Tree Nut Free Mushroom Beef Bone Broth
Rich, deeply savory, and built on a foundation of slow-simmered beef bones, this broth is the kind of thing that makes your whole kitchen smell incredible for hours. Roasting the bones first at high heat develops that gorgeous dark color and complex, meaty depth you just can't get from a store-bought carton. Dried shiitake mushrooms bring an earthy umami layer that takes the flavor somewhere truly special, while apple cider vinegar helps draw minerals and collagen out of the bones during the long simmer. Fresh thyme, rosemary, parsley, ginger, and turmeric round everything out with warmth and brightness that keeps each sip from feeling one-dimensional. Every ingredient here is straightforward and naturally free from tree nuts ā no label-scanning required, no hidden surprises. The process is mostly hands-off once you get the pot going, and the payoff is a silky, amber broth you can sip straight from a mug, use as a base for soups and stews, or freeze in portions for whenever you need it.
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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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