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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.
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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.
How to make Beef Bone Broth Video
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
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Preheat oven to 400 F and place mixed beef bones on a roasting pan in a single layer. Evenly coat with olive oil.
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Roast for the bones for 30 minutes and then flip and roast another 30 minutes.
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Put the roasted bones, vegetables, bay leaf and vinegar in a large crock pot or soup pot.
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Cover completely with water and bring to a high simmer.
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Reduce the heat to low and let simmer for 12-24 hours. Add water as needed to keep all the ingredients submerged.
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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.
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Cool to room temperature. Pour into jars and let cool in the refrigerator for at least 1 hour.
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When you are ready to serve, heat to the desired temperature.
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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. 😀