Hydrating Ginger-Infused Bone Broth
A savory, mineral-rich broth simmered with fresh ginger and root vegetables. This American-inspired Whole30 recipe (anti-inflammatory), ready in about 750 minutes, pairs beef bones, carrots, celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 8, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 pounds beef bones
- 3 medium carrots
- 4 celery stalks
- 1 large onion
- 1-inch piece ginger
- 1 tablespoon sea salt
- 8 cups water
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Equipment for this recipe
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Instructions
- Step 1: Place 2 pounds beef bones in a large stockpot and cover with 8 cups cold water. Bring to a gentle simmer over medium-low heat, skimming off any foam that rises to the surface for 5 minutes.
- Step 2: Add 3 medium chopped carrots, 4 chopped celery stalks, 1 chopped onion, and 1-inch peeled ginger slices. Reduce heat to low and simmer uncovered for 18 hours, skimming occasionally until the broth is rich and golden.
- Step 3: Strain through a fine-mesh sieve into a bowl, discarding solids. Return broth to the pot, add 1 tablespoon sea salt, and simmer uncovered for 15 minutes until flavors meld. Cool completely before refrigerating.
