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Gut Friendly Beef Broth Recipe

30th October 2025

As the chill of November settles in, there’s nothing more comforting than a steaming bowl of homemade beef broth. Rich in protein, collagen and deep savoury flavour, this classic broth not only warms you from the inside out but also fuels your body during the colder months.

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Beef Broth

Serves 4

Ingredients

3kg beef marrow bones, cut into 3cm pieces

4 carrots, chopped

3 large onions, chopped

4 celery sticks, chopped

2 bay leaves

10 whole peppercorns

1/2 bunch of thyme

 

For the garnish:

20g alfalfa sprouts

1 large tomato, skinned, deseeded and diced

 

Method:

Preheat the oven to 220 degrees centigrade, gas mark 7.

Arrange the cut marrow bones in a large roasting pan and roast in the preheated oven for 40 minutes.

Drain 2 teaspoons of the fat from the bones into a large saucepan and sauté the vegetables over a medium heat until golden brown.

Add the bay leaves, peppercorns, sprigs of thyme and the roasted bones to the pan. Cover with 5 litres of cold water. Skim any fat from the surface and bring to a simmer. Gently cook for up to 6 hours, occasionally skimming the fat with a ladle. 

Strain into another fan if reheating to eat, or into freezer trays and eave to cool before freezing.

Pour a little of the broth into a 1cm deep ramekin and leave to set into the fridge to a jelly. Remove when set and chop to use as part of the garnish. 

Add the garnish of chopped jelly, alfalfa sprouts and diced tomato to the hot both just before serving. 

This recipe is taken from Gut Gastronomy: Revolutionise Your Eating to Create Great Health, by Vicky Edgson & Adam Palmer. This is a great Gut-Friendly cookbook which is based on the health regime devised by Elaine Williams and Stephanie Moore, our Gut Health Programme Leader. 

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  • Health & Wellbeing

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