Classic Beef Bone Broth Soup - Foundational Farmhouse Recipe

• Ingredients:
• 3–4 lbs. Provenance Farm Beef Marrow Bones
• 1 large onion, quartered
• 2 carrots, chopped
• 2 celery stalks
• 3 cloves garlic, smashed
• 2 tablespoons apple cider vinegar
• 1 bay leaf
• 6–8 peppercorns
• Fresh thyme or parsley stems
• Filtered water to cover

Instructions:

1. Roast the Bones (Optional but Recommended)
   Roast bones at 425°F for 25–30 minutes until browned.
2. Transfer to Stock Pot
   Place bones in a large pot or slow cooker. Add vegetables and herbs.
3. Add Vinegar & Water
   Cover with cold water. Add apple cider vinegar and let sit 20–30 minutes (helps draw minerals from the bones).

Slow Simmer
Bring to a gentle simmer — never a rolling boil. Skim foam as needed.

• Simmer 12–24 hours (stovetop)
• 24–36 hours (slow cooker)

Strain & Cool
Strain through fine mesh. Chill overnight.

A properly made broth will gel when cold — a sign of natural collagen extraction.

To Turn Broth into Soup:

Return broth to pot and add:

• Shredded beef
• Diced carrots and celery
• Fresh herbs
• Sea salt to taste

Simmer 20 minutes and serve warm.