Pecan Free Beef Bone Broth

Total time12 hr 50 min

Prep time20 min

Cook time30 min

5.0

(5)

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 firmly in the fridge and transforms everything it touches. This version starts by roasting the bones at high heat until they're beautifully browned, which builds a savory depth that no store-bought carton can match. Carrots, celery, onion, garlic, fresh thyme, parsley, ginger, and a touch of turmeric layer in warmth and complexity, while apple cider vinegar works quietly during a 30-minute soak to help draw minerals from the bones before the long simmer even begins. The whole pot then cooks low and slow for up to 12 hours, filling your kitchen with an aroma that feels genuinely restorative. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress — just clean, wholesome cooking from start to finish. Once chilled and skimmed, you'll have a glossy, golden broth ready to sip from a mug, use as a soup base, or freeze in portions for months of easy weeknight cooking.

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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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