Capsaicin Free Mushroom Beef Bone Broth
Rich, deeply savory, and built on a foundation of slow-roasted beef bones, this broth is the kind of thing that makes your whole kitchen smell incredible for hours. Dried shiitake mushrooms bring an earthy, umami depth that sets it apart from a standard stock, while aromatics like fresh thyme, rosemary, and ginger layer in warmth without any heat. For anyone avoiding capsaicin, store-bought broths and bouillons can be a minefield ā many sneak in chili extract, paprika, or spice blends that aren't always obvious on the label. Making it from scratch means you control every single ingredient, and this recipe keeps things beautifully straightforward. A splash of apple cider vinegar helps draw collagen and minerals from the bones during the long simmer, giving the finished broth that silky, lip-coating body you want. Ground turmeric adds a gorgeous amber hue and a subtle earthiness that complements the mushrooms without tipping into spice territory. The result is a versatile, nourishing base you can sip straight from a mug, use for soups, or stir into grains ā completely on your terms.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!