Affiliates note: As an Amazon Associate I earn from qualifying purchases. My content may contain affiliate links to products and services. If you click through and make a purchase, I'll receive a small commission. It does not affect the price you pay.
Today, I am sharing How to Make Stovetop Beef Bone Broth with a full-length 45-minute cooking school class tutorial. This helpful recipe video shows detailed instructions for beginners, and it’s a companion to the beef bone broth recipe in my bestselling book, The Modern Pioneer Cookbook.
And if you’re an experienced cook and don’t have a slow cooker or multi-cooker pressure cooker like the Instant Pot, this video will give you tips and techniques on how to make gelatinous beef bone broth on your stovetop.
But not to worry if you don’t want to make bone broth on your stovetop. I’ve got you covered with an extensive collection of videos on how to make various types of bone broth in the slow cooker and the Instant Pot.
Table of Contents
Recipes from The Modern Pioneer Cookbook
If you want to learn how to create a traditional foods kitchen and make more traditional recipes, such as bone broth, sourdough, ferments, cultured dairy, and more, be sure to get my bestselling book, The Modern Pioneer Cookbook.
Order YOUR COPY Now!
The Modern Pioneer Cookbook
Seasonal ingredients, traditional techniques, and nourishing recipes. Over 85 traditional, from-scratch recipes! Discover for yourself how you can use simple ingredients and traditional techniques to cook the modern pioneer way.
More Bone Broth Recipes
How to Make Roast Turkey Bone Broth on the Stovetop
Use your leftover turkey carcass to make this flavorful and gelatinous-rich bone broth.
How to Make Collagen Rich Bone Broth for Under $2
Learn the secret ingredient to making the most gelatinous bone broth!
How to Make Affordable Bone Broth Using Beef Feet
Learn how to make an affordable and gelatinous beef bone broth!
Download Your Free 36-Page Pantry List
For an extensive list of the traditional foods you can make and purchase to stock your pantry, be sure to download my free 36-page Traditional Foods Pantry List. This comprehensive eBook is full of links to recipe videos, helpful articles, and more!
And if you’re looking for a printed book full of my traditional foods recipes that shows you how to create a traditional foods kitchen, be sure to order your copy of my new bestselling book, The Modern Pioneer Cookbook.
Join the Traditional Foods Kitchen Academy
Are you looking for more traditional foods videos? If so, I invite you to join the Traditional Foods Kitchen Academy. Members of this optional paid YouTube community get access to exclusive videos, live streams, and other members-only perks. Plus, your YouTube comments include a special members-only badge.
Kitchen Academy Videos
Why I Created The Modern Pioneer Cookbook Curriculum
I chat about why it was important for me to create this comprehensive curriculum for students in grades K-12.
Taking a Sneak Peek at Upcoming Recipes on Mary’s Nest
I share upcoming recipes and what I have planned for my Mary’s Nest YouTube channel in 2024.
Talking about Soaked Flour Bread, Super Yogurt, and My Cookbook
During this month’s members-only live stream, we talked about a variety of topics, including a preview of upcoming videos.
Stay in Touch with Mary’s Nest
- Subscribe to My YouTube Channel for Traditional Foods Videos (Free) - When you subscribe, be sure to click on the notification bell that will let you know each time I upload a new video.
- Subscribe to Mary’s Traditional Foods Newsletter (Free) - Get a free 36-page eBook for signing up: How to Stock Your Essential Traditional Foods Four-Corners Pantry.
- Join the Traditional Foods Kitchen Academy (Optional Paid) - For more detailed videos, live streams, and exclusive members-only perks, join my YouTube membership community.
- Order The Modern Pioneer Cookbook (Optional Paid) - Get a printed book of Mary's nourishing recipes from a Traditional Foods Kitchen. This bestselling cookbook is published by Penguin Random House with their DK imprint.
I look forward to having you join me in my Texas Hill Country Kitchen!
Stovetop Beef Bone Broth Recipe
Ingredients
- 2 pounds Beef shanks
- 2 pounds Marrow bones
- 1 pound Oxtails or other high cartilage bones, such as knuckles or patellas
- 6 Carrots, unpeeled and roughly chopped
- 6 stalks Celery, leaves included
- 3 Onions, unpeeled
- 2 Bay leaves
- 1 tablespoon Whole black peppercorns
- 1 cup Red wine or fortified wine or 1/4 cup apple cider vinegar
- Water to cover
Instructions
- Place the beef marrow bones into a 10-quart stock pot. Cover with water by no more than one inch. If you choose to use the red vermouth or fortified wine, you can omit the apple cider vinegar. Add the red vermouth or apple cider vinegar to the stock pot.
- Place the beef shanks and oxtails on a baking sheet and bake in a 425°F (218°C) oven until the bones have browned, approximately 45 minutes to one hour. Once browned, transfer the bones from the baking sheet to the stock pot. Deglaze the baking sheet and add the drippings to the stock pot. Add additional water, if needed, to cover the bones.
- Bring the contents of the stock pot up to a boil, and once up to a boil, immediately turn the heat down to low. Skim off any foam that rises to the top.
- Next, add the onions, celery, carrots, bay leaves, and peppercorns to the stock pot and fill the stock pot with additional water, if needed, to just cover all the ingredients. Be careful not to add too much water to the stock pot. Add only enough to cover the contents.
- If using a stock pot on the stovetop, bring the contents of the stock pot up to a high simmer and immediately reduce heat to low and simmer for 12 hours.
- After 12 hours, turn off the stovetop. Allow broth to cool slightly and then begin to strain ingredients with a slotted spoon. Reserve ingredients to be reused to make a second batch of broth. (See video for additional details.)
- Once all the ingredients have been strained from the bone broth, line a colander with cheesecloth or a flour sack towel and place over a deep pot. Use a ladle to transfer broth from the slow cooker or stock pot into the lined colander. The bone broth will drain through the lined colander into the deep pot.
- Once all the bone broth has been strained through the lined colander into the deep pot, transfer this pot to the refrigerator until the fat rises to the top and congeals. Skim off this fat and transfer it to a separate container to be used in other recipes. Alternatively, you could use a fat separator to remove the fat at this stage.
- Transfer the bone broth to container(s) with a cover that can then be refrigerated or frozen. You can store the broth in multiple smaller containers or one single large container, depending on how you plan to use it. This bone broth will stay fresh for 3-4 days when refrigerated. If frozen in the freezer of a refrigerator, it will stay fresh for up to 6 months but is best used within 2-3 months to prevent freezer burn. In a separate freezer that is not opened frequently, it may stay fresh for up to 12 months.
Video
Notes
Nutrition
Shop for items used in this blog post or video
Favorite Kitchen Supplies
- Fat Separator
- Flour Sack Towels
- Two Cup Glass Storage Jars with Lids
- One Cup Glass Storage Jars with Lids
- 8-Quart Duo Plus Instant Pot
- 16-Quart Stock Pot
- 8-Quart Stock Pot
- 7-Quart Slow Cooker
- 8-Quart Slow Cooker
- 10-Quart Slow Cooker
- Fat Separator
- Stainless Steel Strainer
- Flour Sack Towels
Amazon Shop and Shopping Guide
- Visit Mary’s Nest Amazon Shop
- Visit my Shopping Guide page
Get up to 15% off for stocking your Traditional Foods Pantry and equipping your Modern Pioneer Kitchen, including discounts from US Wellness Meats, Farmhouse Teas, Lehman's, Masontops, Cultures for Health, Survival Garden Seeds, Redmond Real Salt, Plan to Eat, and More!
Dear Mary!
My dear friend just announced that his butcher will give (as in give) me any good offal and cooking bones without cost! I’m just wanting to say how delighted I was to find your channel ! You make me smile and interested to get started making beef bone broth. He’s given me a huge bag of “neck bones” all flash frozen so there are separate! I’m thinking 8 bone in my 8qt slow cooker should do it !
Peace and Blessings, Mary !
Hi Rod, Great news!! Love, Mary
Thank you so much