Beef Broth Slow Cooker Recipe (Guide)

ByAmy

Let’s talk about something that feels like a hug in a bowl-beef broth. Whether you’re simmering it for a comforting soup, using it to enrich sauces, or just sipping it straight from the mug on a chilly day, homemade beef broth is a game-changer. There’s something magical about slow-cooking beef bones and aromatics over hours, letting the flavors meld into a rich, deeply satisfying liquid that store-bought versions simply can’t touch.

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Now, here’s the best part: using a slow cooker makes the whole process almost effortless. You don’t have to hover over a simmering pot for hours, constantly skimming off foam or adjusting the heat. You throw in your ingredients, set it, and let time do the heavy lifting. The result? A broth that’s not only deeply flavorful but also packed with nutrients and gelatin that are excellent for joint and gut health.

In this guide, I’ll walk you through a foolproof slow cooker beef broth recipe, ingredient swaps, tips, and ways to customize it to your heart’s content. Let’s dive in!

Beef Broth Slow Cooker Recipe

beef broth slow cooker recipe

Imagine this: a slow cooker filled with meaty, aromatic goodness, simmering gently while you go about your day. In a few hours, you’ll have a golden-brown elixir that tastes like it’s been bubbling for days. This recipe is straightforward, flexible, and perfect for anyone from kitchen newbies to seasoned cooks.

Ingredient List

Here’s what you’ll need for a hearty, flavorful beef broth:

  • Beef bones – 2 to 3 pounds (preferably a mix of marrow bones and knuckle bones for that rich, gelatinous texture)
  • Onion – 1 large, quartered (leave the skin on for a deeper color)
  • Carrots – 2 large, chopped into large chunks
  • Celery stalks – 2, chopped
  • Garlic – 4-5 cloves, smashed
  • Bay leaves – 2
  • Fresh thyme – 3-4 sprigs (or 1 teaspoon dried)
  • Whole peppercorns – 1 teaspoon
  • Apple cider vinegar – 1-2 tablespoons (helps extract minerals from the bones)
  • Water – Enough to cover the bones, usually about 10-12 cups
  • Optional aromatics – Parsley stems, leeks, mushrooms, or rosemary for extra depth

Instruction Guide

Follow these steps to transform humble bones into liquid gold:

  1. Roast The Bones (optional But Recommended)

    • Preheat your oven to 425°F (220°C).
    • Spread the bones on a baking sheet and roast for 30-40 minutes until golden brown.
    • Roasting adds a deep, rich flavor and color to your broth.

  2. Prepare The Slow Cooker

    • Place roasted (or raw) bones in your slow cooker.
    • Add chopped vegetables, garlic, herbs, and peppercorns.

  3. Add The Magic Touch: Vinegar

    • Pour in apple cider vinegar and enough water to fully cover the ingredients.
    • Let it sit for 20-30 minutes before turning the slow cooker on. This step helps extract minerals from the bones.

  4. Slow Cook Low And Slow

    • Cover and cook on low for 12-24 hours.
    • The longer you cook, the more flavorful and gelatin-rich your broth will be.

  5. Strain And Store

    • Use a fine mesh strainer to remove bones and vegetables.
    • Let the broth cool slightly before refrigerating.
    • Skim off any fat that rises to the top once chilled, or leave it for extra richness.

Ingredient Swaps

Life happens, and you may not always have exactly what the recipe calls for. Here’s how to adapt without sacrificing flavor:

  • Beef bones: Use oxtail, shank, or even leftover roast beef bones.
  • Onions: Shallots or leeks work beautifully if you want a subtler flavor.
  • Carrots and celery: Parsnips, fennel, or turnips add interesting nuances.
  • Garlic: Garlic powder can work in a pinch, but fresh cloves are unbeatable.
  • Herbs: Rosemary, sage, or marjoram can replace thyme.
  • Vinegar: White vinegar works if apple cider vinegar isn’t available.

Helpful Tips

To make sure your broth is the best it can be:

  • Don’t rush it: Slow cooking is all about patience. Flavor develops over hours, not minutes.
  • Skim occasionally: If you notice foam forming on top, skim it off for a clearer broth.
  • Cool safely: Let broth cool slightly before refrigerating to avoid sudden temperature changes in your fridge.
  • Freeze in portions: Ice cube trays are perfect for small amounts to use in sauces or recipes.
  • Avoid over-seasoning early: Salt can concentrate during cooking; it’s best to season after straining.

Customization Ideas

Make your beef broth uniquely yours with these creative twists:

  • Spicy kick: Add a small chili or pinch of red pepper flakes.
  • Umami boost: Toss in dried mushrooms or a splash of soy sauce.
  • Herbal infusion: Try adding fresh parsley, cilantro stems, or bay leaves near the end.
  • Vegetable-forward: Extra carrots, celery, or leeks for a sweeter, lighter broth.
  • Smoky flavor: Roast bones with smoked paprika or toss in a smoked ham hock.

FAQs

What Ingredients Do I Need To Make Beef Broth In A Slow Cooker?

To make beef broth in a slow cooker, you will need beef bones (such as marrow or knuckle bones), onions, carrots, celery, garlic, bay leaves, peppercorns, apple cider vinegar, and water. Optional additions include fresh herbs like thyme or parsley, and seasoning with salt towards the end of cooking.

How Long Should I Cook Beef Broth In A Slow Cooker?

For rich, flavorful beef broth, cook on low heat for 10-24 hours. Longer cooking extracts more nutrients and gelatin from the bones. If using a high setting, 6-8 hours can suffice, but slow, low heat produces a deeper flavor.

Do I Need To Roast The Bones Before Using Them In The Slow Cooker?

Roasting the bones at 400°F for 30-45 minutes before adding them to the slow cooker enhances the broth’s flavor and color. While optional, this step adds depth and richness to the final broth.

Should I Add Salt At The Beginning Or The End Of Cooking?

It is recommended to add salt at the end of cooking. Slow cooking reduces the liquid, which can concentrate flavors and saltiness. Adding salt at the end allows you to control seasoning more precisely.

Can I Use Leftover Meat On The Bones When Making Beef Broth?

Yes, leftover meat can be left on the bones. However, keep in mind that the meat may break down over the long cooking time and mostly contribute flavor rather than texture. Remove any excess meat after cooking if desired.

How Do I Store Beef Broth Made In A Slow Cooker?

Once cooled, strain the broth and store it in airtight containers. In the refrigerator, it can last up to 5 days. For longer storage, freeze the broth in portions for up to 6 months.

Can I Make Beef Broth In A Slow Cooker Using Vegetables Only?

Yes, but the flavor will be more of a vegetable broth than traditional beef broth. Using vegetables like onions, carrots, celery, and mushrooms can create a savory base, but it will lack the rich gelatin and depth provided by bones.

Do I Need To Skim The Fat While Cooking Beef Broth In A Slow Cooker?

Skimming fat is optional. Some prefer to skim during cooking to reduce greasiness, while others leave it for flavor. Once the broth is chilled, the fat can be removed more easily if desired.

Can I Use A Pressure Cooker Instead Of A Slow Cooker For Beef Broth?

Yes, a pressure cooker can produce beef broth much faster, typically in 2-3 hours. However, the slow, low-heat method in a slow cooker often yields a more complex flavor and richer gelatin extraction.

How Can I Enhance The Flavor Of Slow Cooker Beef Broth?

Enhance flavor by roasting bones first, adding aromatic vegetables, using a splash of vinegar to extract minerals, including fresh herbs, and slow-cooking for a long period. Finishing with a touch of salt and optional pepper adjusts seasoning to taste.

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