Beef Bone Broth Soup with Carrots & Bok Choy
Total time3 hr 20 min
Prep time20 min
Cook time3 hr
4.5(7)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the broth
- 3 lb beef bones (knuckle, marrow, or a mix), rinsed
- 2 tbsp garlic-infused oil
- 4 medium carrots, peeled and cut into 1-inch pieces
- 4 stalks celery, cut into 2-inch pieces
- 1 tbsp apple cider vinegar
- 2 bay leaves
- 1 tsp whole black peppercorns
- 8 cups water
For the soup
- 1 lb beef sirloin or chuck, cut into 1-inch cubes
- 1 tbsp garlic-infused oil
- 4 oz rice noodles (thin or medium width)
- 4 heads baby bok choy, halved lengthwise
- 2 tbsp tamari
- 1 tsp fresh ginger, grated
- salt and pepper, to taste
For serving
- 4 scallions, green tops only, thinly sliced (optional)
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat your oven to 425°F (220°C). Spread the beef bones in a single layer on a rimmed sheet pan and roast for 25–30 minutes, until deeply browned on the surface.
- 2
Transfer the roasted bones to a large stockpot. Add the garlic-infused oil, carrots, celery, apple cider vinegar, bay leaves, black peppercorns, and water. Bring to a boil over high heat, then reduce to a gentle simmer.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!