Beef Bone Broth With Black Pepper and Thyme

This rich, nourishing broth can be made on the stovetop or in a slow cooker.

A dash of red wine, in place of the typical vinegar, gives this bone broth a deeper flavor. Jennifer McGruther

Roasting the bones in advance gives a deep, rich flavor to this homemade beef bone broth. I recommend ditching the apple cider vinegar you find in most recipes and using red wine instead. The wine provides the necessary acidity that vinegar offers but with a greater depth of flavor. Black peppercorns, bay leaves, and thyme round out the broth for something both nourishing and delicious.

After roasting the bones, this bone broth can be prepared on the stovetop or in a slow cooker (see recipe note).