Print Recipe

Beef Bone Broth

Course: Soup
Author: Forrest Green Farm


  • 5-8 lbs FGF grassfed beef bones
  • 3 carrots, chopped in big chunks
  • 3 celery stalks, chopped in big chunks
  • 2 onions, chopped in big chunks
  • 2-3 garlic cloves
  • 2 tbsp apple cider vinegar
  • 2 bay leaves


  • Roast the bones at 400°F for about an hour until the bones are well-browned and fragrant. Roasting the bones ensures a good flavor in the resulting beef stock. Failure to do so may lend a sour or off-taste to the end product.
  • Once the bones are browned, drain off any fat.
  • Add the bones to a big pot along with the vegetables.
  • Add water to cover and bring to a boil. Once you’ve brought the water to a boil, add the vinegar and bay leaves.
  • Turn down the heat and continue to simmer for  12 to  24 hours.
  • Throughout the cooking process, skim off any foam and add water as needed.
  • When the stock is finished simmering, filter through a fine mesh sieve. The stock should set just like gelatin, and the fat should rise to the top.


Note: Roasting your beef bones makes a huge difference in the flavor of your broth.
TIP: Our favorite way to freeze our bone broth is with Souper Cubes!  Available online or at the Market on the Farm.