Mushroom 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 firm in the fridge and melts into pure silk when reheated. Many store-bought broths and powdered bases sneak in mushroom extract or fungal-derived flavor enhancers to boost umami, which makes label-reading a constant chore. This version keeps things completely clean, building its savory depth the old-fashioned way: roasted beef bones, aromatic vegetables, fresh herbs, ginger, and a splash of apple cider vinegar that coaxes minerals and collagen out of every knuckle and marrow bone. The long, gentle simmer — anywhere from ten to twelve hours — is what transforms a pot of simple ingredients into something genuinely extraordinary. Turmeric adds a warm, earthy note and a gorgeous golden hue without relying on any fungi-based shortcuts. Once chilled, that satisfying wobble tells you the collagen extraction worked exactly as it should. Sip it straight from a mug, use it as a base for soups and braises, or freeze it in small portions so you always have a safe, flavorful foundation ready to go.
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!