Low-Histamine Beef Broth

pantry Beef Main Course Low-Histamine Soup Base Broth
Low-Histamine Beef Broth

This rich, flavorful broth is a great alternative to high-histamine store-bought stocks and bouillons. It provides a deep umami taste that serves as the perfect foundation for soups, stews, and gravies—all without the high histamine levels commonly found in processed broths. Cooking the broth slowly helps enhance the flavor, creating a comforting and nutrient-packed base for any meal.

Ingredients

Instructions

  1. In a large pan, heat 1 tablespoon of olive oil over medium heat.
  2. Add finely chopped onions, carrots, and celery to the pan. Sauté the vegetables until they start to brown.
  3. Stir in brown sugar and sea salt, continuing to cook until the vegetables are caramelized. Remove the vegetables from the pan and set them aside.
  4. In the same pan, add another tablespoon of olive oil. Sear the beef for 1 minute per side, ensuring a golden brown crust. This quick sear is crucial to kill surface bacteria, especially when cooking for 12-24 hours at a low temperature.
  5. Place the seared beef, caramelized vegetables, and water into a vacuum bag. Use a vacuum sealer to remove all the air from the bag and seal it tightly.
  6. Preheat a Sous Vide temperature-controlled water bath to 145 degrees Fahrenheit.
  7. Submerge the sealed bag in the water bath and cook for 12-24 hours. This slow cooking process will result in a very concentrated and flavorful beef broth.
  8. After cooking, carefully cut open the vacuum-sealed bag and separate the meat. Save the tender meat for another recipe.
  9. Allow the broth to cool before freezing it for later use. Freezing helps maintain its freshness and low-histamine properties.

Servings

Serves: 4 cups

Nutritional Breakdown

Calories: 541.8 kcal

Fat: 38.2g (41% of calories)

Saturated Fat: 13g

Carbohydrates: 12.4g (13% of calories)

Fiber: 1.3g

Sugar: 7g

Protein: 43.1g (46% of calories)

Sodium: 1604.3mg

Cholesterol: 102mg

Substitute Ingredients