Paleo Bone Broth: For Gut Health

I’ve been drinking a lot of bone broth these days and have noticed a huge difference in my health. According to Dr. Mark Hyman, “Bone broth is a powerhouse superfood that’s known to improve everything from digestion and immunity to cellulite and join flexibility.” Pretty impressive, right?

Like ferments, bone broth is renowned for healing gut issues—specifically leaky gut. It’s also an abundant source of “collagen, calcium, phosphorous, glucosamine and essential amino acids, making it a potent defence against illness and inflammation.” Needless to say, if you want to strengthen your digestive system, think clearer, have more energy, decrease joint pain and manage your weight, my Paleo Bone Broth recipe is a must-try!

Before you get started, there are just a few things you should know…

5 Tips for Making Bone Broth:

  1. Use organic, grass-fed bones, as they are of the highest quality.
  2. Get to know your butcher. Make sure they source the best bones available.
  3. Opt for knuckles, joints, feet and marrow. These bones have the most cartilage—and cartilage contains the collagen your body craves.
  4. Don’t skip the apple cider vinegar. It draws the collagen out of the bones. 
  5. It takes about 48 hours to make a rich, delicious broth. Consider starting the process over the weekend. 

Bone broth is wonderfully comforting when simply sipped. But it can also be used as a base for soups, gravies and sauces. You can even replace water with bone broth to make grain and pasta dishes, like risotto. So go ahead and prepare a big batch to have on hand. You can always store leftovers in the freezer in ice cube trays. 

Paleo Bone Broth 

5 lbs. grassfed beef bones
1 onion or 1-2 leeks
6 garlic cloves
2 carrots, washed and chopped (no need to peel)
2 celery stalks, chopped
2 Tbsp. apple cider vinegar
1-2 dried bay leaves
2 tsp. salt

Slow cooker


  1. Place all the ingredients into a slow cooker and cover by 1 inch with water (about 12 cups).
  2. Cook for at least 8-10 hours on low (I like to cook mine for 48 hours on low).
  3. After it has cooled, the fat will float to the top and you can easily remove it with a slotted spoon. 
  4. Pour the broth through a strainer and discard the veggies.
  5. Taste the broth and add more salt if needed.
  6. The broth will keep in the fridge for 3 days or you can freeze it for up to 3 months.