AIP Friendly Mushroom Beef Bone Broth

Rich, deeply savory, and built entirely from whole, unprocessed ingredients, this bone broth is the kind of recipe that rewards patience in the most satisfying way. Roasting the beef bones first coaxes out a deep, caramelized flavor that store-bought broth simply cannot replicate, and the long, slow simmer — anywhere from ten to twelve hours — pulls every bit of goodness out of the marrow and connective tissue. Dried shiitake mushrooms add an earthy, umami depth that makes the finished broth taste remarkably complex, while fresh thyme, rosemary, parsley, and bay leaves layer in herbal warmth without any nightshades or grains in sight. A splash of apple cider vinegar goes into the pot early on, a classic technique that helps draw minerals from the bones into the liquid. Ground turmeric and fresh ginger round out the flavor profile and keep everything firmly within autoimmune protocol guidelines — no off-limits spices, no sneaky additives. The finished broth strains out to a gorgeous amber color that looks as good as it tastes, and it makes eight generous servings you can sip straight from a mug, use as a cooking base, or freeze for later. This is the kind of foundational recipe worth making on a slow weekend and keeping on hand all week long.

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