Low Sugar Beef Bone Broth Soup with Carrots & Bok Choy

Total time3 hr 20 min

Prep time20 min

Cook time3 hr

4.5

(7)

Low Sugar Beef Bone Broth Soup with Carrots & Bok Choy

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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.

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