This recipe for Beef Stock is pretty much the same as for my chicken stock, you just have to substitute the type of bones you’re using. Unlike with chickens, however, you can usually just buy a package of soup and/or marrow bones to use at your local grocery store. Since you’re starting out with raw bones, you need to roast them for a few minutes, which helps to enrich the flavor of the beef and vegetables used to make the stock.
As it takes a long time for the flavors to fully develop, it takes a full 18-24 hours to cook a good stock, therefore I do not recommend skimping on time and for the sake of safety, I use a slow cooker, as I’m slightly more comfortable with that than leaving it on my stove top overnight.
Low FODMAP Beef Stock
- 3 lbs Beef Soup and/or Marrow Bones
- 1 dozen baby carrots
- 2 ribs celery cut into 2” pieces
- 5-6 sprigs fresh parsley
- 5-6 pints filtered water
- Olive oil
- 1 teaspoon Salt
- 1/2 tablespoon peppercorns (omit for LH)
Pre-heat oven to 400 degrees. Preheat slow cooker on low. Place cut celery and carrots on a cookie sheet and brush lightly with oil. Place on bottom rack of over and roast for 10-15 minutes, until lightly browned. Add to crock pot.
Place bones on your cookie sheet and place on bottom rack of oven for 10-15 minutes. Turn and cook an additional 10 minutes. Add to crock pot along with any remaining ingredients.
Fill the crock pot to the top with filtered water. Cook for 18-24 hours. Once finished, allow it to cool to a safe handling temperature. Remove any large solids and discard. Pour the stock into a pitcher or spouted bowl through a strainer to catch all remaining solids and discard. Refrigerate the liquid until the fat on top forms a solid and remove with a spoon. Divide the remaining broth into mason jars or other storage containers. If freezing, be sure to leave at least two inches at the top of each container, as liquids expand as they freeze.
Stock will keep around 4 days if refrigerated to several months if frozen. You can add other spices and herbs to flavor the broth if you choose, however I opt not to add any other flavors to mine, as I use stock in a wide variety of recipes and prefer to choose my spices depending on the dish I am making.
Makes: 5-6 pints
Prep time: 45 mins
Cook time: 18-24 hours
Looking for more low FODMAP recipes? Look here.