Mushroom 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. Roasting the beef bones first builds a serious depth of flavor before they ever hit the pot, and the long, lazy simmer — anywhere from eight to twenty-four hours — coaxes out all that collagen until the finished broth gels beautifully when chilled. Fresh turmeric root and ginger give it a warm, earthy brightness that sets it apart from anything you'd find in a carton at the store. Apple cider vinegar does quiet but important work here, helping draw minerals out of the bones during that initial soak before the heat goes on. Carrots, celery, onion, garlic, and a generous bundle of fresh herbs round everything out into something that tastes genuinely nourishing rather than flat or one-dimensional. For anyone navigating a sensitivity to fungi, this broth is completely free of mushrooms or mushroom-derived ingredients — no umami shortcuts, just honest aromatics and good bones doing all the heavy lifting. Use it as a base for soups, sip it straight from a mug, or freeze it in portions so you always have something this good on hand.

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