Coconut Free Mushroom Beef Bone Broth
Rich, deeply savory, and built on nothing but honest whole ingredients, this bone broth is the kind of thing that makes your kitchen smell incredible for an entire day. Roasting the beef bones first coaxes out a deep, caramelized flavor that you simply cannot get from a carton on a grocery store shelf ā and dried shiitake mushrooms push the umami even further, giving the finished liquid a complexity that feels almost restaurant-worthy. Apple cider vinegar helps draw minerals and collagen from the bones during the long, slow simmer, so every cup is as nourishing as it is delicious. Fresh thyme, rosemary, parsley, turmeric, and ginger round out the flavor without any processed additives or hidden ingredients that could sneak in unwanted allergens. Many store-bought broths and stocks contain surprising additions, so making your own from scratch means you know exactly what went into the pot. The process is mostly hands-off ā a gentle simmer over low heat does all the heavy lifting while you go about your day. Strain it, chill it, skim the fat, and you have a gorgeous amber broth ready to sip straight from a mug or use as the backbone of soups, stews, and sauces 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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