Wheat 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 solid in the fridge and fills your home with an incredible savory aroma for hours. Every ingredient here is naturally free from wheat and gluten, so there's no label-scanning or substitution stress involved. The process starts with roasting the bones at high heat to develop serious flavor before anything hits the pot, and that step alone makes a noticeable difference in the final depth of the broth. Apple cider vinegar gets added early and the pot rests before simmering, which helps pull minerals and collagen out of the knuckles, marrow bones, and oxtail. Carrots, celery, onion, garlic, fresh thyme, parsley, ginger, and turmeric round out the flavor without muddying it — just clean, layered savoriness that commercial broths rarely come close to matching. The long, gentle simmer does all the heavy lifting, and the payoff is a broth you can sip straight from a mug, use as a base for soups and stews, or freeze in portions so you always have something genuinely nourishing 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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