Turmeric Free Slow Cooker Bone Broth
Rich, deeply savory, and built for long, slow cooking, this bone broth starts with oven-roasted beef bones that develop a gorgeous caramelized crust before ever hitting the slow cooker. That roasting step is what separates a truly complex broth from a pale, watery one — it coaxes out deep umami flavor that carries through every hour of the cook. Apple cider vinegar draws minerals from the bones, while carrots, celery, onion, garlic, and fresh thyme build a fragrant, well-rounded base that smells absolutely incredible as it simmers away overnight. Many store-bought broths and seasoning blends sneak in turmeric for color or wellness marketing, making label-reading a constant chore — here, every ingredient is straightforward and easy to verify. After 20 to 24 hours on low, you'll strain out the solids and be left with a broth that gels firmly in the fridge, a sign of serious collagen extraction and real depth. Use it as a sipping broth, a base for soups and stews, or a secret weapon for braising — it freezes beautifully and makes everything it touches taste better.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 3 lb mixed beef bones (knuckles, marrow bones, and/or oxtail)
- 2 tbsp apple cider vinegar
- 2 medium carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 1 medium yellow onion, quartered
- 6 cloves garlic, smashed
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp whole black peppercorns
- 4 sprigs fresh thyme
- 1 tsp salt
- 10–12 cups cold water (enough to cover bones by 1 inch)
Instructions
- 1
Heat the oven to 425°F (220°C). Arrange the bones in a single layer on a rimmed baking sheet and roast for 25–30 minutes, until deeply browned on the surface.
- 2
Transfer the roasted bones to a 6-quart or larger slow cooker. Add the carrots, celery, onion, garlic, tomato paste, bay leaves, peppercorns, thyme, salt, and apple cider vinegar.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!