Barley Free Mushroom Beef Bone Broth
Rich, deeply savory, and built on a long slow simmer, this mushroom-forward bone broth is the kind of thing that makes your whole kitchen smell incredible for hours. Roasting the beef bones first until they're deeply browned is the secret to that gorgeous amber color and the complex, meaty depth you just can't get from a store-bought carton. Dried shiitake mushrooms bring an earthy umami backbone that layers beautifully with the aromatics ā fresh thyme, rosemary, ginger, and turmeric all pulling their weight without a single grain in sight. For anyone navigating a barley-free lifestyle, packaged broths and stocks can be a minefield of hidden grains and ambiguous "natural flavors," so making your own from scratch puts you fully in control of every ingredient. The apple cider vinegar helps draw minerals from the bones during the long cook, and the result is a broth that's as nourishing as it is flavorful. Use it as a base for soups, braise meats in it, sip it straight from a mug ā it's endlessly versatile and keeps well in the fridge once you skim that satisfying layer of solidified fat off the top.
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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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