Carrageenan Free Turmeric Beef Bone Broth
Rich, deeply savory, and glowing with golden color, this slow-simmered bone broth is the kind of thing that makes your whole kitchen smell incredible for hours. Many store-bought broths and cartons sneak in additives and thickeners — including carrageenan, a seaweed-derived stabilizer used to improve texture — so making your own from scratch is genuinely the cleanest route. Every ingredient here is whole and recognizable: roasted beef bones, fresh aromatics, turmeric, ginger, and a splash of apple cider vinegar to help pull minerals from the bones during the long simmer. Roasting the bones first is the move that takes this from good to extraordinary, building a deep, caramelized base flavor before a single drop of water hits the pot. The turmeric and ginger add warmth and a subtle earthiness that plays beautifully against the richness of the marrow, while the herbs keep everything bright and fragrant. After 8 to 12 hours of lazy simmering, you end up with a broth that gels when chilled — a sign of serious collagen extraction and the mark of a truly nourishing batch. Sip it straight from a mug, use it as a base for soups and braises, or freeze it in portions so you always have something wholesome on hand.
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
- 4 lb beef bones (knuckles, marrow bones, or a mix), cut into 2–3-inch pieces
- 2 tbsp apple cider vinegar
- 3 medium carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 1 medium yellow onion, quartered
- 6 cloves garlic, smashed
- 2-inch piece fresh turmeric root, thinly sliced (or 2 tsp ground turmeric)
- 2-inch piece fresh ginger, thinly sliced
- 4 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 1 small bunch fresh parsley (stems and leaves)
- 2 bay leaves
- 1 tsp sea salt, plus more to taste
- 10–12 cups cold water, or enough to cover bones by 2 inches
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the beef bones in a single layer on a rimmed baking sheet and roast for 30–35 minutes, until deeply browned on the surface.
- 2
Transfer the roasted bones to a large stockpot (8-quart or larger). Pour off and discard any rendered fat from the baking sheet, then add 1 cup of the cold water to the hot baking sheet and scrape up any browned bits with a wooden spoon; pour this liquid into the pot.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!