
Homemade bone broth can help repair your gut and restore your healthy mucosal lining. Not only that, but bone broth is chocked full of collagen, gelatin, glycine, and proline (great article about their benefits here).
Last but not least, bone broth also contains glutamine, an important fuel for intestinal cells that may help repair a leaky gut (study). I drink 8-12 oz in a coffee mug every single morning and I’ve really found it helps, especially when I’m trying to manage heavy stress or running low on sleep. Not only that, but it was the only thing that brought me back to life during my latest bout with the stomach flu…
In this post, I’m going to show you how to make a basic beef bone broth to help you heal your gut.
Beef Bone Broth Step 1:
Find a source for your beef bones. I typically mix two types of beef bones when I make bone broth. I’ll use half of the recipe with “Beef Marrow Bones” like these:

And the other half of my batch will contain “Beef Soup Bones” like these:

“Beef Soup Bones” will tend to have more meat on them than the “Marrow Bones” do. For the best healing effects, find a source that uses certified Grass Fed Cows. (For extra credit, grab some knuckle to throw in the pot as well).
If you can’t find them at the grocery store call around to different butchers – they usually have plenty of them. Local farmers that raise Grass Fed Cows will also be able to tell you which butcher they typically take their cows too and you can source it from there.
I like to make beef bone broth in a slow cooker, which fits about 5 pounds of bones. So I use about 2.5 pounds of “Marrow Bones” and 2.5 pounds of “Beef Soup Bones.”
Beef Bone Broth Step 2:
Add all 5 pounds of bones into a slow cooker.
Don’t forget to add either a few shots of apple cider vinegar OR the juice from one lemon. They provide acids that help extract more nutrients from the bones.

Next, fill the slow cooker with water (preferably filtered) and set it for 24 hours on low heat.
HOT TIP: Sometimes the smell can bother family/friends/pets (ha-ha). Lately, I’ve actually been setting this out in my garage to cook so I don’t have to fill my house with bone broth scent (it’s currently winter in Michigan).
Beef Bone Broth Step 3:
After the bones have been cooking for 24-hours you can add in a few veggies for flavor. You won’t be eating these, so don’t bother peeling them or cutting off the stems:
- Carrots
- Celery Stalks
- Sweet Onion
- 2 Tablespoons Parsley
- 2 Tablespoons Sea Salt
- 2 Tablespoons Black Pepper
Then set it for another 12 hours or so… but timing is completely up to you. The longer you cook it on low the more the bones will break down and release nutrients into the broth.
Beef Bone Broth Step 4:
After about 30 hours, check the marrow bones to make sure the marrow has fallen out of the bone. Sometimes I have to pick out the bones with tongs and use a fork to knock the marrow out of the center.

Beef Bone Broth Step 5:
Once the bones have been slow cooking for 36 hours, turn off the slow cooker and let it cool down naturally for a few hours. Then I will usually skim off the big stuff like the veggies and give them to the dogs. I have heard you can use the meat and veggies to make good soup but I haven’t tried it yet.
The next step is to drain the broth through a mesh colander like this one:
It’s important to ask the question: how am I going to store this broth?
I’ve heard mixed information on how long beef bone broth lasts in the refrigerator, so I’ve been sticking to a week or so. Keep that in mind when you store it. I like to drink about 8-12oz every morning so I need about 70 ounces to last me 7-days.
Glass storage is always a better way to go than plastic… but as you drain the broth through colander you’ll want to pour it right into the container you choose. I like to store mine in glass mason jars like these:
Freeze what you’re not using and try to drink some everyday.
It’s also a great stock to cook with. Enjoy!

P.S. – Leave any cool modifications you try in the comments below. Experiment away!





{ 7 comments… read them below or add one }
Hey guys….just wondering what types of bones/pieces of meat you’d use if you did this with chicken instead as I’m not a “re meat” eater? Specifically how do you know which are “marrow” bones?
Thanks!
I usually make chicken soup using a whole chicken and save the carcass… then when I have a few carcasses saved up I will follow the same methods to make chicken bone broth… you can also throw in properly prepared chicken feet for more healing properties.
Jordan
I meant “red meat” eater…sorry!
hey guys, i’m 18 and i’ve had U.C for about 10 months now. I’m currently having my 4th flare up, but I’ve been on this diet for the last month and my mum has been great preparing loads of SCD food for me (haven’t started seeing any improvements yet). we recently made some beef broth, and I was wondering how soon after the flare up I can eat it? it seems very oily – is it going to irritate my gut, or will it help? I’ve also been having chicken broth, apple-juice with gelatine, and mashed bananas for the last week. Is there anything else which might help during a flare up? any help would be very appreciated.
Okay…there is no way I can drink this! The taste and smell is so strong. I think I am going to add more water, add some more salt and some meat…see if I can ingest it that way.
In addition to cooking with it, I have a warm cup o’ bone broth in the evening on occasion. I do 1/2 water and 1/2 broth with some sea salt.
If the taste is too strong, you could add more water.
I only make bone broth every few months so when I prepare a vat of it, I freeze it in GladWare (I think they’re called small snack size) to get two servings per container. Yes it is plastic so if you choose this route wait for it to cool before putting it in the containers and don’t microwave the broth in plastic. It tastes delicious and I’m hoping that marrow-y goodness is preserved through the freezing.
The ox-tail bones from our local farmer make amazing broth.
Great article, Jordan. Thanks!
I’ve heard cooking the bones in the oven for like an hour or two and getting them brown will make it a lot more flavorful as well, do you ever do that with your bone broth?