Lactose Free Mushroom Beef Bone Broth
Rich, deeply savory, and built entirely from 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 until they're deeply browned is the move that unlocks that complex, almost caramelized depth you just can't get from a carton on the grocery store shelf. Dried shiitake mushrooms add a layer of umami that plays beautifully against the collagen-rich bones, while turmeric and fresh ginger give the finished broth a subtle warmth that feels genuinely nourishing. Apple cider vinegar goes in early to help draw minerals from the bones during the long, slow simmer ā a small step that makes a real difference. Because every single ingredient here is naturally free of dairy, there's nothing to swap or second-guess; it's just clean, wholesome cooking from start to finish. After straining and chilling overnight, you'll have a gorgeous amber broth ready to sip straight from a mug, use as a base for soups, or stir into 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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