Beef Bone Broth
Dairy free, Egg free, Gluten Free, Iron rich
About the recipe
This nourishing homemade beef bone broth is rich in minerals, collagen, and gut-loving goodness — the perfect immune-boosting staple for the whole family, from babies to adults.
About the Recipe
If there’s one staple we use again and again in our kitchen, it’s bone broth — and for good reason! This golden elixir is one of the most nourishing foods you can make for both yourself and your little one. Bone broth is gentle on tiny tummies, rich in collagen, amino acids and minerals, and helps support immune and gut health. It’s also the perfect first “meal” in the postpartum period, soothing and restoring your body from the inside out. Beyond its incredible benefits, it adds depth and flavour to so many dishes — soups, casseroles, risottos, or even just sipped warm in a mug.
Age Appropriate:
Suitable from 6 months + (start by adding small amounts to purées or mashed vegetables)
Notes for BLW or Purée:
For babies, freeze into ice cubes and stir one or two cubes into vegetable purées, mashed meals or slow-cooked dishes for an easy nutrient boost.
Serving Suggestions:
Use as a base for soups, stews, casseroles or sauces, or to cook grains like rice or quinoa. For adults, it’s lovely as a warm drink with a pinch of salt and a squeeze of lemon.
Storage (Fridge & Freezer):
Keeps in the fridge for up to 5 days, or freeze for up to 3 months. Freeze in ice cube trays for baby portions, or in 500ml containers for easy meal prep. The fat that solidifies on top after chilling can be scooped off and stored separately to cook with throughout the week.
Ingredients
- 2 kg beef bones
- 1 tbsp apple cider vinegar
- water
- 1 onion (roughly chopped)
- 1 bulb garlic (roughly chopped)
- Any vege scraps you might have (Otherwise add 2 chopped carrots and 2 celery sticks)
- 1 bayleaf
Method
- Add the all ingredients to a slow cooker or a large saucepan and fill with water until the water is covering all the ingredients.
- Put on a low heat and simmer for as long as possible! I usually do mine in a large pot on the stove top and cook for 48 hours – you may have to keep topping up with water during the process as it will evaporate.
- Once cooked remove all solids (bones/veggies) and drain through a sieve.
- Allow to cool then scoop any solidified fat off the top – this fat can be stored in a seperate container in the fridge for a week and used to cook with!
- Then either store in the fridge for about a week, or freeze it in portions! For babies I love to freeze in ice cube trays to quickly add to mashed veggies! I also freeze in containers or zip lock bags in 500ml portions to add to casseroles/soups/ cook grains in etc!
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