Low FODMAP Beef Stock (Bone Broth)
Beef bones are roasted with carrots and then simmered with vegetables in the this Low FODMAP Beef Broth or Stock recipe.
Servings 8 cups
Ingredients
- about 3 pounds beef soup bones
- 2 carrots, scrubbed and cut into 1" pieces
- 1/2 cup water
- 1 rib celery, scrubbed and cut into 1" pieces (or just the leaves if you are sensitive)
- 1 bunch green onions, green parts only
- 8 sprigs fresh parsley
- 3 bay leaves
- 1 tablespoon vinegar
- 1/2 teaspoon dried thyme
- 1/4 teaspoon whole peppercorns
- 10 cups water
Instructions
- Preheat oven to 450 degrees F.
- Combine bones and carrots in a large roasting pan. Bake, uncovered, for 30 minutes, turning bones and carrots over occasionally.
- Using tongs, transfer bones and carrots to a large stock pot. Drain the fat from the roasting pan and discard. Pour the 1/2 cup water into the roasting pan and scrape up the browned bits using a wooden spoon. Pour this into the stock pot as well.
- Add remaining ingredients to the stock pot, making sure there is enough water to cover the bones. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 4 to 5 hours or even longer if desired, adding more water if needed to keep the bones covered.
- Strain the broth through a fine-mesh sieve or a colander lined with cheesecloth. Cool broth and transfer to the refrigerator. Let chill overnight and then skim the solid fat off the top. Broth is now ready to freeze or use in your favorite recipes.