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!
- 2–3 lb. beef bones
- 2 sprigs fresh rosemary
- 2 quarts cold water
- Salt, to taste (optional)
- 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 optional salt to taste.
- Place broth in containers to cool completely. Cover and refrigerate for use within 3 to 4 days. Or, freeze for longer use.
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.
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Keywords: low FODMAP, kitchen staple, paleo, bone broth, stock