Almond Free Mushroom Beef Bone Broth
Rich, deeply savory, and built on a foundation of slow-simmered beef bones, this broth is the kind of thing that makes your whole kitchen smell incredible for hours. Roasting the bones first at high heat develops a gorgeous caramelized depth before they ever hit the pot, and the dried shiitake mushrooms layer in an earthy, umami richness that sets this apart from a basic stock. Fresh herbs, ginger, turmeric, and a splash of apple cider vinegar round everything out into something that tastes genuinely nourishing rather than flat or one-dimensional. Tree nut allergies can make store-bought broths and wellness drinks a gamble, since shared facilities and vague labeling are everywhere ā making your own from scratch with whole, recognizable ingredients completely sidesteps that concern. The long, gentle simmer does most of the work for you, and the finished broth strains out beautifully into a clear, amber liquid ready to sip straight from a mug or use as the base for soups, stews, and grains. Once chilled, skimming the fat cap off the top is easy, and the broth stores well in the fridge or freezer so your effort pays off 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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