Legume Free Mushroom Beef Bone Broth
Rich, deeply savory, and built on nothing but 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 dark, complex flavor base ā it's a step worth not skipping. Dried shiitake mushrooms bring an earthy, umami depth that layers beautifully with the aromatics, while apple cider vinegar helps coax every bit of goodness out of the bones during the long, slow simmer. Fresh thyme, rosemary, parsley, turmeric, and ginger round things out with warmth and brightness that make this feel like more than just a basic stock. For anyone navigating legume-free eating, store-bought broths can be a minefield of additives and ambiguous "natural flavors" ā making your own means you know exactly what's in the pot. The 10-to-12-hour simmer is low-effort in the best way: set it on the lowest flame and let time do the work. Sip it straight from a mug, use it as a base for soups and braises, or freeze it in portions to have on hand whenever you need a clean, nourishing foundation.
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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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