Is there anything cozier than a bubbling pot of homemade bone broth? This low-sodium umami bone broth is one of my all-time favorite feel-good recipes. Whether you’re sipping it straight or using it as a base for soups and stews, it’s a powerhouse of flavor, nutrition, and that glorious collagen we all crave. (Seriously—#betterthanbotox!)

I love making mine in a slow cooker, but a pressure cooker works too if you’re in a hurry. Roasting the veggies and bones first? Game changer. The flavor gets rich, deep, and oh-so-satisfying. Want to spice things up? Add turmeric or any of your favorite veggies. This is your broth, your way.

Alright, ladles up—let’s get simmering!

Servings

Ingredients

3 or 4 celery stalks (chopped into thirds)
3 large carrots (chopped into 2-inch pieces)
1 large red onion (quartered)
2 cloves fresh garlic (unpeeled)
2 tbsp ghee (clarified butter) (melted)
2½ to 3 lbs beef soup bones
2 whole bay leaves
1 tsp sea salt
1 tsp freshly ground black pepper
12 cups water
3 tbsp raw unfiltered apple cider vinegar

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Instructions

Preheat the oven to 425°F.
In a large bowl, toss the celery, carrots, onion, and garlic with the melted ghee. Put the bones in a roasting pan, add the vegetables, and spread everything into an even layer. Roast at 425°F for 15 to 20 minutes, or until the vegetables start to brown—just don’t let anything burn! Remove from the oven and transfer to a 6-quart slow cooker.
Add 12 cups of water to the slow cooker (reduce the amount if your slow cooker is smaller). Add bay leaves, salt, pepper, and apple cider vinegar. Cover and cook on Low for 12 hours.
While the broth is hot, strain out the solids and skim off any fat from the surface. Let cool. You may notice it turns a bit jelly-like in the fridge—don’t panic! That’s the collagen doing its magic. When reheating, bring the broth to a boil and give it a good stir to reincorporate.

Note:
To make chicken bone broth, boil a whole chicken first, then simmer for 1½ hours. Remove the meat (save it for later!), strain the liquid, and proceed with the rest of the recipe, using the defatted chicken broth as your base.

Sip it, slurp it, cook with it—however you enjoy it, this broth is liquid gold. 🥣💛