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Beef Bone Broth (Instant Pot, Slow Cooker or Stovetop)

Clover Meadows Beef
Prep Time 30 mins
Cook Time 1 d
Total Time 1 d 30 mins


  • 4 lbs beef bones this is approximately 1 package of Clover Meadows Beef soup bones
  • 8-10 cups of water the amount of water will vary based on the size of your Instant Pot, Slow Cooker or Stock pot. You want to add enough water to cover the bones.
  • 2 medium onion quartered
  • 2 medium carrots peeled and chopped roughly
  • 3 medium celery stalks with leaves chopped
  • 5 head garlic (optional)
  • 1 bouquet garni such as parsley (optional)
  • 1 tbsp apple cider vinegar (optional)


  • Preheat your oven to 450
  • Place about 4 lbs of bones (about 1 package) in a large roasting pan. Sprinkle onion, carrots, celery and garlic around the bones.
  • Cook for 45 minutes, or until the bones have caramelized.
  • Transfer bones and vegetables to a large stock pot, crock pot or Instant Pot.
  • Deglaze the roasting pan, and add all the juices and browned pieces from the roasting pan into the stock pot, crock pot or Instant Pot.
  • Cover the bones with water.
  • Add apple cider vinegar and bouquet garni, if desired.
  • STOVETOP: If cooking on stovetop, bring to a gentle simmer. Simmer gently, uncovered for 24 hours.
  • CROCKPOT: Set your crockpot to high, and bring to a boil (approx 3 hours). Lower your crockpot to a low setting, and cook for 24 hours or longer
  • INSTANT POT: Close and lock the lid. Select Manual pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 20 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, approximately 40 minutes. Unlock and remove the lid.
  • Remove bones and vegetables from pot.
  • Strain the broth by lining a strainer with cheesecloth and set over a large bowl.
  • Pour broth through strainer. *Discard solids if only making one batch of bone broth, set aside if making multiple batches
  • Let the broth cool, and remove any fat that has formed at the top. **Cover the cooled bowl of bone broth and place in your refrigerator for several hours. The fat will rise to the top and will be extremely easy to remove from the top.
  • Put the broth in mason jars and leave about ½ inch at the top so there is room for the stock to expand.
  • If you’re going to use the beef broth immediately, you can refrigerate it. Otherwise, put in the freezer.


*Depending on the bones, sometimes you can make multiple batches of bone broth with the same set of bones. Typically, the second set of broth will be slightly lighter in color. To do this, simply add the bones and vegetables back to the pot and repeat the beef bone broth recipe process. 
**An easy way to remove the fat from bone broth is to place the cooled bowl of bone broth in your refrigerator for several hours. Be sure to cover the broth before putting in the refrigerator. The fat will rise to the top and will be extremely easy to remove from the top.