Diet Type: Dairy free, Egg free, Gluten free, Grain free, Phase 1 Restricted, Phase 1 Semi Restricted, Phase 2 Reduce and Repair
Cooking Time: 24 hours
Prep: 5 mins
Cook: 24 hrs
Yields: 2 Litres (8 cups)
Homemade beef stock is glorious. It adds a delicious richness to soups and stews, can be drunk as a replacement to tea and coffee, and also has gut healing properties. Buy the best quality beef bones that you can afford (ideally organic and grass-fed), getting a combination of different types of bones so you get the best flavour in your stock.
- 9 lbs mixed beef bones
- 4 carrots, chopped
- 2 celery sticks, chopped
- 1/2 bunch thyme
- 1 bunch scallions, green part only, chopped
- 3 bay leaves
- 1 tsp whole peppercorns
- 2 tbs apple cider vinegar
- 1 tsp salt
- Place all of the ingredients in a very large pot. Cover with water and then bring to the boil. Reduce the heat to a simmer, cover, and cook for at least 12 hours, but ideally for 24 hours.
- Once ready, remove the big pieces of bone and then strain the liquid through a fine mesh sieve. Discard the bones and vegetables.
- You will end up with at least 8 cups of delicious stock. Store it in ice cube trays, so you have small portions available to use as flavoring in dishes. You can also store it in 1/2 cup, 1 cup and 2 cup portions. Frozen stock will keep for several months.
- To make a Low FODMAP version, simply omit the celery.
- If the liquid evaporates and exposes the bones during the cooking process, simply top up with new water until the bones are covered again.
- If you have issues with histamines, a slow-cooked stock may cause or exacerbate symptoms. Cook your broth for a shorter period of time so the histamine load is lower.