BONE BROTH STEW RECIPES

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SLOW COOKER BONE BROTH RECIPE | ALLRECIPES



Slow Cooker Bone Broth Recipe | Allrecipes image

This is a simple bone broth recipe that is said to help reduce joint pain and inflammation. Side effects include good health, smiles all around, and a happy stomach.

Provided by The Gruntled Gourmand

Categories     Broth and Stocks

Total Time 8 hours 50 minutes

Prep Time 25 minutes

Cook Time 8 hours 25 minutes

Yield 4 quarts

Number Of Ingredients 10

3 pounds beef bones, or more to taste
3 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
5 cloves garlic, smashed
1 teaspoon whole black peppercorns
2 bay leaves
cold water to cover
2 tablespoons apple cider vinegar
kosher salt to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spread beef bones out on prepared baking sheet.
  • Roast bones in the preheated oven until browned, 25 to 30 minutes.
  • Place carrots, celery, onion, garlic, peppercorns, and bay leaves in a slow cooker. Place roasted bones over vegetables; pour in enough cold water to cover bones. Add apple cider vinegar and kosher salt.
  • Cook on Low for 8 hours. Pour broth through a fine-mesh strainer into a bowl and discard any strained solids.

Nutrition Facts : Calories 26.6 calories, CarbohydrateContent 6 g, FatContent 0.1 g, FiberContent 1.4 g, ProteinContent 0.7 g, SodiumContent 77.3 mg, SugarContent 2.5 g

CHICKEN BONE BROTH – INSTANT POT RECIPES



Chicken Bone Broth – Instant Pot Recipes image

Homemade bone broth, or stock, not only makes the most delicious soups, it is also wonderful for sipping daily. It is easily digestible, helps heal the lining of your gut, and contains valuable nutrients. The key to getting a good gel to your broth is to not fill the pot with too much water; add just enough to cover the bones. I prefer to use filtered water to avoid any chemicals and metals in tap water. This recipe can be used with chicken, beef, or turkey bones. I prefer the flavor of the broth when I’ve used roasted bones, but raw bones will work too.

Provided by Danielle Walker

Prep Time 10 minutes

Cook Time 100 minutes

Yield 8 - 10 cups

Number Of Ingredients 10

4 pounds mixed bones (see Tidbits)
2 tablespoons extra-virgin olive oil (optional)
Fine sea salt and freshly ground black pepper (optional)
4 carrots (halved crosswise)
2 stalks celery (halved crosswise, with leaves)
1 large yellow onion (quartered)
1 bunch flat-leaf parsley
4 cloves garlic (crushed)
1 tablespoon apple cider vinegar
6 - 8 cups filtered water

Steps:

  • If the bones are cooked, place them in the Instant Pot insert. If the bones are raw, place them on a baking sheet, drizzle with the olive oil, and season with salt and pepper. Roast in a 400°F oven for 20 minutes. Transfer the bones and any juices to the Instant Pot.
  • Add the carrots, celery, onion, parsley, garlic, vinegar, and enough filtered water to just barely cover the bones.
  • Secure the lid and select the soup/stew button for 80 minutes. Let the pressure release naturally, then remove the lid.
  • Skim the fat from the broth and pour the broth through a fine-mesh sieve to strain out the bones and other solids.
  • Allow the broth to cool to room temperature, then store in airtight containers in the refrigerator for 1 week, or freeze in silicone muffin molds and, once frozen, transfer to resealable plastic bags for 6 months. Reheat from frozen in a saucepan over medium-low heat for 15 minutes, until heated through.

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PRESSURE COOKER BONE BROTH OR CHICKEN STOCK - NYT COOKING
The difference between bone broth and regular broth, or stock, comes down to the length of the cooking time and the addition of acid to the cooking liquid. They taste very similar, though the bone broth has a slightly more intense flavor and a thicker, silkier texture. They can be used interchangeably in recipes. Really, the main difference is that many people consider bone broth to be therapeutic: The longer cooking time of a bone broth allows the collagen and minerals from the bones and connective tissue to dissolve into the liquid. This is one of 10 recipes from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017). Melissa Clark’s “Dinner in an Instant” is available everywhere books are sold. Order your copy today.
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Calories 482 per serving
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