Soy 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 deep, caramelized flavor that sets the foundation, while dried shiitake mushrooms layer in an earthy, almost umami-forward complexity you won't find in anything from a carton. Apple cider vinegar helps draw minerals from the bones during the long simmer, and fresh herbs like thyme, rosemary, and parsley keep the flavor bright rather than muddy. Turmeric and grated ginger round everything out with a subtle warmth that makes each sip feel genuinely nourishing. Store-bought broths and bouillons are notorious for sneaking in soy-derived additives and flavor enhancers, so making your own from scratch is the cleanest way to know exactly what's in the pot. After 10 to 12 hours of gentle simmering, you're left with a gorgeous amber liquid that gels when chilled ā a sign of all that collagen doing its thing. Ladle it into jars, freeze what you won't use right away, and you'll have a deeply flavorful base ready for soups, braises, or just drinking straight from a mug.
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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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