BEEF BROTH NUTRITION FACTS RECIPES

Name: Homemade Beef Broth
Prep time: 25 min
Cook time: 5 h 30 min
Total time: 5 h 55 min
Yield: about 2-1/2 quarts.
Ingredients: 4 pounds meaty beef soup bones (beef shanks or short ribs); 3 medium carrots, cut into chunks; 3 celery ribs, cut into chunks; 2 medium onions, quartered; 1/2 cup warm water (110° to 115°); 3 bay leaves; 3 garlic cloves; 8 to 10 whole peppercorns; 3 to 4 sprigs fresh parsley; 1 teaspoon dried thyme; 1 teaspoon dried marjoram; 1 teaspoon dried oregano; Cold water

HOMEMADE BEEF BROTH RECIPE: HOW TO MAKE IT

Homemade Beef Broth Recipe: How to Make It image

Roasting soup bones in the oven first gives hearty beef flavor to this basic beef stock. In addition to soups, use the beefy broth to provide extra flavor in stews, gravies, sauces and vegetable dishes. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Total Time 05 hours 55 minutes

Prep Time 25 minutes

Cook Time 05 hours 30 minutes

Yield about 2-1/2 quarts.

Number Of Ingredients 13

Ingredients

4 pounds meaty beef soup bones (beef shanks or short ribs)
3 medium carrots, cut into chunks
3 celery ribs, cut into chunks
2 medium onions, quartered
1/2 cup warm water (110° to 115°)
3 bay leaves
3 garlic cloves
8 to 10 whole peppercorns
3 to 4 sprigs fresh parsley
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried oregano
Cold water

Steps:

Preheat oven to 450°. In a large roasting pan, bake soup bones, uncovered, 30 minutes. Add carrots, celery and onions. Bake 30 minutes; drain fat., Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to roasting pan; stir to loosen browned bits. Transfer pan juices to Dutch oven. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, 4-5 hours, skimming foam. If necessary, add water during first 2 hours to keep ingredients covered. , Remove beef bones; cool. If desired, remove meat and discard bones; save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or refrigerate 8 hours or overnight; remove fat from surface., Broth can be covered and refrigerated up to 3 days or frozen 4-6 months.

Nutrition Facts : Calories 209 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 61mg sodium, CarbohydrateContent 6g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 22g protein.

HOMEMADE BEEF BROTH RECIPE: HOW TO MAKE IT

Homemade Beef Broth Recipe: How to Make It image

Roasting soup bones in the oven first gives hearty beef flavor to this basic beef stock. In addition to soups, use the beefy broth to provide extra flavor in stews, gravies, sauces and vegetable dishes. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Total Time 05 hours 55 minutes

Prep Time 25 minutes

Cook Time 05 hours 30 minutes

Yield about 2-1/2 quarts.

Number Of Ingredients 13

Ingredients

4 pounds meaty beef soup bones (beef shanks or short ribs)
3 medium carrots, cut into chunks
3 celery ribs, cut into chunks
2 medium onions, quartered
1/2 cup warm water (110° to 115°)
3 bay leaves
3 garlic cloves
8 to 10 whole peppercorns
3 to 4 sprigs fresh parsley
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried oregano
Cold water

Steps:

Preheat oven to 450°. In a large roasting pan, bake soup bones, uncovered, 30 minutes. Add carrots, celery and onions. Bake 30 minutes; drain fat., Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to roasting pan; stir to loosen browned bits. Transfer pan juices to Dutch oven. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, 4-5 hours, skimming foam. If necessary, add water during first 2 hours to keep ingredients covered. , Remove beef bones; cool. If desired, remove meat and discard bones; save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or refrigerate 8 hours or overnight; remove fat from surface., Broth can be covered and refrigerated up to 3 days or frozen 4-6 months.

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Put carrot, onion, and ginger into your pressure cooker pot; top with beef bones. Pour water into the pot to cover ingredients completely; add vinegar. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 120 minutes on High pressure. Once the cooking cycle has completed, allow pressure to release naturally for 20 minutes, then set steam vent to Venting to quick-release remaining pressure. Remove and discard bones. Strain liquid through a fine-mesh strainer. Let broth cool completely. Skim fat from the surface and discard. Keep stock refrigerated in sealable containers for up to 7 days.

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