Legume Free Homemade Beef Bone Broth

Rich, deeply savory, and made entirely from whole ingredients you can see and name, this slow-simmered bone broth is the kind of kitchen project that rewards patience in the best possible way. Roasting the bones first at high heat builds a caramelized depth that you simply cannot get from a carton, and the apple cider vinegar helps draw out every bit of goodness from the marrow and connective tissue over those long, gentle hours on the stove. Carrots, celery, onion, garlic, and a handful of fresh herbs round out the flavor without a single legume in sight — no lentils, no beans, no pea protein hiding in the ingredient list. That makes this an ideal base for soups, braises, sauces, or just a warming mug on a cold afternoon when store-bought options so often sneak in unexpected additives. The finished broth turns a gorgeous amber and gels beautifully once chilled, which is your sign that the collagen extracted properly. It keeps in the fridge for up to five days or in the freezer for up to three months, so one big batch goes a long way toward stocking a clean, legume-free kitchen.

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