Eosinophilic Esophagitis Friendly Homemade Beef Bone Broth

Rich, deeply savory, and made entirely from whole ingredients you can see and control, this bone broth is a staple worth having on hand. For anyone managing eosinophilic esophagitis, store-bought broths and stocks can be a minefield of hidden additives, natural flavors, and trigger ingredients — making a homemade version like this one genuinely valuable. The process starts with roasting beef bones until deeply browned, which builds that signature amber color and complex flavor before a single drop of water goes in. Carrots, celery, onion, garlic, and fresh herbs do all the heavy lifting in the flavor department, keeping the ingredient list clean and recognizable from start to finish. A long, slow simmer — anywhere from ten to twelve hours — draws collagen and minerals from the bones, resulting in a broth that's nourishing and easy on the digestive system. Apple cider vinegar helps pull nutrients from the bones during cooking, and the final step of skimming the fat gives you a clean, clear result you can sip straight or use as a gentle base for soups and soft-cooked dishes. Make a big batch, freeze it in portions, and you'll always have a safe, soothing option ready to go.

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