Low Sugar Mushroom Beef Bone Broth
Rich, deeply savory, and built entirely from whole ingredients, this bone broth is the kind of thing that makes your kitchen smell incredible for hours. Roasting the beef bones first coaxes out a deep, caramelized flavor that sets the foundation, while dried shiitake mushrooms add an earthy, umami-forward depth you simply can't get from a store-bought carton. Apple cider vinegar helps draw minerals from the bones during the long simmer, and fresh ginger with turmeric give the finished broth a subtle warmth that feels nourishing without being overpowering. Every single ingredient here is naturally free of added sugar ā no hidden sweeteners, no flavor enhancers, just bones, vegetables, herbs, and water doing exactly what they're supposed to do. That's a real concern with packaged broths, which often sneak in sugar or glucose syrup to round out the flavor. After 10 to 12 hours of gentle simmering, you're left with a glossy, amber liquid that's genuinely satisfying on its own or as the base for soups, braises, and sauces. Make a big batch, portion it into containers, and you'll have a clean, wholesome staple ready to pull from the fridge all week long.
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Learn more āIngredients
8 servings
- 4 lb beef bones (knuckle, marrow, or neck bones)
- 1 oz dried shiitake mushrooms
- 2 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 tbsp apple cider vinegar
- 4 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 4 sprigs fresh parsley
- 2 bay leaves
- 1 tsp ground turmeric
- 1 tsp fresh ginger, grated
- 1 tsp salt, plus more to taste
- 12 cups cold water, plus more as needed
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°C). Arrange the beef bones in a single layer in a large roasting pan and roast for 30ā35 minutes, until deeply browned on the surface.
- 2
Transfer the roasted bones to a 12-quart (or larger) stockpot. Pour off and discard any excess fat from the roasting pan, then add 1 cup 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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