Gut Friendly Turmeric Beef Bone Broth
Slow-simmered bone broth is one of those deeply nourishing projects that rewards patience, and this version layers in fresh turmeric and ginger to give every cup a warm, golden depth that plain broth simply can't match. Roasting the bones first is the secret to that rich amber color and savory complexity — it's a step that makes a real difference. The apple cider vinegar soak before the heat goes on is a smart move, giving it time to help pull minerals from the bones before the long simmer begins. Aromatics like rosemary, thyme, parsley, and bay leaves build a broth that smells incredible and tastes even better. After 8 to 24 hours on the lowest possible heat, the finished broth gels when chilled — that jiggly, collagen-rich texture is exactly what you're after for gut support. Straining, chilling, and skimming the fat layer at the end gives you a clean, clear liquid that's ready to sip straight from a mug or use as a deeply flavorful base for soups and grains. It takes some time, but the hands-on effort is minimal, and the payoff is a freezer stocked with something genuinely restorative.
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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.
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