Whole 30 Beef Bone Broth Bowl with Lemon & Parsley
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Learn more →Ingredients
4 servings
For the broth
- 3 lb beef marrow bones, cut into 2-inch pieces
- 2 medium carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 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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