Rye Free Mushroom Beef Bone Broth

Total time12 hr 50 min

Prep time20 min

Cook time12 hr

Rich, deeply savory, and built entirely from whole ingredients, this mushroom beef bone broth is the kind of thing that makes your kitchen smell incredible for hours. Roasting the bones first at high heat develops a gorgeous caramelized crust, and deglazing the pan means every last bit of that flavor ends up in the pot. Dried shiitake mushrooms add an earthy, umami depth that takes the broth well beyond a basic stock, while fresh thyme, rosemary, and parsley keep things bright and aromatic. A splash of apple cider vinegar helps draw minerals from the bones during the long simmer, and turmeric and ginger round out the flavor with a subtle warmth. For anyone navigating grain sensitivities, this broth is a genuinely safe and satisfying option — every ingredient is naturally free of rye and other grains, with no fillers or hidden additives to worry about. After 10 to 12 hours of gentle simmering, you're left with a glossy, amber broth that's perfect sipped straight from a mug, used as a base for soups and stews, or stirred into sauces for an instant upgrade.

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Ingredients

8 servings

4 lb beef bones (knuckle, marrow, or neck bones)
1 oz dried shiitake mushrooms
Aiva Products Dried Shiitake Mushroom Mushrooms Dried Shiitake - .5 Oz Giorgio Mushrooms, Dried Shiitake, Sliced 1 Oz Lucinda's Dried Shiitake Mushrooms FungusAmongUs Organic Dried Shiitake Mushrooms
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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 425°F (220°C). Arrange the beef bones in a single layer in a large roasting pan and roast for 30–35 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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