This is a unique kind of spicy soup for the fall or your next Thanksgiving meal. works with either sweet potatoes or pumpkin.
| Prep Time: | 10 mins |
| Cook Time: | 1 day 30 mins |
| Total Time: | 1 day 40 mins |
| Servings: | 8 |
| Yield: | 8 cups |
Ingredients
- cooking spray
- 1 (6 ounce) can tomato paste
- 2 pounds beef bones
- 6 cups cool water, or as needed
- 2 onions, thickly sliced
- 2 carrots
- 3 cloves garlic, crushed
- 2 bay leaves
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Spray a roasting pan with cooking spray.
- Spread tomato paste onto beef bones and place in the prepared roasting pan.
- Bake in the preheated oven until bones begin to brown, about 30 minutes.
- Transfer bones to a slow cooker and pour in enough water to cover bones. Add onions, carrots, garlic, and bay leaves to broth mixture.
- Cook on Low for at least 24 hours.
- Strain broth through a fine-mesh strainer into a container and refrigerate.
- You can use chicken or pork bones instead of beef bones. The broth will keep for 1 week in the refrigerator or 6 months in the freezer. It can be added to soups and stews or drunk by itself with added salt, pepper, and ginger. To get the max out of the bones, remove some of the broth from the slow cooker after 24 hours, add more water (just covering the bones), and continue cooking it (up to one week).
Reviews
Your recipe is amazing, thanks so much for sharing. Just a question, how did you make it appear in google search, any tips would be very valuable.
My go to for beef stock. I use oxtails instead of marrow bones.
I made this but instead of tomato paste I used a large can of crushed tomatoes then 4 celery ribs 1/2 Of a small red onion & 1 large carrot. After all the marrow was gone from bones I took them out. I simmered for more then 24 hours. This took a two day period then added a 16 oz. Bag of mixed frozen veggies. The soup was amazing & loved by all!
I followed the recipe as it was written. Made a very rich broth. I used the beef bones, I personally like beef better. I also pulled out the bay leaf and blended the vegetables and fat left over into a paste consistent. I put into my ice tray to freeze and will use it when I make any stews. It will add more flavor to my stews.
It was just ok.
I didn’t use tomato paste and added 1/4 cup of apple cider vinegar, to help leach the bones, but otherwise stayed true to the recipe. The broth was good, but is greatly enhanced with salt and pepper, when used.
I thought it was perfect but I will add a small amount of salt for the next batch.
Excellent, flavorful broth. Next time I may add some white wine as part of the water.
Good basic ingredient for an onion soup on this website. I had 4 neck bones, and I rubbed them with tomato paste that comes in a squeeze tube. The bones were fatty, so the tomato paste sort of slid around. I was unable to coat the bones, but I clumped the paste on the bones and it did just fine. I cooked it in the crock pot less than the 24 hours(about 18), because I was tired of the house smelling like beef soup. After straining, I had 5 cups of very dark broth (the color of black coffee), which I used in Chef John’s American onion soup recipe. Will make this again.
I didn’t use the tomato paste but otherwise follow the recipe. I have read recently that adding about 1/4 cup vinegar to the water and letting the bones sit in it for about half hour before turning on the heat help leach more minerals out of the bones so I always do this now with all my broth. Always have homemade broth in the freezer, so handy and much cheaper , tastier and healthier than store bought! Love drinking on it’s own, esp during the winter
This was wonderful broth that I made into a beef and vegetable soup. I will do this again!
I made this and used it as a base in beef stew. Beef stew is something I have been making (similar to the way my husband’s mom made it) for close to 10 years and I have always felt it was missing something. This was it! when making the stew I added water, only 2 beef boullion, garlic powder, oregano, and pepper and it was great! I may play with seasonings next time but will make this recipe the same! Very good! Thank you for the recipe!
Save beef, chicken, pork, lamb bones to Kay this delish nutrient rich broth. I leave the tomato paste out because I use this broth in place of store bought broth in all my recipes. Here’s another trick. All those pieces and peels of veggies you have when you cook…keep a container in the freezer. Toss the remnants in the container. Every month. Cook yourself up more bone broth. I do mine in a slow cooker for at least 24 hours. The longer it cooks the more concentrated the flavor. Stay away from using cruciferous veggies in the pot. They can leave a weird after taste. Use everything else. I add dried or fresh herbs towards the end. Dried mushrooms and a teaspoon of apple cider vinegar for brightness. Totally optional. I let the mixture cool, strain to get the bits out, and then pour into quart or pint mason jars and freeze. Leave about an inch of space between the broth and the jar lid. They keep in the freezer for 6 months. Again, use in place of store bought stock. It is so worth it. Easy clean up with a slow cooker liner. You can make it in a stock pot on the stove or in the oven. Low and slow is best. Pressure cooker if you’re in a hurry. Add more water if necessary to keep everything surged if you are cooking on the stove, slow cooker, or oven.
I didnt follow the recipe exactly but can tell it had a good base to it. I added a teaspoon of marjoram and a cup of celery. I let everyone salt there own soup for some in our family has health issues and cant have much salt. I used our electric pressure cooker and timed for 25 minutes. Our family loved it.
Love the recipe, been using this in my family for decades
I don’t use tomato paste. I freeze vegetable trimmings and bones that I would normally discard. When I get a good amount, I make a broth out of them as described above. I freeze the broth in an ice cube tray. When I want to add some broth to a recipe, just pop out an ice cube tray.