Legume Free Beef Bone Broth

Total time12 hr 50 min

Prep time20 min

Cook time30 min

5.0

(5)

Rich, deeply savory, and built on nothing but bones, vegetables, and time, this is the kind of broth that makes everything it touches taste better. The ingredient list is completely free of legumes — no lentils, no beans, no pea protein hiding in a store-bought carton — so it works beautifully as a base or a sip-straight-from-a-mug option for anyone navigating that restriction. Roasting the bones first at high heat is the move that sets this recipe apart, coaxing out deep, caramelized flavor before the long simmer even begins. Apple cider vinegar gets added early and the pot rests before heating, which helps pull collagen and minerals from the bones into the liquid over those 10 to 12 hours of gentle bubbling. Fresh ginger, turmeric, thyme, and parsley round out the aromatics, giving the finished broth a warmth and complexity that goes well beyond basic. When it gels in the fridge overnight, that's your sign the collagen extraction worked — you've made something genuinely nourishing. Use it to braise, to cook grains, to build soups, or just to sip on a cold afternoon when you need something grounding.

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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.

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