Looking for a satisfying low carb winter snack? Try this savory beef bone broth recipe to warm you up from the inside out!
It’s winter again and the holiday season is near. I love the winter festivities, but they are far from being low carb.
Now that I’m more conscious of making nutritious choices, I incorporate healthier meals and snacks that still leave me feeling satisfied.
That’s why I figured it’s the perfect time to share with you my beef bone broth recipe.
The main difference between bone broth and normal stock is that bone broth requires long cooking times.
By simmering animal bones for 12-24 hours, it releases the nutrients in the bones to form a gelatin.
The gelatin from beef bones contains amino acids and antioxidants.
These components help to reduce joint inflammation, strengthen your immune system, and improve your bowel movements.
I normally sip on a hot cup of bone broth straight out of a mug.
But, it can also be used as a base for recipes to help deliver incredible flavor while also being low-carb.
Making this beef bone broth recipe is a perfect way to keep me satisfied during the cold winter months and holiday season!
And, it’s a fantastic keto snack to have available to avoid those sweet temptations.
Homemade broth is easy to take along to work as well. I just put it in the container for my lunch crock pot and let it simmer at my desk!
You may be wondering where you can buy grass-fed beef bones. Just ask the meat counter of any market that sells grass-fed beef.
And, some Whole Foods carry them in the frozen section.
Bone broth really only requires a few ingredients.
With just a few pounds of mixed grass-fed beef bones, and roughly chopped vegetables, you are well on your way to a savory beef bone broth.
You will need to roast the bones before using. Simply put them in a baking dish and roast them for an hour at 400°F.
It’s best to make the broth in your crock pot. That way, it can slow cook on your counter for hours without worry.
Since I’m busy working during the week, I like to make up a batch on the weekend.
I’ll get it started on Saturday and then finish it up on Sunday.
When you are ready to make the broth, you’ll cut up your vegetables while the bones are roasting.
Then, simply place everything in the crock pot and cover completely with water.
The cooking starts with the slow cooker on high. Once a high simmer is reached, the setting is turned to low.
You want the broth to slow cook on low for 12-48 hours.
I typically start the broth on a Saturday morning and stop the cooking on Sunday evening.
If I have more time, I’ll start on a Friday evening to get the whole 48 hours.
Although the prep time to make homemade beef bone broth is minimal, the waiting and hands off time is up to 24 hours.
So, if you don’t have that kind of time (and who does around the holidays?), I recommend my favorite brand of bone broth: Kettle & Fire.
I love that Kettle & Fire uses grass-fed bones and organic ingredients. Plus, their bone broth is shelf stable so I can stock up my pantry!
When I do have the time I make a big batch of this bone broth and am thankful for every sip!
I encourage you to try it out and spend the time slowly simmering this savory broth.
You’ll see how satisfying and nourishing a steaming cup can be during the winter.
Savory Keto Beef Bone Broth Recipe
Savory Beef Bone Broth
Ingredients
- 3-4 lbs of mixed beef bones (oxtail knuckles, neckbones and/or short ribs)
- 2 medium carrots coarsely chopped
- 3 celery stalks coarsely chopped
- 2 medium onions coarsely chopped
- 1 tablespoon of olive oil
- 2 tablespoons apple cider vinegar
- 1 bay leaf
Instructions
- Preheat oven to 400 F and place mixed beef bones on a roasting pan in a single layer. Evenly coat with olive oil.
- Roast for the bones for 30 minutes and then flip and roast another 30 minutes.
- Put the roasted bones, vegetables, bay leaf and vinegar in a large crock pot or soup pot.
- Cover completely with water and bring to a high simmer.
- Reduce the heat to low and let simmer for 12-24 hours. Add water as needed to keep all the ingredients submerged.
- When the broth is a dark rich brown remove from heat and discard the bones, vegetables and bay leaf and strain through a wire strainer or cheesecloth.
- Cool to room temperature. Pour into jars and let cool in the refrigerator for at least 1 hour.
- When you are ready to serve, heat to the desired temperature.
Nutrition
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Jenn says
Hello! I am new to low carb diet. I was wondering while cooking, there is a lot of fat on top. Do i remove this or keep? My mother being her nosy self, keeps questioning my high fat diet and removed the fat. Please let me know! Thank you!!
Lisa MarcAurele says
I always keep the fat. Fat is good!
Zoey says
How much is a serving? Nutrition facts state 69 calories per serving, but I don’t see how much is a serving.
Thanks!
Lisa MarcAurele says
It’s about a cup.
Lori says
Thank you for the clear directions. Looking forward to whipping up a batch this weekend. The nutritional info is great, but is the serving size per cup? 🙂
Lisa says
One serving is a cup.
Chrisitna says
In the slow cooker would you leave the lid on or off?? I’ve been bubbling away for 13-14 hours with no reduction in liquid… then I remembered my lid was on 🤦🏻♀️
Thanks!
Lisa says
Towards the end of the cooking time, you can remove the lid so some of the liquid will evaporate out and not condense back in.
Lenai Sware says
Hi Lisa,
First time attempting this, I don’t have glass jars, can I use air tight plastic containers that I use for freezer jam?
Lisa says
I don’t recommend storing food in plastic as there are chemicals in plastic that get into the food. But, if it’s all you have, it will work for storing.
David says
Thank you for sharing this fantastic recipe. I just finished a 48hr simmered batch and it’s phemomenal. Great flavor and deep brown. I used ox tail — this is going to be a regular part of my cooking weekly routine. Thank you again.
Lisa says
It’s certainly a recipe that works well in a lot of other recipes or just sipping.
Rhonda Lowe says
Hi Lisa,
How much of the broth would I use to make soup?
Lisa says
It depends on the soup, but I usually use 4 cups or more.
Tina says
I am wanting to make this in a pressure cooker, but I am not sure how long to cook it to get the same results as in a slow cooker. What do you recommend?
Lisa says
I cook on high pressure for 3 hours then I slow cook for a day or two. You could just pressure cook longer (like 8-10 hours) and see how it works out.
Angela corbett says
Should u just leave the beef broth in the refrigerator in the jars. How long will it keep in the refrigerator?
Lisa says
If not properly vacuum sealed in canning jars, I keep it for about a week or a little longer in the fridge. It can be frozen for longer storage.
Tom Sterrett says
What do you do with the discarded meat and vegetables? Can it be compressed, frozen and use in chili? Or is it too tasteless to even worry about?
Lisa says
You can usually use the meat, but the vegetables tend to be flavorless and mushy.
Shelby says
Approximately how many cups of broth should this recipe yield? Thank you … Smells so good cooking!!
Lisa says
I usually get about 4-5 quarts. It all depends on the size of your slow cooker.
Patty B says
Can’t wait to try this.. Is it possible to seal the jars and make this shelf stable? I would think putting hot broth into a canning jar and lid, it would seal. What is your opinion on this?
Lisa says
If you can get the canning jar to vacuum seal, I’m thinking it should be fine. But, I don’t know for sure. I’d do some online research to see if it’s safe.
Patricia says
That would not be safe. It would have to be pressure CANNED to be safe-thereby defeating the reason for bone broth. However, the way people used to keep it fresh was under a thick layer of fat and in their basements or root cellars. For what it is worth.
Andy says
There is no reason why you shouldn’t be able to pressure can this for long-term storage.
I make 4-5 gallons at a time. When properly processed will be shelf stable for over 1 year in storage.
Lisa says
Pressure canning should definitely preserve the broth longer.
Barbara says
Hi Lisa, thanks for this recipe. I’ve been slow cooking a batch since Friday afternoon. I’m trusting it will be great, how could it not be.
Question about the fat? Is that part of the equation or would you recommend skimming it off prior to reheating for consumption?
I love that the bones are roasted but almost had a grease fire. Would recommend watching carefully and using a deep pan.
thank you
Lisa says
I don’t skim off the fat as it’s good to have that on a low carb diet.
Lei says
Thank you for sharing. I love drinking bone broth but haven’t found the time to make my own. I’ve been drinking Au Bon Broth and it helped me with my sleeping problems which improved my health.
Lisa says
Bone broth seems to be very good for many ailments. It is worth making your own if you have the time.
Leo says
Thank you for sharing this recipe. I personally love the taste of beef bone broth. I drink Au Bon Broth’s organic bone broth made of chicken, turkey and beef bones. It’s really tasty and delicious like I just made it in my kitchen.
Lisa says
I’ve never seen that brand. Will need to look for it.
Joan Houston says
Hi Lisa,
I’m new to all this and am a bit anxious about starting, as I’m not sure how much carb, protein, and so on I need. I think I’ve figured it out, but not sure. I’m 195 lbs, 67 years old, and 5’3″. I’m going to make this bone broth and freeze. Not even sure HOW you blog.
Thanks for helping,
Joan
Lisa says
Hi Joan. You may want to put your information into a Keto Calculator. Thanks for visiting. I wish you the best in your low carb journey!
annette says
Hi, Im intersted to know how long the broth will keep in the fridge, and I’m guessing its fine to freeze as well
Lisa says
I’d say 7 days in the fridge and at least 3 months in the freezer.
Matt Flink says
What is the portion size of the listed nutrition facts?
Lisa says
It’s about a cup.
Kate Horrell says
I love this recipe, made it a few times. Love that I can make it in the crock pot, feel safer cooking it the crock pot over night than have it cook in a dutch oven on the stove over night.
Lisa says
Slow cooker certainly seems the way to go when making bone broth!
mary Kinney says
this looks wonderful
Lisa says
Thanks Mary!
Karen says
Curious why you skim the fat off the top as you typically state you eat low carb high fat.
Lisa says
It was in my original recipe and I should have removed that or stated it as an option. Will fix.
Geri Mayes says
Why do you roast the bones first.?….I have never done this and often boil the bones three times with fresh water each time….this extracts the maximum goodness before discarding the bones.
Lisa says
It brings out more flavor because it browns and caramelizes them. Big difference in taste!
Dee says
I used my slow cooker for bone broth after reading your recipe! So convenient, easy and a delight to come home to broth cooking! Thank you.
Lisa says
I’m sure you’ll love it! Homemade bone broth is the best!
Elviira says
Lol, they seem to use the same images, videos and recipe for everyone. Do you see anything familiar here? http://www.lowcarbsosimple.com/simple-beef-bone-broth-recipe/
Lisa says
It’s easier that way! I’ll have to take some originals. 😀