Mustard 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 coaxes out a gorgeous depth of flavor before they ever hit the pot, and the dried shiitake mushrooms add an earthy, umami backbone that sets this broth apart from anything you'd find in a carton. Apple cider vinegar helps draw minerals from the bones during the long simmer, while turmeric and fresh ginger give the finished liquid a subtle warmth that feels almost medicinal in the best way. For anyone navigating mustard sensitivities, store-bought broths and bouillon products can be surprisingly risky ā seasoning blends and "natural flavors" on ingredient labels are notorious for hiding unexpected allergens. This recipe keeps everything completely transparent: fresh aromatics, herbs, vegetables, and bones, nothing more. After 10 to 12 hours of gentle simmering, you're left with a broth that's amber, glossy, and deeply nourishing ā perfect as a sipping broth, a soup base, or a flavor-boosting liquid for grains and braises. Make a big batch, portion it into containers, and you'll have a clean, safe staple ready to pull from the fridge or freezer 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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