Low FODMAP Beef Bone Broth Bowl with Lemon & Parsley

Total time3 hr 20 min

Prep time20 min

Cook time3 hr

Low FODMAP Beef Bone Broth Bowl with Lemon & Parsley

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Ingredients

4 servings

For the broth

3 lb beef marrow bones, cut into 2-inch pieces
2 medium carrots, roughly chopped
Carrots Loose Organic Bunch Carrots Grimmway Farms Cut & Peeled Baby Carrots Cal-Organic Farms Baby Carrots, Rainbow, Cut & Peeled Bolthouse Farms Baby-Cut Carrots
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2 stalks celery, roughly chopped
Ingredient note
A serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 1/2 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
1 tbsp apple cider vinegar
8 cups water
1 tsp salt

For the bowl

1 lb beef chuck, cut into 1-inch cubes
1 tbsp olive oil
2 medium carrots, peeled and sliced into coins
2 medium zucchini, sliced into half-moons
½ tsp salt
¼ tsp black pepper

For finishing

2 tbsp fresh lemon juice (from about 1 lemon)
¼ cup fresh flat-leaf parsley, roughly chopped
flaky sea salt, to taste (optional)

Instructions

1
Place the beef marrow bones, roughly chopped carrots, and celery in a large stockpot or Dutch oven. Add the apple cider vinegar and 8 cups of water. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any gray foam that rises to the surface during the first 15 minutes.
2
Partially cover the pot and simmer over low heat for 2½ hours, until the broth is deep golden and richly flavored. Season with 1 tsp salt. Strain through a fine-mesh strainer into a large bowl or second pot, discarding the solids. You should have about 5–6 cups of broth.

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