Ingredients
- 2 tablespoons olive oil
- 4 stalks celery, cut into 4-inch pieces
- 2 carrots, cut into large chunks
- 1 potato, cut into large chunks
- 1 onion, cut into 8 wedges
- 2 large outer leaves romaine lettuce
- ½ cup gluten-free beer
- 2 shallots, halved
- 1 fennel bulb, outer layers only
- ½ green bell pepper
- ¼ bunch flat-leaf parsley
- 10 whole black peppercorns
- 1 wedge lemon
- 1 (1 inch) piece ginger
- 2 tablespoons tamari (gluten-free soy sauce)
- 1 tablespoon vegan Worcestershire sauce (Optional)
- 2 cloves garlic
- 1 bay leaf
- 8 cups water
Reasons You'll Love It
This broth is full of rich, natural flavors without any animal products. It’s easy to make and perfect for adding depth to soups, stews, and sauces. Plus, it’s gluten-free and uses simple ingredients you likely have on hand.
Tips For Best Results
- Roast your vegetables before adding them to the slow cooker for a deeper flavor.
- Use a variety of vegetables like carrots, celery, onions, and mushrooms to create a well-rounded broth.
- Avoid adding salt during cooking; season your dishes later to control sodium levels.
- Use a variety of vegetables like carrots, celery, onions, and mushrooms to create a well-rounded broth.
- Avoid adding salt during cooking; season your dishes later to control sodium levels.
Directions
Start by lightly coating the bottom of your slow cooker with olive oil. Toss in the celery, carrots, potato, onion, lettuce, beer, shallots, fennel, bell pepper, apple, parsley, peppercorns, lemon, ginger, tamari, Worcestershire sauce, garlic, and bay leaf. Pour enough water over everything to cover the ingredients. Set the slow cooker to Low and let it cook for 8 to 10 hours, or if you’re short on time, use the High setting for about 4 hours. When the cooking is done, use a slotted spoon to fish out and discard all the solid bits. To get a clear broth, line a colander with cheesecloth, place it over a large pot, and carefully strain the liquid through. Your homemade stock is ready to use or store!
Simple Serving Suggestions
Use this broth as a base for hearty vegetable soups, grain dishes like quinoa or rice, or to add moisture and flavor to casseroles. It also works great as a cooking liquid for beans or lentils, enhancing their taste naturally.
Food Storage Guide
Allow the broth to cool completely before storing. Transfer it to airtight containers and refrigerate for up to 5 days or freeze in portions for up to 3 months. Label containers with the date for easy tracking.
