Walnut Free Beef Bone Broth
Rich, deeply savory, and built entirely from whole ingredients, this bone broth is the kind of kitchen project that rewards patience in the most satisfying way. Roasting the bones first at high heat develops a dark, caramelized depth that you simply cannot get from a carton on a grocery shelf. The apple cider vinegar soak before simmering is a smart step that helps pull collagen and minerals out of the bones, which is exactly why a well-made broth turns into a firm, jiggly gel once it chills — that's your sign it worked. Aromatics like fresh ginger, turmeric, thyme, and parsley layer in warmth and brightness without overpowering the beefy backbone of the broth. For anyone navigating tree nut sensitivities, this recipe is naturally free of that concern — every ingredient here is a straightforward whole food with no hidden surprises. 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 something genuinely nourishing on hand. Once you've made a batch this good, it's hard to go back to anything store-bought.
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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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