Shellfish Free Homemade Beef Bone Broth

Rich, deeply savory, and made entirely from beef bones and fresh aromatics, this is the kind of broth that transforms everything it touches — from soups and stews to simple sipping straight from a mug. The process starts with roasting the bones at high heat until they're deeply browned, which is the secret to that gorgeous amber color and complex, meaty depth you just can't get from a carton. A splash of apple cider vinegar goes into the pot along with carrots, celery, onion, garlic, and a bundle of fresh herbs, drawing out every bit of collagen and mineral goodness over a long, lazy simmer. Store-bought broths can be a minefield of hidden additives and ambiguous sourcing, but when you make it yourself, you know exactly what's in the pot — and what isn't. After 10 to 12 hours on the lowest possible heat, the result is a silky, full-bodied liquid that gels beautifully once chilled, a sign you've done everything right. It keeps in the fridge for up to five days or in the freezer for up to three months, so a single batch pays off all week long.

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