MSG 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, gelatin-rich liquid that makes everything it touches taste better. Store-bought broths and bouillons are notorious for sneaking in glutamates and flavor enhancers, so making your own from scratch is the only way to be truly confident in what's in your cup or pot. This recipe keeps things completely clean, relying on roasted beef bones, fresh aromatics like thyme, parsley, ginger, and garlic, and a splash of apple cider vinegar to coax every bit of mineral goodness out of the bones. Roasting the bones first at high heat builds that deep, savory color and complexity before a single drop of water is added — no shortcuts, no additives needed. The long, gentle simmer of 10 to 12 hours is what transforms simple ingredients into something genuinely nourishing, and the turmeric adds a warm, earthy note alongside the classic vegetable base. When your finished broth gels firmly in the fridge, that's the collagen doing its thing — a sign you've done everything right. Use it as a base for soups and stews, sip it straight from a mug, or freeze it in small portions so you always have a clean, flavor-packed option on hand.
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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.
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