July 7, 2016
February 24, 2017

Unless you’ve been hiding yourself under a pile of warm and cozy comforters these past few months, I’m sure you’ve heard all the buzz about bone broth. Don’t know what’s so great about bone broth? No worries, I’ve got you covered. Here’s just a few of the reasons why this kitchen queen loves bone broth almost as much as snuggling with three dogs on a cold winter morning:

  • It’s CHEAP and EASY to make (one of the few things of quality I’d call cheap and easy)
  • It’s so much tastier than any canned or boxed broth and stock that you can get at the store
  • It’s full of collagen and vital nutrients that heal your gut and make your skin, hair and nails look divine
  • It’s makes the best base for keto-paleo friendly soups, stews and sauces
  • It’s soothing to drink when you feel a virus or digestive upset coming on
  • It’s a prime ingredient for detoxing or intermittent fasting, if you’re into that kinda thing

Ever crave your grandmother’s old-fashioned all natural homemade soup when you feel under the weather? Chicken vegetable was my grandmother’s favorite thing to make for me whenever some bug or virus knocked we down for the count. If your grandmother was anything like mine, nothing ever went to waste in the kitchen. So, she made slow cooked broth from leftover bones and vegetables all the time. Man, was it magic. I swear I recovered at light speed eating that soup.

Could you use a little immune system recharge yourself these days? If so, I guess it’s about time I got around to sharing my recipe for this slow cooked delicious kitchen staple. Enjoy, and if you spend the few minutes it takes to make some up, let me know how much you L-O-V-E it.


Prep Time: 10 minutes

Cook Time: 24 hours

Total Time: 24 hours, 10 minutes

Yield: Serves 16

Serving Size: 8 ounces

Calories per serving: 57

Fat per serving: 5 g

Carbs per serving: 1 g

Protein per serving: 6 g



  • 2 pounds organic beef bones
  • 1 medium yellow onion, skin removed and quartered
  • 4 cloves garlic, lightly smashed
  • 1 gallon cool filtered water
  • 1 tablespoon apple cider vinegar
  • 2 sprigs fresh rosemary
  • 1 TBSP celtic sea salt or himalyan salt crystals


  • If using raw beef bones, first roast in the oven at 350 degrees for 40 minutes. Otherwise, place bones in large stock pot on your stove top. Cover with water and add apple cider vinegar. Let the bones soak for about half an hour so the acid in the vinegar has time to liberate more nutrients.
  • Next, add remaining ingredients and bring the pot to a boil. Reduce heat and slow to a simmer. If you see frothing on the top of your broth in the couple of hours, skim it off and discard it. Otherwise continue simmering for up to 48 hours.
  • Once cooled, strain bones and seasonings from broth. Pour broth into a glass gallon jug or mason jar and store in the fridge for up to five days.
  • Broth is best enjoyed reheated with salt and fresh cracked pepper to taste. Enjoy broth as a nourishing beverage, a base for sauces, or as the base to soup, as pictured here.
  • http://cavegirlforlife.com/bold-beefy-bone-broth/


    1. Cathy F. says:

      Would this work in an instant pot (electric pressure cooker)? I use it for almost all my cooking now and love it but would like to get the maximum benefit from the bone broth. If so do you know how long it should cook? Also would adding additional collagen be beneficial (like great lakes…the non gelling kind)?

      • pattycavegirl says:

        I’m sure this would be fabulous in an Insta-pot Cathy, I just haven’t started using one yet, so I can’t answer you honestly about the length of time you should cook it. Adding an extra shot of organic collagen is certainly an option. Alternatively, you could add a couple of organic chicken feet to boost the collagen.

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