Add flavor to TONS of low FODMAP dishes with this easy Low FODMAP Slow Cooker Beef Broth recipe. It's just beef bones, rosemary, water, salt, and pepper.
Like my Low FODMAP Chicken Broth, this Low FODMAP Slow Cooker Beef Broth is one of my secrets for adding flavor to TONS of low FODMAP dishes. Great for adding to soups, casseroles, pasta, cooking greens and more, I always try to make extra batches to keep on hand.
Tip: Sometimes, I freeze the extras in an ice cube tray and transfer frozen cubes into a ziptop bag for easy additions of flavor and moisture to lots of dishes!
Shopping list
To make this low FODMAP broth, you will need:
- Beef bones - 2 to 3 pounds
- Fresh rosemary - 2 sprigs
- Salt and pepper
Finding beef bones
We usually purchase beef bones from a local farmer. However, I have also seen them sold in the meat department of grocery stores (including Walmart). They are often labeled as beef soup bones.
If you can't find them, I'd suggest checking with a local meat market or a grocery store with a full-service meat department (meaning they process and package some of their own meat products).
Because beef bones are a less common item, they may not always be out on the sales floor. You may need to ask if the meat market or meat department has any in storage.
Low FODMAP notes
In this section, I share information for ingredients that are either frequently asked about or have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and, if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.
Rosemary is a low FODMAP herb. According to Monash University, up to 1 cup (or 16 grams) of fresh rosemary is low in FODMAPs.
Store-bought options
Disclaimer: Please double check ingredients before purchasing. Many of these brands have multiple products and not all of them may be low FODMAP. Ingredients can also change and may vary based on location.
Although I like to make my own FODMAP-friendly beef broth, it is nice to have ready-made options on hand for quick use. Here are some options that I have been able to find:
Low FODMAP Chicken Broth:
- Fody Foods Low FODMAP Chicken Soup Base (certified)
- Gourmend Low FODMAP Organic Chicken Broth (certified)
- Massel 7's Chicken Style Stock Cubes (certified) - vegan, contains no actual chicken or other animal products
- Imagine Chicken Bone Broth (FYI - the product description on the website makes it sound like there might be added crushed garlic. The black pepper and garlic are serving suggestions. If you click on the ingredients button below the description, you will see that this broth does not contain garlic.)
- Whole Foods: 365 Organic Chicken Broth - at this time only the organic appears to be low FODMAP
- Aldi: Simply Nature Organic Chicken Bone Broth - at this time only the bone broth appears to be low FODMAP
Low FODMAP Beef Broth:
- Massel 7's Beef Style Stock Cubes (certified) - vegan, contains no actual beef or other animal products
- Aldi: Simply Nature Organic Beef Bone Broth - at this time only the bone broth appears to be low FODMAP
Low FODMAP Vegetable Broth:
- Fody Foods Low FODMAP Vegetable Soup Base (certified)
- Massel 7's Vegetable Style Stock Cubes (certified)
- Casa de Sante Low FODMAP Vegetable Stock Powder (certified)
Recipe
Low FODMAP Slow Cooker Beef Broth
- Total Time: 8 hours 5 minutes
- Yield: about 6 cups 1x
Description
Add flavor to TONS of low FODMAP dishes with this easy Low FODMAP Slow Cooker Beef Broth recipe. Just beef bones, rosemary, water, and salt. Super simple and gluten-free!
Ingredients
- 2-3 pounds beef bones
- 2 sprigs fresh rosemary
- 2 quarts water
- Salt and pepper
Instructions
- Place beef bones and rosemary in a slow cooker. Top with water. Cook on low for 8-12 hours.
- Remove bones and large rosemary stems using tongs. Place a strainer over a large bowl. Pour remaining broth through a strainer. For a clearer stock, strain using cheesecloth to line your strainer. Season with salt and pepper.
- Place broth in containers to cool completely. Cover and refrigerate for use within 3 to 4 days. Or, freeze for longer use.
Notes
Yield: Will vary based on cooking time due to evaporation. Water may be added throughout cooking to increase yield, however, this may result in a more diluted flavor.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Gladine says
What kind of beef bones should I use?
Emily says
Great question, Gladine! Most grocery stores or butchers should sell beef "soup bones" otherwise you can save bones from any beef that you might cook (like from roasts or ribs).