Artificial Food Coloring Free Beef Bone Broth
Rich, slow-simmered bone broth is one of those kitchen projects that rewards patience in the most satisfying way — a deeply amber, collagen-packed liquid that gels beautifully in the fridge and makes everything it touches taste better. Every ingredient here is exactly what it looks like: beef bones, fresh vegetables, herbs, and a splash of apple cider vinegar to help pull minerals from the bones during that long, gentle simmer. There are no dyes, no flavor packets, no store-bought shortcuts with mystery additives — just real food cooked low and slow for up to twelve hours until the broth turns a gorgeous, natural amber-brown. That color comes entirely from roasting the bones at high heat until deeply browned and from the turmeric and vegetables, not from anything artificial. For anyone navigating synthetic dye sensitivities, homemade broth is a genuine win because commercial broths and bouillons can hide colorants and "natural flavors" that aren't always as clean as they sound. The apple cider vinegar, fresh ginger, and ground turmeric give this version a subtle warmth and complexity that makes it worth every hour on the stove. Freeze it in one- or two-cup portions and you'll have a clean, wholesome base ready to go for soups, braises, or just a restorative mug on a cold afternoon.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 4 lb beef bones (knuckles, marrow bones, and/or oxtail)
- 2 tbsp apple cider vinegar
- 3 medium carrots, cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 1 medium yellow onion, quartered
- 6 cloves garlic, smashed
- 2 bay leaves
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
- 1 tbsp fresh ginger, thinly sliced
- 1 tsp ground turmeric
- 1 tsp salt, plus more to taste
- 12 cups cold water, or enough to cover bones by 2 inches
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the beef bones in a single layer on a large rimmed baking sheet or roasting pan. Roast for 25–30 minutes, turning once halfway through, until the bones are deeply browned on the cut surfaces.
- 2
Transfer the roasted bones to a large stockpot (12-quart or larger). Pour off and discard any rendered fat from the roasting pan, then add 1–2 cups of the cold water to the hot pan and scrape up the browned bits with a wooden spoon. Pour this liquid into the stockpot.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!