Xanthan Gum 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 firmly in the fridge and fills your whole kitchen with an incredible savory aroma. Many store-bought broths and stocks sneak in thickeners or stabilizers to mimic that silky body, which can be a real problem if you're avoiding xanthan gum. This recipe achieves its luxurious texture the old-fashioned way: roasting the bones until deeply browned, then simmering them low and slow for up to twelve hours so the collagen releases naturally. A splash of apple cider vinegar in the pot helps draw minerals from the bones, while carrots, celery, onion, garlic, ginger, and turmeric build a complex, warming flavor that goes far beyond anything in a carton. The long simmer is mostly hands-off — just an occasional check to keep the water level up and skim any foam in the early stages. Once chilled, that firm gel is your proof that the broth is genuinely nourishing and completely clean, with nothing added that shouldn't be there. Use it as a base for soups and stews, sip it straight from a mug, or freeze it in small portions so you always have a batch ready to go.
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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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