There’s nothing quite like a warm cup of homemade bone broth to get you through the chilly fall and winter months. It’s cozy, comforting, and packed with incredible health benefits that make it a must-have staple in your kitchen this season.
Bone broth is known for supporting gut health, immunity, joint strength, and glowing skin. It’s rich in collagen, minerals, and amino acids that help soothe inflammation and keep your body strong and nourished when temperatures drop. Plus, it’s incredibly versatile — you can sip it straight from a mug, use it as the base for soups or stews, or even cook your rice and grains in it for an extra boost of nutrients and flavor.
Here’s Frieda’s favorite recipe for a rich, nourishing broth that’s both simple and full of depth:
Ingredients
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Beef knee and neck bones
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Marrow bones
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(Optional) Roast the bones beforehand for extra richness
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(Optional) Roast veggies for deeper flavor
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Onions
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Celery
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Carrots
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Garlic
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Bay leaf
- Black Pepper
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(Optional) Star anise
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Fresh cracked ginger
Instructions
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Start by roasting your bones (and veggies, if desired) in the oven until golden brown — this step brings out an incredible richness and depth of flavor.
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Transfer everything into a large pot or Instant Pot.
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Add your onions, celery, carrots, garlic, bay leaf, star anise, black pepper, and ginger.
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Cover completely with water.
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If using a large pot: Bring to a gentle boil, then lower to a simmer and cook on low for 8–12 hours (or up to 24 for a richer broth).
If using an Instant Pot (like Frieda did): Cook on high pressure for about 2–3 hours, then let the pressure release naturally. -
Once done, strain the broth and let it cool.
You can store your bone broth in jars in the fridge for up to a week, or freeze portions to have on hand whenever you need a cozy boost.