Peanut Free Homemade Beef Bone Broth
Rich, slow-simmered bone broth is one of those kitchen projects that rewards patience in the most satisfying way ā your whole home fills with a deep, savory aroma that store-bought cartons simply cannot replicate. This version starts with roasted beef bones, which get caramelized in a hot oven before ever hitting the pot, building a flavor foundation that's genuinely complex and deeply nourishing. A splash of apple cider vinegar helps draw minerals from the bones during the long simmer, while carrots, celery, onion, garlic, and a bundle of fresh herbs round everything out beautifully. The result after 10 to 12 hours is a gorgeous amber broth that gels when chilled ā a sign you've done everything right. For anyone navigating nut allergies, this recipe is refreshingly straightforward: every ingredient is whole and easy to verify, with no sauces, seasonings, or packaged shortcuts that might carry hidden cross-contact risks. Use it as a base for soups and stews, sip it warm from a mug, or freeze it in portions so you always have something nourishing on hand.
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Learn more āIngredients
8 servings
- 3 lb beef bones (knuckles, marrow bones, or oxtail, or a mix)
- 1 tbsp apple cider vinegar
- 2 medium carrots, cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
- 1 medium yellow onion, quartered
- 4 cloves garlic, smashed
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 4 sprigs fresh parsley
- 2 bay leaves
- 1 tsp fine sea salt, plus more to taste
- 12 cups cold water, or enough to cover bones by 2 inches
Instructions
- 1
Heat the oven to 425Ā°F (220Ā°C). Arrange the beef bones in a single layer in a large roasting pan and roast for 25ā30 minutes, until deeply browned on the exposed surfaces.
- 2
Transfer the roasted bones to a large stockpot (12-quart or larger). Pour off and discard any excess fat from the roasting pan, then add 1ā2 cups of the cold water to the pan and scrape up the browned bits with a wooden spoon. Pour this liquid into the stockpot.
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