Slow Cooker Beef Broth
A rich and flavorful slow cooker beef broth made by simmering beef bones and vegetables for hours, perfect as a base for soups, stews, and sauces.
- Prep Time: 15 minutes
- Cook Time: 12 hours
- Total Time: 12 hours 15 minutes
- Yield: 8 cups
Ingredients
4 pounds beef marrow bones
2 medium carrots, peeled and cut into chunks
2 celery stalks, cut into chunks
1 large yellow onion, quartered
4 cloves garlic, smashed
2 bay leaves
1 tablespoon black peppercorns
1 tablespoon apple cider vinegar
12 cups cold water
1 teaspoon salt
Instructions
Preheat a large skillet over medium-high heat.
Place the beef marrow bones in the skillet and brown them on all sides, about 5-7 minutes.
Transfer the browned bones to the slow cooker.
Add the carrots, celery, onion, garlic, bay leaves, and black peppercorns to the slow cooker.
Pour in the apple cider vinegar and cold water.
Cover and cook on low for 12 hours.
After 12 hours, carefully strain the broth through a fine mesh strainer into a large bowl or pot.
Discard the solids.
Stir in the salt.
Allow the broth to cool to room temperature, then refrigerate or use immediately.