Beef bone broth with autumn vegetables

Beef bone broth with autumn vegetables

Beef bone broth with autumn vegetables


Serves 4


500g grass-fed, beef bones, small cut

200g oxtail

4000ml water (you may require extra water once the stock evaporates during cooking)

120g or 2 carrots, sliced

190g or 3 celery stalks, sliced

110g or 1 brown onion, sliced

250g or 2 roma tomatoes

6g or 2 cloves garlic

2g or 2 bay leaves

5g or ½ bunch fresh thyme

2.5g or ½ small handful fresh parsley

2.5g or ½ teaspoon sea salt

2.5g or ½ teaspoon black peppercorns

20ml or 1 tablespoon apple cider vinegar


116g or 1 cup diced pumpkin

124g or 1 cup diced zucchini

200g or 1 swede, diced

200g or ½ bunch kale
250g or 2 roma tomatoes

43g or ½ cup fennel, shaved

7.5g or ½ small bunch fresh dill

20ml or 1 tablespoon lemon juice



1.  Preheat oven to 220 degrees.

2.  To make the stock: Line 2 baking trays with grease proof paper. Place the beef bones in a tray and repeat with the carrots, celery, onion and garlic in another tray. Roast for about 45 minutes, stir and continue for another 15 minutes. Remove from oven and pour a litre of water in each tray.

3. Place the bones, oxtail, vegetables, bay leaves, thyme, peppercorns, fresh parsley, cider vinegar, and enough cold water to cover it all in a large pot and bring to the boil. Reduce heat and simmer for 3 hours, then remove the oxtail and add the tomatoes and continue for a further 21 hours. Remove any scum on top of the stock as you go.

4. After you have finished simmering the broth, remove the large pieces of bones and vegetables with tongs and strain the liquid through a cheesecloth.  This will give you a nice clear broth.

5. Set overnight in a bucket and remove fat in the morning.

6. Preheat oven at 150 degrees. Peel and dice into bit sized pieces the pumpkin, swede and zucchini then roast for 45 minutes, set aside.

7. Heat the bone broth over a medium heat and bring to the boil. Mix the shaved fennel, dill and lemon juice together add to the stock to order with the vegetables.

‘Renewal is possible. Every meal is an opportunity to cleanse, retune and rewire the mind, body and soul to be the best version of yourself that you can be.’ Amanda Campbell