Deep-roasted beef bones give this broth its dark amber color and rich, savory backbone, while carrots, celery, and fresh thyme simmer alongside for a full day to build layers of flavor. Cracked black peppercorns add a warm, sharp bite that keeps the broth from tasting flat, and a splash of apple cider vinegar helps coax every bit of gelatin and mineral richness out of the bones during the long simmer. The result is a clean, restorative sipping broth or soup base with a silky, gelatinous texture once chilled and skimmed. Because the whole batch is built from simple, straightforward ingredients you control from start to finish, it's an easy one to keep stocked for a Low FODMAP kitchen. Freeze it in portioned containers and you've got a ready-made base for soups, braises, or a warm mug on its own.
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 →6 servings
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.
Heat the oven to 425°F (220°C). Arrange the beef bones in a single layer in a large roasting pan and drizzle with the olive oil. Roast for 30–35 minutes, turning once halfway through, until the bones are deep brown on the outside.
Transfer the roasted bones to a large stockpot (8-quart or larger). Add the carrots, celery, peppercorns, thyme, bay leaves, and salt. Pour in the cold water — the bones should be fully submerged; add more water if needed. Stir in the apple cider vinegar.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
