Homemade Beef Bone Broth (Gluten-Free, Soy-Free, Dairy-Free)

Roast the Bones (Optional, but recommended): Preheat oven to 400°F (200°C). Place bones on a baking sheet and roast for 25–30 minutes, turning once, until nicely browned. This step enhances flavor.

Prepare the Broth Base: Transfer roasted bones to a large stockpot or slow cooker. Add onion, carrots, celery, garlic (if using), bay leaves, herbs, and peppercorns.

Add Vinegar & Water: Pour in the apple cider vinegar, then add enough filtered water to fully cover the ingredients by 1–2 inches. Let it sit for 30 minutes before turning on the heat—this helps draw nutrients from the bones.

Simmer Gently: Bring to a gentle boil, then reduce to a very low simmer. Skim off foam during the first hour if needed. Cover loosely and simmer: 12–24 hours for stovetop or slow cooker 3–4 hours for a pressure cooker (e.g., Instant Pot).

Strain & Cool: Remove large solids with a slotted spoon, then strain the broth through a fine mesh strainer. Let cool and refrigerate.

Store It: Once chilled, the fat will solidify on top—skim it off (or leave it for richness). Store in airtight containers in the fridge for up to 5 days or freeze for up to 3 months.