How to make a rich bone broth

Bone broth

Have you ever thought about making your own bone broth?

I have been toying with the idea for some time. I finally decided to give it a try after I realised that the supermarket beef broth I purchased contained added sugar (WTF), added colouring and a whole host of perservatives – not happy.

One of the most common questions asked about bone broth is if it is the same as beef stock. In short, not really – it does not have added wine or extra seasoning and bone broth is always made with bones (not just veggies) that have been gently simmer for long time to extract all the nutrients.

The health benefits of bone broth are amazing, starting with the fact it is great for soothing as unhappy stomach (such as IBS) and assisting with supporting good gut health. It is packed with vitamins, minerals, collagen and keratin, contains healthy fats and assists in the absorption of vitamin D and calcium.

I used a combination of bones, cooked meat and veggies for my recipe. I got beef bones from my butcher for a few dollars (some of the supermarkets now sell bones in the meat section), and I also used left over roast lamb bones and the meat. You can make a chicken version using left over roast chicken carcass as well as raw chicken wing bones.

It turned out to be well worth my efforts, the taste is delicious and I know that it is free from added nasties. I found that bone broth is easiest to make in a slow cooker (you can also make it on the stovetop). So dig out your slow cooker and give it a go.

Beef bone broth


  • 1.5kg beef bones (cooked or raw plus left over cooked meat)
  • 2 medium brown onions, peeled and cut into wedges
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 large mushroom, washed and quartered (this will give your broth a lovely dark and rich colour)
  • 2 sprigs flat leaf parsley
  • 2 bay leaves, fresh or dried
  • Optional extras: garlic cloves, leek, fresh thyme sprigs


  1. Preheat oven to 200 degrees celcius / 180 degrees celcius fan forced. Places bones, cooked meat, onions, carrot and celery in a roasting pan – it is easier if you place the veggies in the bottom with raw bones on top. Roast, turning occasionally for about 1 hour or until browned (but not burnt).
  2. Transfer the roasted ingredients to a slow cooker (or large stockpot). Deglaze the pan with a little boiling water and add to the slow cooker. Add all the remaining ingredients to the slow cooker – mushroom, parsley and bay leaves. Fill with cold water to completely cover the bones by about 5 cms. For the size of my slow cooker this was to the top of the pot.
  3. Turn the slow cooker onto high heat and simmer with the lid on – beef/lamb for 12 to 24 hours. (chicken bones will only need 6-12 hours in the slow cooker). You may want to add a little more water, if needed, the next day. The benefit is using a slow cooker is that you know it won’t evaporate or boil dry overnight. Avoid stirring the broth. Skim off any fat that floats to the top with a spoon.If cooking on the stove top, bring to the boil then turn the heat right down and cover with a lid to simmer gently for 12 hours plus. You will need to check it regularly and add more cold water as it evaporates. Avoid stirring the broth. Skim off any fat that floats to the top.
  4. Remove the solids with slotted spoon and discard. Allow the liquid to cool slightly before straining through a muslin cloth (this is essential as the bones will have broken down and you don’t want anyone getting a bone fragment in their meal). Discard the solids. Cool for 1 hour before refrigerating.
  5. After refrigerating (I left mine overnight) you can remove any further fat that forms on the top of the broth and either discard or keep in a clean jar to use as dripping for roasting veggies etc.
  6. Divide into clean jars and either keep in the fridge for up to 3 days or freeze. If freezing leave enough room at the top for the liquid to expand.

Time Saver Tip

  • Keep left over bones and cooked meat (from roasts, t-bones steaks, etc) in the freezer until you have enough to make a batch of bone broth. Then just defrost overnight in the fridge before using.
  • Use your broth in place for recipes that call for stock.
  • Warm and drink as is for a health boosting meal.
  • Use the broth to cook rice or quinoa in (by an absorption method) for an added flavour hit.
  • Freeze the broth into ice cube trays to easily add a cube or two to your cooking.

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