One of the best things I’ve started doing for myself in the last few years is making my own broths. The first (and favorite) is Beef Broth. This stuff is packed with trace minerals, collagen and cartilage that our bodies crave and that we just don’t get enough of in a normal diet. I use this broth to cook all my grains in, I add it to soups and sauces, and I often drink it warm just as a tonic by itself. It couldn’t be easier to make, either.
I like to roast my bones beforehand. This enhances the flavor of the final product. You can use marrow, knuckle or short rib bones for this. I like the marrow and short ribs the best. I get grass fed bones from my local butcher. The better the bones, the better the broth. Just throw them on a baking sheet in the oven for 30 minutes at 400F. You can cook the broth in a crockpot or on the stove. The stove is my preference, though it does take a little more monitoring. I just don’t see the same volume of output with the crockpot. Use a large stock pot for the stove – mine is 24 quarts. Put your roasted bones in there and then rough chop your veggies. I do not peel anything, just quarter the onion, smash the garlic cloves and chop the celery and carrot in thirds. I add a generous amount of whole peppercorns and pink salt. You can also throw in rinsed egg shells if you like. I haven’t done that yet but I’ve heard its great! Remember, you will be straining everything out so there’s really no need for much fuss over what goes in the pot. Just make sure you fill with filtered water so the water level covers the veggies. I like to get it almost up to the top of the pot.
Bring this to a boil and then reduce the heat almost all the way down. You’re going to simmer this for 24 hours, refilling the water as needed to keep the level over the veggies. I just make sure I fill it up all the way before bed and then again first thing in the morning.
After 24 hours, turn the heat off and let it cool an hour or so. I pull most of the big pieces out with tongs and then strain the rest thru a colander. I use my bones for two batches of broth, with fresh veggies again for the second time, so save those out if you’re going to repeat another batch. I use a fat separator to get most of the fat off of the top of the broth before putting the amazing broth into mason jars and into the fridge. You can freeze this also, which makes for a really convenient and accessible source whenever you need it. Some people like to cool the broth and let the fat harden on the top. It’s easy to just peel off and discard that way, but I’m not that patient. I just want it done and ready to use, so the fat separator works great for me. Have fun!

Beef Bone Broth

Category: At Home, Recipes, Wellness, Young Living Lifestyle


  • 3-5 pounds roasted grass fed beef marrow, knuckle or short rib bones
  • 1 onion, quartered
  • 3 carrots, quartered
  • 3 ribs celery, quartered
  • 1 bulb garlic, crushed
  • 3 tsp whole black peppercorns
  • 2-3 tsp. Salt
  • Filtered water


  1. Roast bones on a baking sheet for 40 minutes at 400F.
  2. Add bones to large stock pot and add all veggies.
  3. Cover ingredients with filtered water.
  4. Bring to boil, then simmer on lowest heat 24 hours. Refill with water as needed in order to keep the water level above the veggies.
  5. After 24 hours, remove from heat and let cool one hour.
  6. Remove veggies and bones.
  7. Strain broth into a fat seperator and then transfer to mason jars for refrigeration or freezing.
  8. If freezing in glass, leave plenty of room in jar for liquid expansion - 1/4 of the container should be empty.

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