Soup Bones

Perfect for that stew you have been wanting to make!

Slow cooked is best for these, as it brings out the collagen and extra nutrients from the bones with a little bit of meat. Cooking these low and slow also lets the meat fall off the bones.

Beef Stew

3-4 pounds soup bones 

3 T apple cider vinegar 

3 stalks of celery

3 carrots, chopped

1 onion, chopped

3 cloves garlic, minced 

1 t sea salt

1 t peppercorns

2 bay leaves

2 t thyme

2 t parsley

18-20 c cold water (enough to cover all the bones)

Combine all into a crockpot and cook on low for 12-24 hours. 

3-4 hours before wanting to eat the soup, shred the meat (should be falling off the bones)

Add 2-3 diced potatoes and 4-5 carrots cut thick. 

Cook on low for another 3-6 hours and serve hot. 

76 Cattle Co.’s premium beef is locally raised on our family farm in Nebraska. Our expertly dry-aged beef is USDA-inspected before it reaches your family’s table, guaranteeing nourishing meals you can depend on.

Package size varies from 1-3 pounds.