Macadamia Free Mushroom Beef Bone Broth
Rich, deeply savory, and built on a foundation of slow-simmered roasted 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 fresh herbs, turmeric, and ginger layer in warmth and complexity. The apple cider vinegar is a quiet workhorse here ā it helps draw collagen and minerals out of the bones over that long, gentle simmer, giving the finished broth its glossy, full-bodied texture. Every ingredient in this pot is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved. Store-bought broths can be a gamble when it comes to unexpected additives or shared production lines, but making it from scratch puts you completely in control. After straining and chilling, you'll have a gorgeous amber liquid ready to sip from a mug, use as a soup base, or stir into grains 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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