Paleo Beef Bone Broth Recipe

Paleo Beef Bone Broth Recipe


  • 2 kg Beef bones (a variety is ideal)
  • 1 Onion quartered
  • 2 Celery stalks cut into large chunks
  • 2 Carrots cut into large chunks
  • 2 Tbsp Apple cider vinegar
  • 1 Small bunch parsley


  1.  Place bones in a large roasting pan and roast for approx 35 minutes at 180 degrees or until well browned.
  2. Add the bones, onion, carrot, celery and apple cider vinegar into a slow cooker. Cover with water leaving about an inch at the top.
  3. Turn the slow cooker onto high.
  4. Once the liquid is bubbling turn the slow cooker to low and leave for 48 hours.
  5. Add the parsley to the slow cooker for the last hour of cooking.
  6. Leave the broth to cool slightly before straining through a fine sieve.
  7. Pour the finished stock into jars. Once completely cooled a layer of fat will sit solid the top. Scope this off.
  8. Your broth can be stored in the fridge for a week or frozen. 

 Note: A successful broth will gel when cooled.