Nutmeg 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 thyme, rosemary, and parsley layer in herbal complexity without relying on any warming spices that might cause concern. A splash of apple cider vinegar helps draw minerals and collagen from the bones over the long simmer, giving the finished broth that silky, lip-coating texture you just can't get from a carton. Turmeric and fresh ginger add a gentle brightness that keeps things interesting without overpowering the beefy backbone. The process is mostly hands-off ā roast the bones, build the pot, and let time do the work over 10 to 12 hours. What you end up with is a gorgeous amber broth that's perfect for sipping straight, using as a base for soups and stews, or deglazing a pan for an instant flavor upgrade. Store-bought broths often sneak in spice blends with hard-to-verify ingredients, so making your own from a clean, clearly labeled ingredient list is always the smarter move.
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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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