Building a Paleo Pantry: Slow Cooker Beef Bone Broth

Building a Paleo Pantry: Beef Bone Broth | Only Taste Matters
Building a Paleo Pantry: Beef Bone Broth | Only Taste Matters

So the buzz in the Paleo community, well among all health-conscious eaters really, is collagen. Apparently, we should all be eating collagen everyday. A daily dose of collagen can improve joint health, heal leaky gut and may even help you look better (it is collagen, afterall). OK that’s nice but I’m left asking: How and is this going to be a pain in the ass? I mean there’s a ton of things we all ”should” be doing but, let’s face it, if it doesn’t fit into our daily lifestyle, it ain’t happening.

Building a Paleo Pantry: Beef Bone Broth | Only Taste Matters

Building a Paleo Pantry: Beef Bone Broth | Only Taste Matters

My favorite tasting and least time-consuming but collagen-rich food has been bone broth. True you can add powdered collagen to your food but that doesn’t seem very Paleo to me. Bone broth is real food and makes an excellent breakfast. I don’t drink coffee, so a nice hot mug of bone broth has been a great way to start the day. And if you buy the carrots and celery already chopped, it comes together 1-2-3. The slow cooker does all the work while I sleep and I wake up to a fragrant home and a savory soup waiting for me.

For more information on the benefits of bone broth, see Paleo Leap’s post Paleo Foods: Bone Broth.

Building a Paleo Pantry: Beef Bone Broth | Only Taste Matters

Slow Cooker Beef Bone Broth

Yields 2 1/2 quarts

20 minPrep Time

10 hrCook Time

10 hr, 20 Total Time

Save Recipe


Adapted from Nom nom Paleo’s Slow Cooker Beef Bone Broth

Adapted from Dr. Axe’s Beef Bone Broth Recipe

2 pounds beef bones with marrow

2 carrots, chopped

2 celery stalks, chopped

1 medium onion, peeled and quartered

2 garlic cloves, peeled and smashed

2 sprigs fresh thyme

3 sprigs fresh rosemary

3 sprigs fresh parsley

2 bay leaves

1/2 teaspoon sea salt

1/2 teaspoon whole peppercorns

2 tablespoons apple cider vinegar

10 cups cold water


  1. Place the carrots, celery, onion, garlic, thyme, rosemary and parsley in the bottom of a 5-quart or larger slow cooker.
  2. Tuck the bay leaves under the bones.
  3. Sprinkle the bones with the salt and pepper.
  4. Drizzle the bones with the apple cider vinegar.
  5. Pour in the water.
  6. Program your slow cooker to cook on low for 10 hours.
  7. When it’s ready, pour the broth through a fine mesh strainer, and discard the solids. Tip: You can line your strainer with cheesecloth for a clearer broth.

Notes: If it is still too fatty for your liking, you can refrigerate the clear broth for a few hours and a yellow layer of fat will form on top. Then skim off this layer of fat and discard.

The broth will keep in the fridge for a few days and in the freezer for several months. Nom Nom Paleo has a fantastic way of storing broth by freezing it in silicone molds. Check out her post here.


Don’t have the time to make bone broth? You can purchase Kettle & Fire bone broth online, and if you use the promo code “TASTEMATTERS15”, you’ll get 15% off your first order.

This post is part of the following link parties:

Note: There are affiliate links on this page. Making a purchase from an affiliate link DOES NOT affect the price of an item. A tiny commission will come to Only Taste Matters to help offset the costs of running this blog. I truly appreciate the support!

34 thoughts on “Building a Paleo Pantry: Slow Cooker Beef Bone Broth

  1. I made bone broth with beef marrow bones. Left it on the stove as pot was too hot to put in refrigerator. Fell asleep and pot was out all night (not refrigerated). Is this still safe to eat if I boil it for an hour or two again? Or should it be discarded?

  2. I wish I had had these instructions before I tried making my own bone broth. It turned out awful, but by reading your recipe I see where I went wrong. I will definitely be making this in the very near future!
    Stopping by during the Thursday I think I can do that blog.

  3. Love making bone broth! It has so many healing nutrients. An added bonus, according to my doctor, is that the vinegar pulls out calcium and other minerals from the bone during the simmering process for more bang for the buck. Haven’t used thyme and romemary yet, will have to try that in the next batch!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge