healthy foods. If you eat the right things, there is no need for calorie counting. Your body thrives on healthy stuff, NOT low fat, low cal stuff!!

    • Gary on

      Thank you. Well said. People have been severely misinformed about nutrition for decades. And mostly by corporations trying to market some new product as a healthier alternative to real food.

  11. Christina on

    Iam eating everything. And the marrow inside too . Some people discard the fat , but you need fat – and that’s healthy fat , so why not , right . I saw one lady is storing the broth and the fat separately , she makes herself frape every morning with broth and one I think tbsp of the fat , heated up together and mixed it with the frape foamer.. will try it too. I got it from YouTube “ Jennifer Myers”

  12. Dr. Kay Dean on

    OMG, Dr. Axe: I made a commitment to myself 1 year ago (You know those new year resolutions? I lost 20 pounds by cutting out sugar, bread, high fructose corn syrup and potato chips. I lost 10 lbs pretty easily. I was 198/6 and I lost down to 180.0. Then I got stuck. It was then that I discovered Dr. Axe and collagen soup! I started taking 2 scoops a day! Now I am 166.8 lbs and feeling great! I just wanted you to know! Thanks so much for your Collagen Diet book and the soup recipes! I am an octogenarian a d want to get down to 150 lbs

  13. Ann Walker on

    Is it possible that I didn’t have enough fat in my bone broth? There was none that rose to the surface after refrigeration. Instead, it appears, that all I’m seeing is the gelatin. But maybe the fat got dispersed with the gelatin?

    I did not skim the fat while the broth was simmering. I’m afraid to drink it, as I don’t want to consume a lot of saturated fat.

    I’d really appreciate your thoughts on this. Thank you!

    • Jeannie on

      No worries, I put mine in the refrigerator & the fat floats to the top. It’s easy to remove this hard fat layer. Use a knife to lift up off the broth fluid. Sometimes it breaks in a few pieces & use your fingers. I find this method gets all the fat removed much easier.

    • Gary on

      This type of fat is good for you. Just like Lard, butter, sardines, olive oil, avavados, and bacon grease. It’s amazing how people were duped into giving up these healthy nutritious fats in favor of a “healthy” alternative in vegetable oil. Which is basically poison. But anyways, don’t worry about it unless you don’t find it palatable. It can only make it better

      • Melinda Daniels on

        Does the garlic and herbs get roasted as well? I assume the vinegar and salt is added to crock pot? Ty

  14. Shannon on

    This bone broth is so good it is ridiculous! This was my first time making bone broth and I made it in my Insta pot. I blanched my bones for 20 minutes first and rinsed, then roasted them for 30 minutes at 450°, turn them over, and roasted for an additional 30 minutes. I followed the recipe with the exception of adding two full heads of garlic instead of two cloves, set my timer to four hours and let it manually release. I’ve been drinking it with all the fat included. It was delicious as it is, but I put more salt and pepper in it and it brought all the flavors out in an amazing way! It is absolutely addictive! So good in fact, that I went to the store today and bought everything I needed to make two more batches and have one cooking now!! Only in these next batches I am doubling the salt and doubling the peppercorn and adding additional thyme so it doesn’t go to waste. ABSOLUTELY PERFECT! I had tried the most popular commercial bone broth out there, and was not really a fan. This is bone broth on a whole new level!

    • Tina on

      Please don’t think that I’m blasting you for your choice to add so much salt. I just wanted to mention that you might be losing a major health benefit after you worked so hard to make this bone broth. Sounds like you’re going far too heavy on the sodium, and that will be highly likely to cause you some painful gas and headache side effects. If you want more flavor, try adding herbs and spices instead of all that harmful salt. Just a friendly suggestion from a lifelong healthcare worker.

      • Vivian on

        Actually salt is good for your body if you use the right kinds (sea salt and pink Himalayan) those are natural electrolytes and good for your adrenals

  15. Marolynne on

    Very helpful, I have my beef bone broth in my crockpot cooking now. I chose the bone with Marrow from our fresh meat market up the street.. I did not have all the ingredients that you use but I used what I had. I can’t wait to try it in a couple days

  16. Barb on

    You need to refrigerate the broth after straining. This way the fat will rise to the top & you can discard & then freeze or pressure can your broth.

    • Dr. Josh Axe, DC, DNM, CN on

      Hi Jen … if you have a histamine sensitivity, you should avoid bone broth. While it can reduce gut inflammation, bone broth also is rich in the amino acid glycine. And unfortunately, glycine can be converted to oxalates and glutamate in the body.

  17. Polly Logan on

    So very informative. I recently purchased your two books; Ancient Grains and Eat Dirt. I suffer from arthritis and gastritis. Following your diets and am feeling so much better.
    Thank you.

  18. Christi Muhle on

    Quick question:

    Is it possible (and still equally beneficial) to speed up the process by using an insta pot?

    • Dr. Josh Axe, DC, DNM, CN on

      Hi Joy … if you Google “where to purchase beef bones”, you will see many options, such as Instacart and Giant online along with individual farms selling. I recommend you try to go with grass-fed and local, if possible. If you have a farmer’s market near you, you can also inquire there if there’s a meat purveyor.

    • Dríe on

      Joy: You can find those bones at Sprouts or Whole Foods. Ask the butcher to guide you to where they have them ( packed and frozen). I get there the bones and liver as well.

  19. Dennis on

    Hey! When you’re 75 with a history of being very athletic – playing basketball, baseball and running many marathons- your knees, hips and back can suffer. I read the article by Dr Axe about the importance of adding bone broth to your diet. I can’t wait to try this recipe for homemade bone broth. Thanks!

  20. Jen Fetti on

    I love making homemade bone broth and I use it for medicinal purposes. I’ve had major abdominal surgeries in the past several years, so when I make large batches of bone broth, it’s because I believe in gut health. This is a WONDERFUL recipe and I share this a lot amongst my group of mom friends!

  21. Nora Kelemen on

    Good recipe; in Eastern European countries we always add root vegetables such as celery root, parsnip, turnip and kohlrabi as well. We also add basic mushrooms. These all add another layer to the soup. With marrow bones, you’ll have a lot of fat. I like to strain the soup when done, allow to cool, then refrigerate overnight so I can remove the layer of fat that solidifies on top. Serve the soup piping hot allowing everyone to add their own freshly chopped, raw parsley, cayenne pepper and freshly crushed ginger as desired. We eat some of the veggies that cooked in the soup, the rest I give to my dog, exc. the onion and garlic which are not good for dogs. Also, I feed my dog broth as well, helps with her arthritis! Thank you for your guidance Dr Axe, my family loves your website and podcast!

    • Renee on

      Thank you! This seems almost intuitive to add the root vegetables. I wasn’t finding any recipes. I have some and am going to add.

    • Jeanne Haytas on

      I was wondering about the onion and garlic. Want to give to my dog but don’t think I will because of it.

    • Ethan Boldt on

      Hi Sue! Yes, bison would work very well. Learning about the benefits of bison here:

  22. Bridgette Lepianka on

    Hi Dr. Axe,
    What about venison bone broth? My guy is a hunter and typically gets at least one each year. Can the bones of a deer be used for bone broth?

    Please advise.

    Bridgette Lepianka

    • Ethan Boldt on

      Absolutely! Because deer bones are stronger than chicken bones, of course, we’d recommend you follow the beef bone broth recipe rather than chicken, as it seems you’re about to do!

  23. Donna Kozlowski on

    I’ve heard about this bone broth trend for some time now and was suspect of the actual health of it if you just use meat bones from the regulars stores. Where and how do you find the bones of a healthy untainted cow??? And though it seems ridiculous…how much should you expect to pay for just the bones to make this broth??? It isn’t cheap to try to stay healthy.

  24. Amy Thomas on

    Madeline, are you allergic or intolerant to any of the individual ingredients? If not it could be your body getting rid of toxins. Sometimes starting to eating healthy will push out the unhealthy.

  25. Madeline on

    Yesterday evening i drank my selfmade bone broth that have have been simmered for 20 hours. First i felt good, but in the night i got stomach pain and nausea really hard. Also the skin of my hand felt itching. Now I’m thinking about the reasons. Could it just have been too much fat for my stomach? The bone broth looks really high fat. Or what other reasons can cause these symptoms? Anyone may help me?

    • Shannon on

      Are you allergic to any of the ingredients/or very sensitive to one? 15 years with totally allergic kid is my qualifications. Keep food diary.

  26. begas iopmal on

    Thanks for the recipe. You are right, in case of joint diseases nutrition should be directed to repair damaged cartilage tissue, relieve inflammation in the joints, saturation with necessary minerals and trace elements, increase immunity.

  27. SultanBox.Com on

    That’s all … Making homemade bone broth is not as hard as you’d think!

    you can find more info on

  28. iphone case on

    Your article is very meaningful, the content is quite interesting and impressive, I hope in the near future you will have many good and meaningful articles to bring to readers.

  29. Ada on

    I have questions….after making this bone broth, if I freeze it, how do I reheat it? Also, the restrictions of what you can eat with it baffles me. Out of the veggies offered, I can only stomach sauerkraut. I only saw grass fed beef. I have mixed a few fruits to eat but I know I’ll starve.

  30. William Bowles on

    Okay, made a giant pot, brewed it for 40 hours, took out all the bones/veg etc, let it cool but what of the oil from the bones? When I make chicken soup, I put it in the fridge for a day and then skim off the congealed fat. Do I need to do the same with the broth or is it in fact, the fat that’s useful? I ‘d say my broth is about 1/3rd fat.

    • MaryAnn on

      I’ve used the Instant Pot to make bone broth and it comes out great. The temperatures between an IP and a slow cooker aren’t that different. I started using it to make bone broth for my dog, so no carrots, onions or garlic, did it on high pressure for 2.5 hours and it came the same as when I did it in a slow cooker for longer. It even turned to gelatin after removing fat and refrigerating. I don’t like leaving appliances on when I’m not home, and I’m not home 24 to 48 hours straight. So I’ll continue doing my bone broth in my instant pot.

  31. Nephelle on

    The illustration is a bit misleading. You must have bone with the knuckles and joints with cartilage, this is where you get that gelatinous consistency. With just marrow, it will be a good broth for cooking but not with all the nutrients.

  32. Brian Chamberlain on

    I have been on the Keto Diet for over 3 years.
    I notice in your bone broth recipe that you say to skim of the fat as it appears from time to time and after the broth has cooled remove the fat [a solid by this time].
    Given I am always looking for ways to increase my fat macronutrients I am curious as why you suggest removing fat from the bone broth.

  33. Mary Want on

    why would you have garlic in the ingredients for bone broth when every site says not to use it. I have just been diagnosed with Lupus and I want to make this broth. Please help me

  34. Laura on

    Hello, would you be kind to explain the link between bone broth and cellulite? I thought cellulite was just fat cells that create dimples on the skin when they are fuller or in excess (when we carry more fat)? And if the bone broth helps the skin by repairing/improving the collagen matrix, are we really absorbing the collagen we eat?

  35. Elizabeth on

    My Beef bone broth made with a Quick Cooker pressure pot for 2 1/2 hours cooking seems to be very gelatinous much more so than if I make it with the slow cooker and cook for 48 hours exact the same receipt. Surely the quick cooker is better.

  36. Judith Benoit on

    Just discovered I have psioratic arthritis . I have complained about symptoms
    since I was in my 3o’s. I have been doing my own juices carrot & apple for about
    a week and found my skin looks better.. Also eating a lot of tuna w/ red onion,
    celery,dill relish mayo & a bit of mustard. On 35 calorie oatmeal bread. I can’t wait to try your juices & Beef broth. I refuse to take any of the drugs associated w/ my illness.

  37. Rasa on


    I want to ask, can I use bones from matured/ripen/aged meat?
    Matured/ripen/aged – I mean meat, which stands for about 30 days in temperature about 1 degree C.

  38. Irene Harami on

    What wonderful recipes, I’ve been wanting to make bone broth but someone said it was difficult. I have a few health issues and need to find healthy life supporting recipes. Thank you. I take your Multi collagen protein already so it’s a start

  39. Debbie on

    When making bone broth do you remove the fat that settles on top once it has cooled or do you use it as well? Is it considered a healthy fat?
    Love your new KETO book by the way

  40. Martha McKay on

    When making this recipe for a Keto diet, why would you skim off the fat? I thought the fat produced by organic, grass-fed beef bones was healthy fat?

  41. A on

    Waddup, I have come across a Youtube video on bone broth powder by Frank Tortorici in which he says that beef bone broth would contain collagen-types that would merely benefit skin, hair & nails & that chicken bone broth would develop tissues, muscles & so on.
    I have also found articles on studies that claim that keto-diet seemed to have caused mineral-loss on the developing skeleton of children.
    What’s the truth?

  42. DAWN REPICE on

    I live in South Jersey. I am at a loss as to where to find Grass-fed beef bones or organic chicken bones to make broth with.
    Any suggestions?

  43. Jeanetta on

    I want to do a large batch of bone broth. To same time I Was wondering if anyone has used a pressure cooker to cook bone broth

  44. Flo on

    Why do you have to discard the solids? This recipe is similar to the usual soup recipe that my family has been eating for years however adding soya and ginger, and eaten with small quantity of rice. I’d like to understand why it is not good to eat the solids?

  45. Fatima on

    Well, I believe the difference is the time of making it, the time we use for making a good bone marrow broth is quite a long time in order to get all the goodness from the bones we are using. So you see the difference?
    I personally think the grass fed beef or lamb is much better, taste is much better.

  46. Marshall on

    Has anyone compared making bone broth in an electric pressure cooker/ instapot versus a crock pot or the stove top? I’ve only made it in a pressure cooker for about 4 hours and it seems to be a little bland. It gets plenty of gelatin but I’m wondering if the flavor is better in a crock pot. I love the idea of a 4 hour bone broth but flavor is a big deal.

    • Fatima on

      The pressure cooker cooks everything fast, I did try it once and you’re right it was so blend and it was obvious that it’s not complete. Now I am using a regular large pot, bring it to boil and then put it in the oven for 48 hours with very low temperature since it just needs to be simmer, every few hours I check on it until it’s done. I am sure you know the rest.

  47. John P on

    I am trying to find beef bone broth with absolutely no added ingredients with the exception of sea salt with no success. Even your recipe adds a whole variety of vegetables and spices my daughter cannot tolerate. I can find pure chicken bone broth but not beef. Why not? Any suggestions? Could I follow the recipe above an omit everything except the bones and the salt?

  48. Occasionally Healthy on

    I used to make beef stock years ago with a combination of soup bones and knuckle bones, and often a couple marrow bones. . The knuckles also usually had a fair amount of marrow, all of which would boil off and rise, leaving a fairly heavy layer of fat at the top. I see people here saying they scoop out the remaining marrow *after* making stock, but how can this be? When I was finished, the bones were soft, breaking apart and partially disintegrated, and they were entirely clean of marrow or connective tissue. It’s for this reason that I *don’t* skim that layer of fat (different from the layer of fat/“foam” that rises much earlier in the process). Anyone have input on why this is? How is it that some people still find plenty of marrow even after boiling/simmering for 24 to 48 hours when mine is always completely melted and the bones partially dissolved? When reheating my stock I usually did toss a good bit of that fat layer, knowing, sadly, that a lot of that was probably good marrow. I admit, I’m envious of those of you who are finding bones with spreadable marrow left even after simmering them for 24 to 48 hours. I do think I was using more vinegar than this recipe (or rather, smaller batches in a 6 qt crockpot but roughly the same amount of vinegar). That would explain why the bones are so soft and breaking apart upon removal. But I’m really perplexed about the marrow. :/

  49. Sharon on

    Hi can anyone please tell me? I have a flare up and just been diagnosed with this. I have made the beef bone broth but can’t seem to find how much to drink a day and for how long. Also, do I only drink this and not consume anything else. I’m in a lot of pain and want to feel better and the gp has been useless. I have lost 9kg in the last 4 weeks as I am struggling to eat.

  50. Kathryn on

    The article and a few of you have mentioned using store bought bone broth. I do not have easy access to a health food store but have seen bone broth that is made by large companies at my local grocery store.
    Sam’s Choice Organic Chicken Bone Broth, Pacific Organic Chicken Bone Broth with Lemongrass
    Any comments on the nutritional value of these? I would assume it has been further processed which has destroyed a good portion of nutrients/benefits. For those of you who have used store bought bone broth which brands have you used?
    I am inquiring for a cancer patient who does not always have the energy to make homemade bone broth.

    • Emily on

      I’ll have an 8oz cup everyday first thing when I wake up. That just a number that works for me. If I’m cooking with it, I may consumer more or less, just depends on the day.

  51. Vickie on

    I am trying a store bought bone broth and I plan to make that recipe. I also bough some bentonite clay food grade I want to ingest it but How can I know the brand I bought is good and don’t contain leads or metals, I am using brand name Fossil power. If you are able to give any advice on that brand?

  52. Claudia on

    Hello and thank you for the information! Please can you clarify something? How much of the nutrients end up getting boiled away when bone broth is made at home versus the amount of the same nutrients that may become inactive during processing to make the bone broth Protein powder product you sell? In other words, how “live” and abundant are the nutrients after cooking the broth for so long or after processing everything to make the powder? Perhaps only results matter but I am very curios. Thanks in advance, sincerely, Claudia Lmt from St. Petersburg Florida – I am coping with chronic pain, arthritis, migraines.

  53. Diane bouchard on

    I like what you do I’m very busy with my dad of 85, I work , take care of him and my family. So I try to get good recipe for you like your delicious keto bread.
    Thank you

  54. Sherry Martinez on

    I would really like to stick to my fish only philosophy but I’m trying the beef bones tonight. I’m trying to rid my body of Lymes disease. I’m big on green juices, but the jury is split so here goes. If anyone has info on how to find fish bones I’d be thrilled.

    • Jill on

      The Dr. Axe Multi Collagen Protein powder has fish collagen peptides, but it also has the beef, chicken and eggshell.

    • Elise on

      I use to get fish bones with the head from Central Market. I would call ahead to see if the seafood department was cutting snapper that day and if so to keep about 4 pounds of the bones with head aside for me. This fish broth is done in only 4 hours. Delicious!

  55. Kathy on

    Is there a reason that one should not eat the carrots, celery and onion that was simmered with the bones? The recipe says to discard the solids.

    • Cbear on

      Actually not really, once you simmer for hours and hours, most of your nutritional value is decreased, plus the can become pretty mushy.

    • Lois Ross on

      I cook on simmer in a two gallon pot on stove top gas range for 30 hours for a rich broth taste with a dark brown color.

    • Cbear on

      Got to your butcher and ask for chicken back and necks, it;’s a less expensive way to start. If you can not find those find some chicken leg quarters that may be less expensive and the leg quarters have lots of nutrition in them. Use the same vegies and cooking times and you will love it.

  56. 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.

    • Bibi on

      Peter, when I cook the bones for the full 48 hours I don’t get ‘jelly’, but I do get the ‘jelly’ if I cook them for only 24 hours. When there’s no ‘jelly’ it doesn’t necessarily mean gelatine is missing from the broth, it’s just that the amino acids have broken up by the extended cooking time… therefore it hasn’t ‘jelled’.

  57. 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.

  58. 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

  59. 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!!

  60. 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 :)

    • Fatema on

      Thank you for this helpful comment. My slow cooker isn’t a 10 quart but I will definitely give it a try now knowing it worked for you. I’m so happy you have seen the benefit of consuming this broth and I hope it will do the same for my family.

  61. 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.

    • Cbear on

      You will be fine without the apple cider. You can always just mix some apple cider vinegar with some water and take a few sips, it’s just good for you.

  62. 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

  63. 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.

    • Kurt "madcow' Alan on

      Likely you would get the same benefits. However, grain and other poisons ingested by the bovine would probably build up in you over the long haul. What I am saying is it is better to do it with ‘store bought’ than not at all, but when you can, get the good stuff.

  64. 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.

      • Lois Ross on

        Hey, that’s a great idea, to use a sieve. Been giving it to my dog. Been cooking bone broth on gas range 30 hours monthly since last June. Developed trigger finger suddenly and didn’t know what it was. Googled “stuck finger” and got answers from Mayo Org. in Minnesota. Then I found Dr. Axe. Long story short this broth has healed my hands 95%. I can hold a cup of Coffee and open jar lids. Couldn’t do that for awhile.

    • Leslie F on

      Yes, eat the marrow. That’s the best part. Years ago I got to go to Paris & we had lunch(we couldn’t afford dinner)at this famous restaurant. The appetizer I ordered was a puff pastry shell with beautiful little round veal marrows & of course sauce. I still remember it because I was so impressed with the taste & presentation.

  65. 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..

  66. 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?

    • Pamela on

      I think this doesn’t work, simply because of the cooking time. Beef bones take a VERY LONG time to break down, whereas chicken (or fish) are more delicate and take less time. (You can google all of cook times, but the chefs I know keep beef, chicken and fish stock separate.

      Hope this helps.

    • Emily on

      I sometimes mix the two. I’ll cook beef bones in my pressure cooker for 1.5 hours and add in some chicken feet in the last hour or so.

  67. 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.

    • Cbear on

      There is a huge difference, in the net result, real bone broth is made with soup bones, such has the shank(which does not have a lot of marrow in it) short ribs, and any sort of beef bones, and marrow bones, marrow has wonderful nutrients in them. We use all types of beef bones, but never forget the marrow bones. Once you boil these bones for hours and hours all of the nutrients end up in your broth.


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