Yeast 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 beautifully in the fridge and fills your home with an incredible savory aroma for hours. For anyone avoiding yeast, store-bought broths and bouillons can be a minefield, since many commercial versions sneak in yeast extract as a flavor booster. This recipe keeps everything clean and straightforward: roasted beef bones, fresh vegetables, aromatics like ginger and turmeric, and a splash of apple cider vinegar that gently draws minerals out of the bones during the long simmer. Roasting the bones first at high heat is the move that builds that deep, complex flavor before a single drop of water hits the pot — don't skip it. The 10-to-12-hour simmer sounds intimidating, but it's almost entirely hands-off, and the result is something no carton from the grocery store can match. Once chilled, a properly made batch will set up like loose jello, which is exactly what you want — it means the collagen extraction worked. Freeze it in small portions and you'll have a versatile, wholesome base ready to go for soups, braises, or just a warming mug on a cold afternoon.
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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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