Recipe description
July 2, 2026
Beef broth with root vegetables
Gentle beef broth with root vegetables for steady digestion.
83%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from vegetables and root crops.
- Includes polyphenol-rich plant foods for color and nutrients.
- One-pot preparation with gentle simmering and protein from beef broth.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Beef, all cuts
500
gram
Onion
1
piece
Carrot
2
piece
Celery
2
piece
Turnip
1
piece
Water
2
cup
Bay leaf
1
piece
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Instructions
1
In a large pot, combine the beef and water. Bring to a boil.
2
Reduce heat and add the onion, carrot, celery, turnip, bay leaf, salt, and pepper.
3
Simmer on low heat for 3 to 4 hours, skimming any foam that rises to the surface.
4
Remove the beef and vegetables from the pot, strain the broth, and discard solids.
5
Serve hot or refrigerate for later use.
More Recipes For Your Gut
Nutrition
210 kcal
Calories
12 g
Protein
18 g
Carbohydrates
5 g
Fiber
7 g
Sugar
7 g
Fat
3 g
Saturated fat
1.1 g
Salt
FAQ
Which root vegetables are best to use in this broth?
A mix like carrots, parsnips, turnips, potatoes, celery root, and beets works well; choose roots you enjoy.
How long should I simmer the broth to extract flavor and nutrients?
Simmer 2–4 hours for a regular broth; 6–8 hours for deeper flavor and more collagen.
Is this broth suitable for a low-sodium or dairy-free diet, and how can I reduce salt?
Yes. Use unsalted beef and omit added salt; it’s naturally dairy-free.
How many servings does this yield, and what about fiber and prebiotic content?
It yields several cups of broth, typically 4–6 servings as a light meal base; vegetables contribute fiber and polyphenols that support gut health.
Can I make this in advance and freeze leftovers?
Yes. Cool it, refrigerate for 3–4 days, or freeze for up to about 3 months.
How should I store and reheat leftovers safely?
Store in airtight containers in the fridge; reheat on the stove or in a microwave until steaming hot.
Can I adapt this to a vegetarian version or use different protein bases?
Yes. Use vegetable stock and add umami from mushrooms, seaweed, or miso to add depth; omit beef.
What should I serve with the broth to make a complete meal?
Pair with whole grains like quinoa or brown rice, or greens; use as a soup base or add gluten-free noodles if desired.
Are there common allergens or substitutions I should consider?
The base contains beef; for allergies, use a plant-based stock; onions and garlic may cause discomfort for some—omit if needed.
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