Whole 30 Beef Bone Broth
Rich, deeply savory, and built entirely from whole, unprocessed ingredients, this bone broth is the kind of kitchen project that rewards patience in a big way. Roasting the bones first at high heat until they're deeply browned is the move that sets this apart from a pale, watery stock — it builds a complex, meaty backbone before the pot even hits the stove. Apple cider vinegar gets added early and the pot rests before simmering, giving the acid time to pull minerals and collagen out of the bones, which is exactly why a properly made batch gels firm in the fridge. Carrots, celery, onion, garlic, fresh thyme, parsley, ginger, and turmeric round out the flavor with warmth and depth — every single ingredient is clean and compliant without any workarounds needed. The long, low simmer of 10 to 12 hours is what transforms everything into that gorgeous amber liquid with a rich, lingering aroma that fills the whole kitchen. Store-bought broths often sneak in additives, natural flavors, or sweeteners that make label-reading a chore, so making your own means you know exactly what's in every cup. Freeze it in small portions and you'll have a nourishing, versatile base ready to go for soups, braises, or just sipping straight from a mug.
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!