My Go-To Homemade Bone Broth Recipe

As someone with endometriosis, I swear by this homemade bone broth recipe. It’s comforting, anti-inflammatory, and helps support my gut and overall wellness, one of my favorite healing kitchen staples.

My Go-To Gut Healing Bone Broth Recipe

My Go-To Homemade Bone Broth Recipe

Bone Broth

Nourish your mornings with this healing bone broth! I’ve been drinking it daily and have noticed such a difference, it’s anti-inflammatory, gut-friendly, and incredibly comforting. Made with beef bones, fresh herbs, and warming spices, this broth is packed with flavor and nutrients to support your wellness from the inside out.

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Yields: 12 cups

Ingredients

• 3 lbs beef bones including bone marrow
• 6 carrots peeled and roughly chopped
• 6 celery stalks roughly chopped
• 2 garlic bulbs tops cut off
• 2 onions quartered
• 2 tbsp apple cider vinegar
• 2 cinnamon sticks
• 6 whole cloves
• 2 tbsp black peppercorns
• 1 tsp salt
• 5 –6 bay leaves
• 1 tbsp fresh turmeric peeled
• 1 tbsp fresh ginger peeled
• 12 cups water or enough to fully cover the bones

Instructions

• Prepare the ingredients: Roughly chop the carrots and celery. Quarter the onions and cut the tops off the garlic bulbs (no need to peel). Peel the turmeric and ginger.
• Roast the bones (optional but recommended): Preheat your oven to 400°F (200°C). Spread the beef bones on a baking sheet and roast for 30–40 minutes, turning once halfway through. This enhances flavor and gives the broth a richer color.
• Combine ingredients in a large pot or slow cooker: Add the roasted bones, vegetables, herbs, spices, apple cider vinegar, and salt to a large stockpot or slow cooker. Pour in enough water to fully cover the bones (about 12 cups).
• Bring to a simmer: Heat over medium-high until the mixture starts to boil. Then reduce the heat to low, skim off any foam or impurities that rise to the top, and let it simmer gently.
• Simmer slowly: Cover loosely with a lid and let it simmer for 12 to 24 hours. The longer it simmers, the more nutrients and flavor are extracted. Add water if needed to keep the bones submerged.
• Strain the broth: Remove from heat and let cool slightly. Carefully strain the broth through a fine mesh sieve or cheesecloth into a large bowl or pot. Discard the solids.
• Cool and store: Let the broth cool completely. Store in airtight containers in the refrigerator for up to 5 days, or freeze for up to 3 months. You can also freeze in silicone molds or ice cube trays for easy portioning.
• Cool and store:

Watch the Recipe Video